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.
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.
Place the diced potatoes, carrots, onion, corn, and garlic in a 6-quart slow cooker. Set the chicken on top.
Add the chicken broth, thyme, smoked paprika, salt, and pepper. Cover with the lid.
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.
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.
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.
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.
Serve this chowder with toast, biscuits, crackers, or crusty bread for dipping. A simple green salad also works well alongside it.
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.
Creamy slow cooker chicken corn chowder with shredded chicken, tender potatoes, sweet corn, and carrots. An easy, comforting family dinner made with simple ingredients.
