Crockpot Chicken Corn Chowder Recipe
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.
- 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
