Crockpot Chicken Corn Chowder Recipe

Crockpot Chicken Corn Chowder Recipe tastes creamy, cozy, and a little sweet from corn with tender chicken in every spoonful. It suits busy cooks who want a hearty slow cooker dinner, with 10 minutes of prep and 4 to 6 hours of hands-off cook time. I first made it after a chilly soccer practice and my kids asked for seconds before I sat down.

Why Crockpot Chicken Corn Chowder Recipe Is Worth It

Crockpot Chicken Corn Chowder Recipe delivers big comfort with minimal work. You toss everything in, walk away, and come back to a thick, rich, slow cooker corn chowder that tastes like you hovered over the stove. The potatoes and corn naturally thicken it, and a little dairy at the end makes it silky without turning heavy.

Creamy, hearty, and no babysitting required — this crock pot chicken corn chowder wins our weeknights every time ★★★★★

Ingredients You Need

• Boneless skinless chicken breasts 1.5 to 2 pounds, or use thighs for extra richness
• Corn 3 cups frozen or 2 cans drained, plus 1 can creamed corn for body
• Yukon gold potatoes 2 cups diced small, peel on for texture or off for smoothness
• Onion 1 medium diced, or use 1 cup frozen diced onions as a shortcut
• Celery 2 ribs diced and carrots 1 medium diced, or use 1 cup frozen mirepoix
• Garlic 3 to 4 cloves minced, or 1 teaspoon garlic powder in a pinch
• Low sodium chicken broth 4 cups, I like Kitchen Basics or Swanson
• Kosher salt 1.5 teaspoons to start and black pepper 1 teaspoon, then adjust
• Dried thyme 1 teaspoon, smoked paprika 1 teaspoon, bay leaf 1
• Butter 2 tablespoons or olive oil 2 tablespoons
• Half-and-half 1 cup, or heavy cream 3/4 cup plus a splash of milk
• Cream cheese 4 ounces softened, optional for extra creamy texture
• All-purpose flour 2 tablespoons for a quick roux or cornstarch 2 tablespoons for gluten-free
• Optional toppers: cooked bacon, shredded sharp cheddar, sliced green onions, hot sauce

Equipment

• 5 to 6 quart slow cooker
• Cutting board and chef’s knife
• Measuring cups and spoons
• Ladle and two forks
• Immersion blender optional for quick thickening

Quick Tips & substitutions

• Use thighs if you want richer flavor; use breasts if you want lean.
• Swap frozen corn for canned corn with no change to timing.
• Stir in creamed corn for extra body when you skip flour or cornstarch.
• Hold back dairy if you plan to freeze; add it after reheating.
• Thicken two ways: blend a few scoops of chowder, or use a cornstarch slurry.
• Short on time: toss in a bag of frozen mirepoix and call prep done.
• Make it smoky: add 2 chopped chipotle peppers in adobo.
• Keep it gluten-free with cornstarch and gluten-free broth.

How to Make Crockpot Chicken Corn Chowder Recipe

Step 1: Load the slow cooker

• Add potatoes, onion, celery, carrots, corn, creamed corn, garlic, thyme, smoked paprika, bay leaf, salt, pepper, and butter to the crock.
• Nestle the chicken on top.
• Pour in the chicken broth and stir the veggies around the chicken to coat.

Step 2: Cook it slow

• Cover and cook on Low 6 to 7 hours or on High 3 to 4 hours.
• Cook until the potatoes turn tender and the chicken shreds easily with two forks.

Step 3: Shred and thicken

• Transfer chicken to a board and shred it.
• For natural thickening, use an immersion blender to blend 1 to 2 cups of chowder right in the pot, then stop while you still see plenty of corn.
• Or whisk 2 tablespoons flour with 2 tablespoons half-and-half, or whisk 2 tablespoons cornstarch with 2 tablespoons cold water, and stir that into the chowder.

Step 4: Make it creamy

• Stir in half-and-half and cream cheese until smooth and silky.
• Return the shredded chicken to the slow cooker and stir.
• Switch to High and cook 15 to 20 minutes until the chowder thickens to your liking.

Step 5: Taste and finish

• Pull out the bay leaf.
• Taste and add more salt, pepper, or a pinch of paprika.
• Ladle into bowls and add bacon, cheddar, green onions, or a dash of hot sauce.

Variations

• Southwest: add 1 can diced green chiles, 1 teaspoon cumin, and finish with fresh lime and cilantro.
• Bacon cheddar: stir in 1 cup shredded sharp cheddar and top with crisp bacon bits.
• Veggie-packed: add a diced red bell pepper and a cup of diced zucchini in Step 1.
• Spicy: fold in chopped jalapeño or a splash of hot sauce to taste.
• Lighter dairy: swap half-and-half for 2 percent milk and thicken a bit more with the blended chowder method.
• Herb-forward: finish with fresh thyme and chives for a bright finish.

Ways to Serve

• Serve with crusty bread, cornbread, or warm dinner rolls.
• Pair with a crisp green salad with lemon vinaigrette.
• Top with cheddar, green onions, and bacon for pub-style vibes.
• Scoop with tortilla chips and add avocado slices for a fun twist.
• Ladle into a toasted bread bowl when you feel extra cozy.

Storage

Cool leftovers quickly, then store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove over medium-low, or in the slow cooker on Warm until hot. If you plan to freeze, hold back the dairy, freeze the base for up to 2 months, then add half-and-half or cream cheese after reheating. If the chowder thickens too much in storage, loosen it with a splash of broth or milk and adjust the salt.

Ally Sanders

Crockpot Chicken Corn Chowder Recipe

Crockpot Chicken Corn Chowder Recipe is a creamy, cozy slow cooker soup with tender chicken, sweet corn, and potatoes, perfect for an easy, hearty dinner.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8

Course: Soup

Ingredients

  

• 1.5-2 pounds boneless skinless chicken breasts
• 3 cups corn, frozen or canned and drained
• 1 can creamed corn
• 2 cups Yukon gold potatoes, diced small
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 3-4 cloves garlic, minced
• 4 cups low sodium chicken broth
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons butter or olive oil
• 1 cup half-and-half
• 4 ounces cream cheese, softened
• 2 tablespoons all-purpose flour or cornstarch
• optional toppers: cooked bacon, shredded sharp cheddar, sliced green onions, hot sauce

Instructions

 

1. Add the potatoes, onion, celery, carrots, corn, creamed corn, garlic, thyme, smoked paprika, bay leaf, salt, pepper, and butter to the slow cooker crock.
2. Nestle the chicken breasts on top of the vegetables, then pour in the chicken broth and gently stir the vegetables around the chicken to coat.
3. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are tender and the chicken shreds easily with two forks.
4. Transfer the cooked chicken to a cutting board and shred it with two forks.
5. To naturally thicken the chowder, use an immersion blender to blend 1 to 2 cups of the soup in the slow cooker, stopping while you still see plenty of corn pieces. Alternatively, whisk 2 tablespoons flour with 2 tablespoons half-and-half (or 2 tablespoons cornstarch with 2 tablespoons cold water) and stir into the chowder.
6. Stir in the half-and-half and cream cheese until smooth and silky, then return the shredded chicken to the slow cooker and stir to combine.
7. Switch the slow cooker to High and cook for 15 to 20 minutes, until the chowder thickens to your liking.
8. Remove the bay leaf, taste, and adjust seasoning with additional salt, pepper, or a pinch of smoked paprika as needed. Ladle into bowls and top with bacon, cheddar, green onions, or hot sauce if desired.

Notes

Nutrition Information
Approximate per 1 of 8 servings: 380 calories; fat 17 g; saturated fat 8 g; carbohydrates 37 g; fiber 4 g; sugars 7 g; protein 22 g; sodium 780 mg. Values will vary based on exact ingredients, brands, optional cream cheese, and toppings.