Ultimate Crockpot Chicken Corn Chowder

I absolutely love this Crockpot Chicken Corn Chowder recipe because it’s the perfect comfort food that practically makes itself. This rich and creamy chowder combines tender chicken, sweet corn, and potatoes in a savory broth that will warm you up from the inside out.

I remember the first time I made this Crockpot Chicken Corn Chowder on a chilly autumn evening. The aroma filled my home as I worked, and when I finally sat down to eat that first spoonful, I knew I’d found a new family favorite. What makes this chicken corn chowder special is how the slow cooker melds all the flavors together while you’re busy with life. The convenience of this slow cooker soup is unmatched – just prep the ingredients, set it, and forget it until dinner time.

What You’ll Need for This Hearty Chowder

I always use fresh chicken breasts for this Crockpot Chicken Corn Chowder, but you can substitute with thighs if you prefer. The quality of your chicken broth makes a big difference in the final flavor, so I recommend using a good quality brand or homemade if you have it.

Equipment:

• 6-quart slow cooker
• Whisk
• Cutting board
• Knife
• Measuring cups and spoons
• Small saucepan

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth (I prefer low-sodium for better control over seasoning)
• 2 cups frozen corn (Pro tip: frozen corn has better texture and sweetness than canned)
• 2 large potatoes, diced into 1/2-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup heavy cream (half and half works for a lighter version)
• 2 tablespoons butter
• 2 tablespoons flour
• Optional toppings: bacon bits, chives, shredded cheese

Step-by-Step Crockpot Instructions

I recommend preparing all your ingredients before starting to make the process smoother. This chicken corn chowder comes together beautifully with minimal effort.

Step 1: Place chicken breasts in the bottom of your 6-quart slow cooker, arranging them in an even layer.

Step 2: Add chicken broth, frozen corn, diced potatoes, onion, garlic, red bell pepper, dried thyme, and bay leaf to the slow cooker. Season with salt and pepper to taste.

Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and the vegetables tender when pierced with a fork.

Step 4: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Step 5: In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux, and cook for 1 minute until lightly golden. This step is crucial for a thick, creamy chowder texture.

Step 6: Slowly add 1 cup of the hot liquid from the slow cooker to the roux, whisking constantly until smooth. This prevents lumps from forming.

Step 7: Pour the roux mixture back into the slow cooker and stir in the heavy cream. Cover and cook on high for another 15-20 minutes, until the chowder has slightly thickened.

Step 8: Remove and discard the bay leaf before serving. Serve hot with your favorite toppings like bacon bits, chives, or shredded cheese.

Perfect Pairings for Your Chowder

This creamy Crockpot Chicken Corn Chowder pairs wonderfully with a variety of sides that complement its rich flavor.

Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping into the chowder and soaking up every last drop of the creamy broth.

Oyster Crackers: These tiny, salty crackers add a delightful crunch to each spoonful and are a classic accompaniment to chowders.

Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh contrast to the rich, creamy chowder.

Roasted Vegetables: Roasted broccoli or asparagus spears add color, nutrients, and a slightly charred flavor that balances the sweetness of the corn.

More Comforting Soups and Sides to Warm Your Table

My Crockpot Chicken Corn Chowder is the star of any cozy meal, but these complementary recipes will make your dinner spread truly unforgettable. For a complete soup experience, try my rich Creamy Potato Soup or the classic Broccoli Cheddar Soup – both pair wonderfully with the sweet corn and tender chicken in this chowder.

If you’re looking for more slow cooker chicken recipes, my White Chicken Chili offers a different flavor profile with the same convenience. For the perfect accompaniment to dip in your chowder, serve my savory Garlic Rosemary Focaccia Muffins on the side – their herbaceous flavor and soft texture complement the creamy soup beautifully.

How to Store and Reheat Your Chowder

This Crockpot Chicken Corn Chowder stores beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, you can freeze it for up to 3 months, though I recommend freezing before adding the cream for best results.

When reheating, I recommend using the stovetop over medium heat, stirring occasionally to prevent scorching. If using the microwave, heat in 1-minute intervals, stirring between each to ensure even heating.

Common Questions About Chicken Corn Chowder

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