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Creamy Crockpot Chicken Corn Chowder is a delicious and easy-to-make comfort food perfect for a cozy dinner.

Creamy Crockpot Chicken Corn Chowder

This Creamy Crockpot Chicken Corn Chowder is a comforting and flavorful meal perfect for busy weeknights. It combines tender chicken, sweet corn, and creamy broth in a slow cooker for an easy and satisfying dish that the whole family will love. This recipe is easily customizable, allowing you to adjust the spice level or add cheese to your liking.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 2 cups frozen or fresh corn kernels
  • 1 pound Yukon gold or red potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • Chopped fresh chives optional, for garnish
  • Cooked bacon crumbles optional, for garnish
  • Shredded cheddar cheese optional, for garnish
  • Sour cream optional, for garnish

Equipment

  • 6-quart or larger slow cooker (crockpot)
  • cutting board
  • knife
  • measuring cups and spoons
  • small saucepan
  • whisk
  • Two forks (for shredding chicken)
  • Ladle
  • Bowls for serving

Method
 

  1. Dice the onion, celery, and potatoes. Mince the garlic.
  2. In a 6-quart or larger crockpot, combine the chicken breasts, corn, potatoes, onion, celery, garlic, chicken broth, salt, pepper, paprika, and cayenne pepper (if using).
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable. The vegetables should be tender.
  4. Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
  5. In a small saucepan, melt the butter over medium heat.
  6. Whisk in the flour until smooth. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
  7. Slowly whisk in the heavy cream into the roux, stirring constantly to avoid lumps.
  8. Continue to cook until the mixture thickens slightly, about 2-3 minutes.
  9. Pour the creamy mixture into the crockpot and stir to combine.
  10. Add the shredded chicken back to the crockpot.
  11. Cover and cook on low for another 30 minutes to allow the flavors to meld together.
  12. Taste the chowder and adjust the seasonings as needed.
  13. Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped fresh chives, cooked bacon crumbles, shredded cheddar cheese, or a dollop of sour cream.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Add a bay leaf to the crockpot during cooking and remove it before serving for extra depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. If the chowder is too thick after reheating, add a little chicken broth to reach the desired consistency. Consider adding a can of drained and rinsed great northern beans or cannellini beans for added protein and creaminess.