If you are craving a cozy, hearty, and soul-warming meal that’s effortless to prepare, this Crockpot Chicken Corn Chowder Recipe is your new best friend. Combining tender chicken, sweet corn, and creamy potatoes in a savory broth, this chowder delivers comforting flavors with minimal effort. Perfect for busy days or chilly evenings, it’s a dish that fills your kitchen with enticing aromas and your table with smiles. Once you try this recipe, you’ll understand why it’s a treasured classic in slow cooker creations.
Ingredients You’ll Need
Getting the perfect flavor in your crockpot chicken corn chowder starts with simple, wholesome ingredients. Each element plays a crucial role—from the juicy chicken giving protein and substance, to the tender potatoes adding texture and heartiness, and the corn offering a natural sweetness that balances the creaminess beautifully.
- 4 boneless, skinless chicken breasts: Use about 1.5 pounds for juicy, tender chicken that shreds easily after slow cooking.
- 2 cups fresh or frozen corn: Adds a sweet pop of flavor and a pleasing texture contrast.
- 2 medium Yukon Gold potatoes, diced: Their creamy flesh cooks perfectly soft, adding body to the chowder.
- 1 medium onion, finely chopped: Builds a savory base and depth of flavor.
- 3 cloves garlic, minced: Brings warmth and aromatic zing without overpowering the dish.
- 4 cups low-sodium chicken broth: Ensures the chowder is flavorful without becoming too salty.
- 1 cup heavy cream or whole milk: Gives the chowder its rich, comforting creaminess.
- Salt and pepper to taste: Essential for enhancing all the flavors harmoniously.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prep Your Fresh Ingredients
Start by dicing the Yukon Gold potatoes into bite-sized pieces, chop the onion finely for a subtle texture, and mince the garlic to release its aromatic oils. Having everything ready makes the assembly smooth and quick.
Step 2: Layer the Ingredients in the Crockpot
Place the chicken breasts at the bottom of the slow cooker. Then, add a layer of your diced potatoes, followed by the chopped onion, sweet corn, and finally the minced garlic. This layering helps the flavors meld beautifully as it cooks.
Step 3: Add Broth and Cream
Pour in the low-sodium chicken broth until all ingredients are submerged, ensuring even cooking and well-rounded flavor. Stir in the heavy cream or whole milk for that luscious chowder texture that makes every spoonful so satisfying.
Step 4: Season and Mix Gently
Sprinkle salt and freshly ground black pepper to your taste, then stir the mixture gently. Don’t over-stir as you want the ingredients to stay layered for the best texture and flavor mingling during cooking.
Step 5: Slow Cook to Perfection
Cover your crockpot and cook on low for 6 to 8 hours, which allows the chicken and potatoes to become meltingly tender. If you’re short on time, set it to high for 3 to 4 hours instead. Either way, patience rewards you with deeply developed flavors.
Step 6: Shred and Serve Hot
Once cooked, shred the chicken directly in the pot using two forks, then stir everything together to combine all the ingredients and flavors. Ladle the chowder into bowls and get ready to enjoy the ultimate comfort in a meal.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
Fresh garnishes bring brightness and a touch of color to your chowder. Try sprinkling chopped fresh parsley, chives, or a little crumbled bacon for crunch. A dollop of sour cream or shredded cheddar cheese can also add extra richness and flavor contrast.
Side Dishes
This chowder shines with simple companions. Crusty bread or warm buttermilk biscuits are classic choices to soak up every last spoonful. For a lighter option, a crisp green salad with a tangy vinaigrette complements the creamy richness.
Creative Ways to Present
Serve your Crockpot Chicken Corn Chowder Recipe in hollowed-out sourdough bread bowls for an inviting rustic touch. Alternatively, use small mason jars for individual servings at a casual brunch or dinner party, adding charm and style to your comforting creation.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, store any leftovers in airtight containers in the refrigerator. It keeps well for up to 3 days, and the flavors only deepen as it rests, making for a great next-day meal.
Freezing
If you want to prep ahead, this chowder freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your chowder gently on the stovetop over medium-low heat, stirring often to prevent scorching. Add a splash of broth or cream if it thickens too much. Microwaving is also an option, but stir every minute to heat evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more moisture and richness due to their higher fat content, making your chowder even more flavorful and tender.
Is it possible to make this recipe dairy-free?
Yes, substitute the heavy cream with coconut milk or a dairy-free milk alternative to keep it creamy without dairy. Just be mindful that the flavor will shift slightly with the milk choice.
Can I add other vegetables to the chowder?
Definitely! Diced carrots, celery, or even bell peppers work well. They add extra nutrition and texture, making the chowder even heartier.
How thick should the chowder be?
The chowder should be creamy and substantial but not overly thick. If it gets too thick after cooking or reheating, simply thin it out with a bit more broth or milk until it reaches your desired consistency.
What’s the best way to shred the cooked chicken?
Use two forks to pull the chicken apart right in the crockpot. This method is easy and lets the chicken soak up the chowder’s delicious broth as you shred.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is the kind of warm, satisfying dish that feels like a hug in a bowl. It’s straightforward to prepare, packed with comforting flavors, and versatile enough for many occasions. Whether you’re feeding a family or looking for easy meal-prep magic, this chowder is sure to become a beloved staple. Trust me, once you try it, you’ll be reaching for this recipe time and time again!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Corn Chowder is a creamy, comforting soup that combines tender chicken, sweet corn, and tender potatoes simmered together for hours. Perfect for an easy, hearty meal that requires minimal prep and offers rich, flavorful results with the convenience of slow cooking.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids and Seasoning
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the potatoes, finely chop the onion, and mince the garlic cloves thoroughly to ensure all flavors will infuse into the chowder while cooking.
- Layer Components: Place the chicken breasts at the bottom of the crockpot to allow even cooking, then layer the diced potatoes, chopped onion, corn, and minced garlic evenly over the chicken for balanced flavor distribution.
- Add Liquids and Cream: Pour in the low-sodium chicken broth until all ingredients are almost submerged, then stir in the heavy cream or whole milk to give the chowder a rich, creamy texture.
- Season the Chowder: Season the mixture gently with salt and pepper according to your taste preferences and mix carefully to combine all ingredients without disrupting the layers too much.
- Slow Cook: Cover the crockpot and cook the chowder on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender, and the potatoes are soft.
- Shred the Chicken and Serve: Use two forks to shred the chicken directly in the crockpot, stir the chowder well to distribute the shredded chicken evenly, and serve the soup hot for a warm, satisfying meal.
Notes
- Using low-sodium chicken broth helps control the salt content in the chowder.
- You can substitute heavy cream with whole milk for a lighter chowder or use half-and-half for a balance between richness and lightness.
- For a thicker chowder, mash some of the potatoes after cooking or add a tablespoon of cornstarch slurry before finishing.
- Feel free to add herbs like thyme or parsley for extra flavor during the slow cooking stage.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
