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Ultimate Crockpot Chicken Corn Chowder

Creamy Crockpot Chicken Corn Chowder with bacon bits and chives
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This rich and creamy Crockpot Chicken Corn Chowder is the perfect comfort food. With tender chicken, sweet corn, and potatoes in a savory broth, it’s a complete meal in a bowl.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 cups frozen corn
  • 2 large potatoes, diced
  • 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
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Optional toppings: bacon bits, chives, shredded cheese

Instructions

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add chicken broth, frozen corn, diced potatoes, onion, garlic, red bell pepper, dried thyme, and bay leaf.
  3. Season with salt and pepper to taste.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
  5. Remove chicken and shred with two forks. Return to the slow cooker.
  6. In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux, cook for 1 minute.
  7. Slowly add 1 cup of the hot liquid from the slow cooker to the roux, whisking constantly until smooth.
  8. Pour the mixture back into the slow cooker and stir in the heavy cream.
  9. Cover and cook on high for another 15-20 minutes, until slightly thickened.
  10. Remove bay leaf before serving.
  11. Serve hot with your favorite toppings like bacon bits, chives, or shredded cheese.

Notes

  • Use frozen corn for best texture and sweetness
  • Don’t skip the roux step as it helps thicken the chowder
  • For a lighter version, substitute half and half for heavy cream
  • Add a dash of hot sauce for a little kick

Nutrition

Find it online: https://www.benefitiany.com/ultimate-crockpot-chicken-corn-chowder/