Introduction

Crockpot Chicken Corn Chowder is a creamy, hearty dish that warms the soul and is perfect for any day of the week. Packed with tender chicken, sweet corn, and tender potatoes, this comforting chowder is easy to make and sure to please the whole family.

A close-up of a creamy soup in a white bowl with a light gray rim, filled three-quarters with a thick, pale yellow broth. Inside the soup, there are several chunks of soft white chicken pieces scattered throughout, accompanied by bright yellow corn kernels and medium-sized orange carrot cubes. Small bits of green celery and freshly chopped green herbs are sprinkled on top, adding a fresh touch. The dish is lightly speckled with coarse black pepper, enhancing the texture. The bowl is placed on a white marbled surface with a few blurred green leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (boneless, skinless breasts or thighs)
1 can (15 oz) corn, drained (fresh or frozen corn also works)
1 cup diced potatoes
1 cup diced onions
2 cups chicken broth
1 cup heavy cream (or half-and-half, milk, or dairy alternative)
1 teaspoon garlic powder
Salt and pepper to taste
Optional: chopped green onions or parsley for garnish

Instructions

Step 1: Prepare all ingredients by washing and dicing the potatoes and onions, and shredding the cooked chicken.
Step 2: In the crockpot, layer the diced potatoes and onions on the bottom to ensure even cooking.
Step 3: Add the shredded chicken and corn on top of the vegetables.
Step 4: Sprinkle the garlic powder, salt, and pepper evenly over the ingredients.
Step 5: Pour in the chicken broth and heavy cream to cover the ingredients.
Step 6: Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are tender.
Step 7: If you prefer a thicker chowder, mash some of the potatoes directly in the pot.
Step 8: Serve hot, garnished with chopped green onions or parsley, and enjoy with crusty bread or a fresh salad.

Tips & Variations

Use leftover rotisserie chicken for extra flavor and to save time.
Try fresh or roasted corn for a sweeter, smoky twist.
Add diced bell peppers, carrots, or celery to boost vegetable content.
For a dairy-free version, substitute cream with coconut milk or use pureed cauliflower for creaminess.
Spice it up by adding jalapeños, red pepper flakes, or a squeeze of lime juice before serving.
For gluten-free chowder, use gluten-free broth and thicken with cornstarch mixed with cold water.

Storage

Store leftover chowder in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze chowder for up to 3 months, leaving space for expansion. To reheat, warm on the stovetop over medium heat, stirring occasionally, to preserve creaminess. You can also microwave in short intervals, stirring between each. Adding a splash of cream or fresh herbs when reheating can refresh the flavor.

How to Serve

A close-up of a creamy soup in a white bowl with a gray rim, filled with visible chunks of white chicken pieces layered with bright yellow corn kernels and orange carrot cubes, all mixed in a thick light beige broth. Small green bits of herbs are scattered on top along with a few specks of ground black pepper, giving texture and color contrast. The bowl sits on a white marbled surface with a blurred background hinting at fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in Crockpot Chicken Corn Chowder?

Yes, you can use frozen chicken by adding it directly to the crockpot. Just increase the cooking time by about an hour to ensure the chicken cooks through and becomes tender.

How long can I store leftovers of Crockpot Chicken Corn Chowder?

Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months. Always store in airtight containers and reheat thoroughly before serving.

Crockpot Chicken Corn Chowder Recipe

Print Recipe

★★★★★

4.6 from 371 reviews

Crockpot Chicken Corn Chowder is a creamy, hearty, and comforting slow-cooker soup featuring tender shredded chicken, sweet corn, and diced potatoes simmered with aromatic seasonings and rich cream. Perfect for chilly days, this easy-to-make chowder warms your soul with its flavorful and satisfying taste, making it a wonderful meal for the whole family.

Author: Maya
Prep Time: 15 minutes
Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Essential Ingredients

2 cups cooked chicken, shredded (boneless, skinless breasts or thighs or leftover rotisserie chicken)
1 can (15 oz) corn, drained (fresh or frozen corn can be substituted)
1 cup diced potatoes
1 cup diced onions
2 cups chicken broth (use gluten-free if needed)
1 teaspoon garlic powder
Salt and pepper to taste
1 cup heavy cream

Optional Add-ins

Chopped green onions or parsley for garnish
Sprinkle of smoked paprika or cayenne pepper for extra flavor
Dairy alternatives such as milk, half-and-half, cream cheese as a creamy substitute
Additional vegetables like diced bell peppers, celery, carrots, or spinach
Red pepper flakes or jalapeños for spiciness
Lime or lemon juice to brighten flavors

Instructions

Prepare Ingredients: Wash and dice the potatoes and onions. Shred cooked chicken and drain canned corn. Gather all other spices and liquids before starting to cook to streamline the process.
Layer in Crockpot: Place diced potatoes and onions at the bottom of the crockpot to ensure even cooking. Layer shredded chicken and drained corn on top. Sprinkle garlic powder, salt, and pepper evenly over ingredients.
Add Liquids: Pour in chicken broth and heavy cream over the layered ingredients. This creates a rich and flavorful base for the chowder.
Cook the Chowder: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Cooking longer allows flavors to meld perfectly and ensures potatoes are tender.
Check and Adjust Consistency: Once cooking time is complete, check potatoes for tenderness. To thicken chowder, mash some of the potatoes directly in the crockpot and stir well.
Final Touches and Serving: Ladle the chowder into bowls. Garnish with chopped green onions or parsley and optional cheese if desired. Serve with crusty bread or a fresh salad for a complete meal.

Notes

Use fresh or thawed chicken for even cooking; frozen chicken requires extra cooking time.
Adjust seasoning gradually, adding more salt, pepper, or spices like paprika or cayenne to taste.
Store leftovers in airtight containers; refrigerate for up to 3-4 days or freeze up to 3 months.
Reheat gently on stovetop over medium heat to maintain creamy texture; microwave in short intervals when in a hurry.
Try gluten-free broth and thicken with cornstarch slurry if gluten sensitivity is a concern.
Vegetarian variations can be made by substituting chicken with beans and vegetable broth and using dairy or plant-based cream alternatives.
For spicier versions, add jalapeños, green chilies, cayenne pepper, or red pepper flakes during cooking.

Keywords: Crockpot chicken corn chowder, slow cooker soup, creamy chicken chowder, easy crockpot recipes, comforting soup recipe, gluten-free chowder, hearty chicken soup