This cozy crockpot chicken corn chowder is a hug in a bowl! With tender chicken, sweet corn, and creamy goodness, it’s perfect for chilly nights.
What I love most is how easy it is—just toss everything in the crockpot and let it work its magic. It smells amazing while cooking, and you can have it ready without much fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless skinless chicken breasts are great for this chowder, but you can substitute with thighs for a bit more flavor. If you’re short on time, rotisserie chicken works well too—just shred it and add it towards the end.
Corn: Frozen corn is convenient and sweet, but fresh corn on the cob is a delicious option when in season. Canned corn is also fine—just rinse it before adding!
Potatoes: Yukon Gold is my favorite for a creamy texture, but Russet potatoes are great too. If you want to skip potatoes, try adding a can of drained white beans for a hearty touch.
Heavy Cream: This adds richness, but if you prefer a lighter option, half-and-half or even milk can work. For a dairy-free version, use coconut milk or unsweetened almond milk.
Cheese: Cheddar cheese adds a nice touch, but feel free to leave it out for a lighter soup or try a different cheese like Monterey Jack for a unique twist.
How Do You Get the Best Flavor From This Chowder?
The key to delicious chowder is in layering flavors. Start with cooking the onion and garlic until soft in your butter before adding them to the crockpot. This small step can really enhance the flavor profile.
- Begin by sautéing the chopped onion and garlic in butter until you smell them—about 3-5 minutes.
- Then, add them to the crockpot with the other ingredients for a depth of flavor.
Also, don’t rush the cooking time! Letting everything simmer together for the full duration allows the flavors to meld beautifully.
Lastly, be sure to taste your chowder before serving. Adjust the seasoning with a little extra salt and pepper as needed. Enjoy making this cozy meal!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 3 cups frozen corn kernels
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This easy chowder recipe takes about 15 minutes of prep time and cooks for 6-7 hours on low or 3-4 hours on high in the crockpot. Including the final cooking time for thickening the chowder, you’re looking at about 7-8 hours total. Perfect for a day at home or for prepping ahead of time!
Step-by-Step Instructions:
1. Start with the Chicken:
Place the boneless, skinless chicken breasts at the bottom of your crockpot. This creates a nice base for the chowder, allowing the chicken to cook thoroughly in the broth.
2. Add Your Veggies:
Next, add the diced potatoes, frozen corn, chopped onion, and minced garlic right on top of the chicken. It’s all about layers here—keep it simple!
3. Pour in the Broth:
Now it’s time to add the chicken broth. Pour it over the veggies and chicken, making sure everything gets a good soak! Sprinkle the dried thyme, smoked paprika, salt, and black pepper over the ingredients for added flavor.
4. Let It Cook:
Cover your crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and potatoes are tender.
5. Shred the Chicken:
About 30 minutes before you’re ready to serve, carefully take out the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It’s okay if it’s easy to pull apart; that means it’s cooked perfectly!
6. Make the Creamy Mixture:
In a small saucepan, melt the butter over medium heat. Stir in the flour and let it cook for about 1-2 minutes to create a roux, which will help thicken your chowder. Then, slowly whisk in the heavy cream until it slightly thickens.
7. Combine Everything:
Add the shredded chicken back into the crockpot, then stir in the creamy mixture and optional shredded cheddar cheese until everything is nicely combined.
8. Final Cooking Time:
Let the chowder cook for another 15-20 minutes on high until it’s heated through and slightly thickened. Give it a taste and adjust the seasoning with more salt or pepper as needed.
9. Serve and Enjoy:
Dish up the chowder into bowls and garnish with freshly chopped parsley or chives for a pop of color. Enjoy your comforting, creamy crockpot chicken corn chowder!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just note that it may take a bit longer to cook through. Ensure the chicken is fully cooked before shredding, or use a meat thermometer to check that it reaches an internal temperature of 165°F (75°C).
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the ingredients the night before and store them in an airtight container. In the morning, just add everything to the crockpot and let it cook while you go about your day!
How Should I Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If it thickens too much, add a splash more broth or cream to reach your desired consistency.
Can I Make This Recipe Dairy-Free?
Yes! To make this chowder dairy-free, substitute the heavy cream with coconut milk or a cashew cream. You can also use a dairy-free cheese alternative if you want a cheesy flavor. Just be sure to check labels for any allergens!
