Description
This creamy Crockpot Chicken Corn Chowder is the ultimate cozy comfort food, packed with tender chicken, sweet corn, and hearty potatoes. It’s perfect for fall nights, meal prepping, or feeding a hungry crowd with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups frozen corn (or fresh)
- 3 medium Yukon gold potatoes, diced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 1 cup half-and-half (or milk of choice)
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp butter
- Chopped green onions, shredded cheese, or bacon for garnish
Instructions
- Layer ingredients: Add chicken, corn, potatoes, bell pepper, onion, garlic, broth, paprika, thyme, salt, and pepper into the slow cooker.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked and potatoes are tender.
- Shred chicken: Remove chicken, shred it with two forks, and return to the pot.
- Make it creamy: Stir in butter, half-and-half, and cornstarch slurry (if using). Let cook 15–20 more minutes to thicken.
- Serve: Ladle into bowls and top with green onions, cheese, or crispy bacon if desired. Enjoy warm!
Notes
To make this chowder dairy-free, use unsweetened almond milk and skip the cheese garnish. For extra depth, sauté the onion and garlic before adding to the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Crockpot
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Keywords: crockpot corn chowder, chicken corn chowder, slow cooker soup, cozy fall recipes