Why You’ll Love This Recipe
I love this recipe because it’s incredibly low-effort but delivers big on flavor. The slow cooker does most of the work while the ingredients have hours to blend and build that classic chowder richness. The chicken stays juicy, the potatoes get perfectly tender, and the sweet corn brings just the right contrast. Plus, with the creamy roux stirred in at the end, the texture becomes thick, smooth, and absolutely irresistible. It’s a complete meal that’s satisfying on its own or great with some warm bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lbs boneless, skinless chicken breasts
4 cups chicken broth
3 cups frozen corn kernels
3 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream or half-and-half
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional)
Salt and freshly ground black pepper, to taste
Fresh chives or parsley, chopped (for garnish)
Directions
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I start by placing the chicken breasts in the bottom of my crockpot, then layer on the potatoes, carrots, onion, garlic, and corn.
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I pour in the chicken broth, then season with dried thyme, smoked paprika (if using), salt, and pepper.
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I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
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Once it’s done, I remove the chicken breasts and shred them using two forks, then return the shredded chicken to the crockpot.
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Meanwhile, I melt butter in a small saucepan over medium heat, stir in the flour, and cook for 1–2 minutes to form a smooth roux.
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I slowly whisk in the heavy cream or half-and-half until the mixture thickens slightly, then pour it into the crockpot and stir everything together.
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I let the chowder cook on low for another 20–30 minutes to thicken and bring the flavors together.
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Just before serving, I taste and adjust the seasoning, then top each bowl with chopped fresh herbs for a bright finish.
Servings and timing
This recipe makes 6 servings and takes about 15 minutes of prep, followed by 6–7 hours on low or 3–4 hours on high in the crockpot. After that, I allow an extra 20–30 minutes for thickening at the end.
Variations
When I want to switch things up, I sometimes use boneless chicken thighs for extra richness. I’ve also swapped in turkey after the holidays or stirred in some cooked crumbled bacon for a smoky bite. For extra heat, I’ll add diced jalapeños or green chiles. If I’m craving extra creaminess, I mix in shredded cheddar or Monterey Jack cheese just before serving—it melts beautifully into the chowder.
Storage/reheating
Leftover chowder stores well in an airtight container in the fridge for 3 to 5 days. When I reheat it, I keep the heat low to avoid curdling the cream—gentle warming on the stove works best. If the chowder thickens too much in the fridge, I thin it with a little chicken broth or milk. I don’t recommend freezing this one as the creamy base can separate after thawing.
FAQs
Can I use frozen chicken in this recipe?
Yes, but I always make sure to thaw it completely before adding it to the crockpot. I usually thaw it overnight in the fridge or use cold water to speed up the process safely.
Can I substitute milk for heavy cream?
Absolutely. I’ve made it with whole milk or half-and-half for a lighter version. It won’t be quite as rich, but it’s still delicious. To keep the chowder thick, I sometimes add a bit more flour or cornstarch.
What can I use instead of flour to thicken it?
For a gluten-free option, I like using cornstarch or arrowroot. I mix it with cold water before adding it in to avoid lumps, and it thickens the chowder just as well as flour.
Can I make this chowder vegetarian?
Yes! I just skip the chicken and use vegetable broth instead. For protein, I sometimes add white beans. I also replace the cream with coconut milk or plant-based cream for a dairy-free version.
How do I make this chowder spicier?
When I’m in the mood for heat, I add chopped jalapeños, a pinch of cayenne, or a few dashes of hot sauce. Green chiles also add a nice, subtle kick without overwhelming the other flavors.
Conclusion
Crockpot Chicken Corn Chowder is one of my favorite slow cooker meals for how comforting, creamy, and flavorful it is. I love how little effort it takes to make something that tastes like it simmered all day—because it did! With sweet corn, tender chicken, and creamy potatoes in every spoonful, this chowder is the perfect way to end a long day or warm up when the weather turns cold.
Print
Crockpot Chicken Corn Chowder Recipe
- Total Time: About 7 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
A creamy, cozy bowl of comfort made easy in the slow cooker. This crockpot chicken corn chowder recipe is packed with sweet corn, tender chicken, and hearty potatoes—perfect for busy weeknights or chilly days.
Ingredients
1.5 lbs boneless, skinless chicken breasts
4 cups chicken broth
3 cups frozen corn kernels
3 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
1 cup heavy cream or half-and-half
2 tbsp all-purpose flour
2 tbsp butter
1 tsp dried thyme
½ tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
Fresh chives or parsley, chopped (for garnish)
Instructions
Add Ingredients to Crockpot: Place chicken breasts in the crockpot. Add potatoes, carrots, onion, garlic, and corn on top.
Pour in Broth & Season: Pour in the chicken broth, then sprinkle thyme, smoked paprika (if using), salt, and pepper.
Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked and vegetables are tender.
Shred Chicken: Remove chicken breasts, shred with two forks, and return to the crockpot.
Make the Roux: In a small saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes until it forms a paste. Gradually whisk in the cream until smooth and slightly thickened.
Combine & Thicken: Pour the roux into the crockpot and stir to combine. Cook for another 20–30 minutes on low until thick and creamy.
Finish & Serve: Taste and adjust seasonings. Serve warm, garnished with chopped chives or parsley.
Notes
For a lighter version, use whole milk or half-and-half instead of heavy cream.
To make it gluten-free, replace the flour with cornstarch or arrowroot powder mixed with cold water.
Swap chicken for cooked turkey or ham for a delicious variation.
Add a little heat with diced green chilies or jalapeños.
Stir in shredded cheese like cheddar or Monterey Jack before serving for extra creaminess.
Leftovers store well in the fridge for 3–4 days; reheat on low to preserve the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup, Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
