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
Scale
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.
