If you are craving a hearty, creamy, and comforting meal that practically cooks itself, then this Crockpot Chicken Corn Chowder Recipe is exactly what you need. Imagine tender chicken mingling with sweet corn, tender potatoes, and vibrant bell pepper, all slow-simmered to perfection in a flavorful broth that’s just the right balance of savory and creamy. This dish is the ultimate cozy supper, delivering layers of texture and warmth that feel like a big, tasty hug in a bowl. Whether you’re new to slow cooking or a seasoned pro, this chowder is irresistibly easy to make and bound to become a family favorite.
Ingredients You’ll Need
This recipe keeps it refreshingly simple with ingredients that each play a delicious role in creating depth and comfort. Every item adds a unique touch — from the sweetness of corn to the savory spices and creamy finish — making sure that every spoonful bursts with flavor and character.
- 1 1/2 pounds boneless, skinless chicken breasts or thighs: Provides juicy, tender protein that soaks up all the chowder’s savory notes.
- 4 cups frozen or fresh corn kernels: Adds natural sweetness and a lovely pop of texture, brightening the chowder.
- 2 medium potatoes, peeled and diced: Give the chowder heartiness and a satisfying bite that feels like pure comfort.
- 1 red bell pepper, diced: Introduces color and a subtle sweetness that lifts the dish visually and flavor-wise.
- 1 small onion, chopped: Builds the foundational savory depth so essential in any good chowder.
- 3 cloves garlic, minced: Adds a fragrant warmth and complexity to the broth.
- 4 cups low-sodium chicken broth: Creates a rich cooking liquid that ties all the ingredients together while keeping saltiness in check.
- 1 teaspoon dried thyme: Offers a gentle herbal note that enhances the overall aroma and flavor.
- 1 teaspoon salt: Balances and elevates all the flavors in the soup.
- 1/2 teaspoon black pepper: Adds a mild spicy kick for subtle heat.
- 1/2 teaspoon smoked paprika: Gives a delicate smoky depth that makes this chowder truly special.
- 1 cup half-and-half or heavy cream: Richens the broth to a silky, luscious texture that feels indulgent.
- 1 tablespoon cornstarch (optional, for thickening): Helps achieve a velvety thickness if you prefer your chowder more substantial.
- 1/2 cup shredded cheddar cheese (optional): Melts into the chowder for an extra layer of savory richness.
- 4 slices cooked bacon, crumbled (optional): Brings a smoky crunch that’s a perfect contrast to the creamy base.
- Chopped green onions for garnish: Adds freshness and a subtle bite to brighten every spoonful.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Combine Ingredients in Your Slow Cooker
Start by placing the chicken, corn, potatoes, diced red bell pepper, chopped onion, and minced garlic into your crockpot. Pour in the chicken broth, then sprinkle the dried thyme, salt, black pepper, and smoked paprika on top. Give it a gentle stir to combine these flavors without breaking up the ingredients too much—this helps everything cook evenly and beautifully.
Step 2: Slow Cook to Tender Perfection
Cover your crockpot and set it on low for 6 to 7 hours, or if you’re short on time, set it on high for 3 to 4 hours. You’ll know it’s ready when the chicken is completely cooked through and the potatoes are tender to the touch. This slow simmer allows all the flavors to meld together and builds that signature chowder richness.
Step 3: Shred Chicken and Stir in Cream
Carefully remove the chicken breasts or thighs from the cooker and shred them using two forks. Return the shredded chicken to the pot, then stir in the half-and-half or heavy cream. This is where your chowder begins to take on its creamy, dreamy texture.
Step 4: Thicken Your Chowder (Optional)
If you like your chowder on the thicker side, whisk the cornstarch with 2 tablespoons of water until smooth, then stir it into the crockpot. Let it cook for another 15 to 20 minutes on high to thicken up beautifully before the final touches.
Step 5: Add Cheese and Finish Up
For that extra dose of cheesy goodness, stir in shredded cheddar cheese until melted. Now your Crockpot Chicken Corn Chowder Recipe is ready to be ladled out into bowls that will soon be filled with comfort and smiles.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
The finishing touches make a huge difference! Sprinkle crumbled cooked bacon and chopped green onions over each bowl for a burst of crunch and freshness. These garnishes bring a delightful contrast to the creamy, smooth chowder and make it irresistibly inviting.
Side Dishes
Serve this chowder with crusty bread or warm garlic rolls. The bread is perfect for dunking and soaking up that silky broth, turning every bite into a satisfying, complete meal. A simple green salad on the side keeps things balanced and light.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls or cozy mugs if you’re hosting a casual gathering. Sprinkle a little extra cheddar or some fresh herbs like parsley or chives on top to make it extra special. Presentation really brings that homestyle comfort food vibe to life.
Make Ahead and Storage
Storing Leftovers
Your leftover Crockpot Chicken Corn Chowder Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually marry beautifully overnight, making it just as delicious (if not more) the next day.
Freezing
This chowder freezes well too! Let it cool completely, then transfer portions to freezer-safe containers or bags. It keeps nicely for up to 2 months. Just be aware that the potatoes may soften a bit more after freezing and reheating, but the taste remains fantastic.
Reheating
To reheat, warm the chowder gently on the stove over medium-low heat, stirring occasionally to prevent the cream from separating. If the soup has thickened too much in the fridge or freezer, stir in a splash of chicken broth or water to loosen it back to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually great because they stay tender and juicy even after slow cooking. Feel free to use whichever you prefer.
Is it necessary to add the cream?
The cream adds richness and smoothness, but if you want to keep it lighter, you can use milk or skip the dairy altogether for a broth-based version. Just know the chowder will be less creamy.
Can I make this recipe in an Instant Pot?
Yes! You can use the slow cooker function or the pressure cook setting on your Instant Pot. Adjust cooking times accordingly—pressure cook for about 12 minutes and then use quick release, but always check that the chicken and potatoes are fully cooked.
What’s the best way to thicken the chowder without cornstarch?
If you prefer not to use cornstarch, you can mash some of the potatoes right in the pot to naturally thicken the chowder, or add a small scoop of instant mashed potato flakes for extra body.
Can I add other vegetables to the Crockpot Chicken Corn Chowder Recipe?
Certainly! Feel free to toss in diced celery, carrots, or even some fresh spinach toward the end of cooking to boost the nutrition and color of your chowder.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is one of those dishes that makes a weeknight feel special and a weekend more relaxing. It’s a foolproof way to enjoy all those cozy flavors with almost no fuss. Once you try it, I’m confident it will quickly become one of your go-to comfort foods that you’ll want to make over and over again. So why wait? Fire up that slow cooker and start savoring a bowl of pure, creamy happiness tonight!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken Corn Chowder is a comforting, creamy soup perfect for busy days. Tender chicken, sweet corn, diced potatoes, and flavorful spices simmer together in a slow cooker to create a hearty, satisfying meal. Optional additions like cheddar cheese, bacon, and green onions elevate the chowder, making it ideal for fall or anytime you need a warming dish.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Finishing Ingredients
- 1 cup half-and-half or heavy cream
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 cup shredded cheddar cheese (optional)
- 4 slices cooked bacon, crumbled (optional)
- Chopped green onions for garnish
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, corn, diced potatoes, red bell pepper, onion, garlic, chicken broth, dried thyme, salt, black pepper, and smoked paprika into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Chowder: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or alternatively on high for 3 to 4 hours. This duration allows the chicken to become tender and the potatoes to cook through completely.
- Shred the Chicken: When cooking is complete, remove the chicken pieces from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the slow cooker.
- Add Cream and Thicken (Optional): Stir in the half-and-half or heavy cream to add richness. For a thicker chowder, whisk together cornstarch with 2 tablespoons of water to create a slurry, then stir this mixture into the crockpot. Continue cooking on high for an additional 15 to 20 minutes to thicken perfectly.
- Finish with Cheese and Toppings: If desired, stir in shredded cheddar cheese until melted. Serve the chowder hot, garnished with crumbled cooked bacon and chopped green onions for flavor and texture.
Notes
- For a creamier texture, blend a portion of the soup before adding the cream.
- Add a pinch of cayenne pepper if you prefer a slight kick of heat.
- Swap half of the corn kernels with creamed corn to enhance richness.
- Serve with crusty bread to create a satisfying and complete meal.
- Use gluten-free chicken broth to make this recipe gluten-free.
