This Crockpot Chicken Corn Chowder is a cozy, filling dinner made with tender shredded chicken, potatoes, sweet corn, and carrots in a creamy broth. The slow cooker handles most of the cooking, and a splash of half-and-half at the end brings everything together.
It’s an easy meal for busy days when you want dinner waiting without spending the evening at the stove. Serve it as-is or finish each bowl with shredded cheddar, crumbled bacon, or green onions.
Why You’ll Love This Recipe
- Simple ingredients: Chicken, potatoes, frozen corn, and everyday seasonings keep the grocery list manageable.
- Easy preparation: Chop the vegetables, add everything to the crockpot, and save the creamy finish for the end.
- Filling and comforting: Potatoes and vegetables help stretch the chicken into six servings.
- Easy to customize: Keep it simple or let everyone choose their own toppings.
What You’ll Need
Chicken breasts: Use thawed boneless, skinless chicken breasts. Boneless, skinless chicken thighs also work.
Potatoes: Russet potatoes soften and help thicken the broth when mashed. Gold potatoes hold their shape a little better while still adding creaminess.
Frozen corn: Adds sweetness with no extra preparation. There’s no need to thaw it first.
Carrots, onion, and garlic: Add flavor and texture to the chowder.
Chicken broth: Creates the soup base. Use low-sodium broth if you prefer more control over the salt.
Thyme and smoked paprika: Give the chowder a savory flavor with a hint of smokiness.
Half-and-half: Makes the broth creamy without needing a separate sauce.
Cornstarch: Mixed with cold water, it helps thicken the chowder near the end of cooking.
How to Make Crockpot Chicken Corn Chowder
1. Add the vegetables and chicken
Place the diced potatoes, carrots, onion, corn, and garlic in a 6-quart slow cooker. Set the chicken on top.
2. Pour in the broth
Add the chicken broth, thyme, smoked paprika, salt, and pepper. Cover with the lid.
3. Let the slow cooker work
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken is cooked through. Slow cookers vary, so check for doneness rather than relying only on the clock.
If the chicken finishes before the potatoes, remove it and keep cooking the vegetables until tender.
4. Shred and thicken
Remove the chicken and shred it with two forks. Lightly mash some of the potatoes directly in the slow cooker to give the chowder more body.
Whisk the cornstarch with cold water, then stir it into the broth. Cover and cook on HIGH for 15–20 minutes, until slightly thickened.
5. Add the creamy finish
Return the shredded chicken to the slow cooker and stir in the half-and-half. Cover for another 5–10 minutes, until heated through, without letting it boil.
Taste, adjust the seasoning, and serve with your favorite toppings.
Tips for the Best Chowder
- Cut the potatoes evenly. Aim for ½-inch pieces so they cook at about the same rate.
- Add the dairy at the end. This helps keep the chowder smooth.
- Mash to your preference. Mash more potatoes for a thicker texture, or leave most of them whole for a chunkier soup.
- Adjust the consistency. Stir in extra broth if the chowder becomes thicker than you like.
- Season before serving. The amount of salt needed will depend on your broth and toppings.
Budget-Friendly Swaps
Use chicken thighs if they’re a better price, or replace the frozen corn with drained canned corn. This is also a good recipe for using potatoes, carrots, and onions left from other dinners during the week.
The toppings are optional, so you can skip them or use small amounts of cheese and bacon you already have.
What to Serve with Chicken Corn Chowder
Serve this chowder with toast, biscuits, crackers, or crusty bread for dipping. A simple green salad also works well alongside it.
Reheating
Gently warm the chowder in a saucepan, stirring occasionally. Add a splash of broth or milk if it has thickened. Individual portions can also be reheated in the microwave, stirring between intervals until heated through.
Crockpot Chicken Corn Chowder
Description
Creamy slow cooker chicken corn chowder with shredded chicken, tender potatoes, sweet corn, and carrots. An easy, comforting family dinner made with simple ingredients.
Ingredients
Instructions
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Place the potatoes, carrots, onion, corn, and garlic in a 6-quart slow cooker. Set the chicken on top.
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Pour in the chicken broth and add the thyme, smoked paprika, salt, and pepper.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and the chicken reaches 165°F. If the chicken finishes first, remove it and continue cooking the vegetables until tender.
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Remove the chicken and shred with two forks. Lightly mash some of the potatoes directly in the slow cooker.
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Whisk the cornstarch with the cold water until smooth. Stir into the chowder, cover, and cook on HIGH for 15–20 minutes, until slightly thickened.
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Return the shredded chicken and stir in the half-and-half. Cover and heat for another 5–10 minutes, until warmed through. Avoid boiling after adding the dairy.
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Taste and adjust the seasoning. Serve with optional toppings.
Note
- Boneless, skinless chicken thighs can replace the chicken breasts.
- Potatoes can be peeled or left unpeeled according to preference; scrub well if leaving the skins on.
- Mash more potatoes for a thicker chowder or add broth for a thinner consistency.
- Cooking times vary by slow cooker.
