If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, you’re going to adore this Crockpot Chicken Corn Chowder Recipe. It’s an easy, slow-cooked delight packed with tender chicken, sweet corn, and creamy potatoes, all mingling in a luscious broth that soothes the soul. Whether it’s a chilly day or you just want a fuss-free dinner that feeds the family, this chowder hits every spot with its rich flavors and cozy texture. Trust me, once you try it, it’ll become your go-to for those nights when you want effortless comfort food with a homemade touch.
Ingredients You’ll Need
Gathering simple, familiar ingredients is what makes this recipe a winner. Each one plays a key role in building that perfect balance of flavor, texture, and heartiness that defines the Crockpot Chicken Corn Chowder Recipe.
- Chicken breasts: Using boneless, skinless chicken ensures tender, lean protein that soaks up all the chowder’s flavors beautifully.
- Corn: Fresh or frozen, the sweet bursts of corn kernels add a lovely pop and a hint of natural sweetness.
- Yukon Gold potatoes: These have a creamy texture when cooked and create a velvety body for the chowder.
- Onion: Finely chopped to bring a subtle sweetness and depth that rounds out the savoriness.
- Garlic: Minced cloves add that warm, aromatic kick that makes every spoonful crave-worthy.
- Low-sodium chicken broth: A flavorful liquid base that ties all ingredients together while keeping sodium in check.
- Heavy cream or whole milk: Creaminess is key here — this gives the chowder its signature rich, smooth mouthfeel.
- Salt and pepper: Essential for seasoning and balancing the flavors perfectly.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prep Your Ingredients
Start by dicing the Yukon Gold potatoes into bite-sized pieces, finely chopping the onion, and mincing the garlic cloves. Prepping everything before layering makes the cooking process seamless and ensures every ingredient cooks evenly in the crockpot.
Step 2: Layer the Crockpot
Place your chicken breasts at the bottom of the crockpot for even cooking and easy shredding later. Next, add the chopped potatoes, onion, corn kernels, and minced garlic on top. This layering helps all those wonderful flavors meld perfectly throughout the long cooking time.
Step 3: Add Liquids
Pour in the low-sodium chicken broth just until the ingredients are submerged, giving the stew its comforting base. Then stir in the heavy cream or whole milk for a luscious, silky texture that transforms this into a rich chowder rather than a simple stew.
Step 4: Season It Well
Sprinkle in salt and freshly ground pepper to taste. Gently mix everything to combine the flavors while keeping the chicken breasts intact for now. This step is your chance to make sure the chowder is perfectly seasoned before slow cooking locks in the taste.
Step 5: Slow Cook to Perfection
Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The slow simmer gently tenderizes the chicken and allows the potatoes to soften fully, while the flavors deepen and blend into that irresistible comforting chowder you’ve been dreaming about.
Step 6: Shred and Stir
Once cooking is complete and the chicken is tender, use two forks to shred it directly in the pot. Give everything a good stir to mix the shredded chicken evenly throughout the thickened chowder, ensuring every bite is packed with flavorful, creamy goodness.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
Adding garnishes turns this simple meal into a special occasion. Try a sprinkle of chopped fresh parsley or chives for a burst of color and freshness. A dash of crispy bacon bits or a handful of shredded cheddar cheese can also bring an irresistible savory crunch and extra richness.
Side Dishes
This chowder shines best when paired with simple, complementary sides. Crusty artisan bread or warm cornbread are perfect for dipping and soaking up every last drop. A crisp green salad can also balance the creamy chowder, bringing lightness and texture to the meal.
Creative Ways to Present
For a fun twist, serve the chowder inside hollowed-out bread bowls to impress guests or family members. Alternatively, ladle it over steamed rice or serve with a dollop of sour cream and a pinch of smoked paprika for an added flavor pop. Presentation makes the experience feel extra cozy and special.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken Corn Chowder Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Its flavors only deepen, making leftovers taste even better the next day. Just be sure to cool it before refrigerating to maintain the best texture.
Freezing
If you want ready meals at your fingertips, freeze the chowder in portion-sized containers or heavy-duty freezer bags for up to 3 months. Keep in mind that potatoes can sometimes become a bit grainy after freezing, but the flavor will remain cozy and satisfying.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If the chowder has thickened too much, add a splash of broth or milk to loosen it up. Microwave reheating works too—just cover the bowl and stir halfway through heating for even warmth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add a richer flavor and stay juicy, making your crockpot chicken corn chowder recipe extra tender and savory. Just adjust the cooking time slightly if needed.
Is it okay to use frozen corn?
Yes, frozen corn is a great substitute and works perfectly well here. It’s convenient and retains its sweetness, so your chowder will still taste fresh and vibrant.
Can I make this chowder dairy-free?
Definitely! You can swap the heavy cream or whole milk with coconut milk or a plant-based cream substitute. It changes the flavor slightly but keeps that creamy texture deliciously intact.
How thick should the chowder be?
The chowder should be thick and creamy but still spoonable. If it feels too thick after cooking, stir in a little more broth or milk until you reach your perfect consistency.
Can I add other vegetables to this recipe?
Of course! Feel free to toss in diced carrots, celery, or bell peppers for extra color, nutrition, and flavor variety. Just keep in mind that cooking times should remain roughly the same.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is one of those dishes that truly warms the heart and satisfies the appetite without any fuss. It’s a family-friendly, comforting meal that’s perfect for busy days or cozy weekends. Give it a try, and you’ll quickly see why it’s become a favorite for sharing good food and even better company!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Corn Chowder is a hearty, creamy soup perfect for cozy days. Featuring tender chicken breasts, sweet corn, and Yukon Gold potatoes, all slow-cooked together with aromatic onions and garlic in low-sodium chicken broth, then finished with a touch of heavy cream for richness. Easy to prepare and ideal for a warm, satisfying meal.
Ingredients
Proteins
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold potatoes (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
Liquids
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
Seasonings
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the potatoes into bite-sized pieces, finely chop the onion, and mince the garlic cloves to have everything ready for layering in the crockpot.
- Layer Ingredients: Place the diced chicken breasts at the bottom of the crockpot. Then top evenly with the diced potatoes, chopped onion, corn, and minced garlic, creating a layered effect for even cooking.
- Add Broth and Cream: Pour low-sodium chicken broth over the layered ingredients until they are submerged. Stir in the heavy cream or whole milk to add richness to the chowder.
- Season: Sprinkle salt and pepper over the mixture according to your taste preferences. Mix the ingredients gently to combine without disturbing the layers too much.
- Cook: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and the flavors meld together.
- Shred Chicken and Serve: Once cooked, shred the chicken directly in the pot using two forks for easy shredding. Stir the chowder well to combine all ingredients and serve hot for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with whole milk or a milk alternative.
- Frozen corn can be used if fresh is not available without affecting the flavor.
- To make the chowder thicker, you can mash some potatoes after cooking or add a slurry of flour and water during the last hour of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
