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)

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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