Description
Crockpot Chicken Corn Chowder Recipe packed with tender chicken, sweet corn, creamy broth, and cooked low and slow for maximum flavor.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 4 cups (950ml) chicken broth, low sodium
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium russet potatoes, peeled and diced (about 3 cups)
- 4 cups (600g) corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 cup (240ml) heavy cream
- 8 oz (225g) cream cheese, softened
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked and crumbled (optional)
- Fresh chives for garnish
Instructions
- Step 1: Prepare the Ingredients Begin by dicing your onion, potatoes, and bell pepper into uniform, bite-sized pieces—about ½-inch cubes work perfectly. Mince your garlic finely. If using fresh corn, carefully cut the kernels from the cob. This prep work ensures even cooking and a consistent texture throughout your Crockpot Chicken Corn Chowder.
- Step 2: Layer Ingredients in the Slow Cooker Place the whole chicken breasts at the bottom of your 6-quart crockpot. Add the diced potatoes, onions, garlic, bell pepper, and corn kernels on top. Sprinkle with dried thyme, smoked paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and add the bay leaf. Pour the chicken broth over everything, ensuring the liquid covers most of the ingredients.
- Step 3: Set Cooking Time Cover the slow cooker and set to LOW for 6-7 hours or HIGH for 3-4 hours. The longer, slower cooking method is preferred as it allows the flavors to develop more fully without overcooking the chicken. You’ll know it’s ready when the potatoes are fork-tender and the chicken easily shreds.
- Step 4: Shred the Chicken Approximately 30 minutes before serving, carefully remove the chicken breasts and bay leaf from the crockpot. Shred the chicken using two forks, then return the meat to the slow cooker. This is the perfect time to taste and adjust seasonings as needed.
- Step 5: Add the Creamy Elements Cut the cream cheese into small cubes to help it melt more easily. Stir the cream cheese pieces into the hot chowder until completely melted and incorporated. Pour in the heavy cream and stir gently. Cover and cook on LOW for an additional 20-30 minutes, allowing the Crockpot Chicken Corn Chowder to thicken slightly.
- Step 6: Serve and Garnish Ladle your creamy chicken corn chowder into bowls. Top each serving with crumbled bacon (if using) and freshly chopped chives. For an extra touch of richness, add a small pat of butter on top and let it melt into the hot soup before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 10 grams
- Sodium: 700 mg
- Fat: 22 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 95 mg