This Easy Crockpot Chicken Corn Chowder is a warm, creamy delight packed with tender chicken, sweet corn, and potatoes. It’s perfect for a cozy night in!
I love how I can just toss everything in the crockpot and let it do all the work while I relax. And who can say no to seconds of this yummy chowder? 🍲
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts for this recipe, but thighs work too! They add extra flavor and stay juicy during cooking.
Corn: Fresh corn is great, but frozen corn is super convenient, and no one will know the difference in taste. If you want, you can also use canned corn—just rinse it before adding!
Potatoes: I like using Yukon Gold or Russet potatoes for their creaminess. If you want a low-carb version, you could try cauliflower instead!
Heavy Cream: For a lighter option, use half-and-half or even whole milk. I’ve also tried coconut milk, which gives it a nice flavor for a dairy-free version.
How Do I Get My Chicken to Shred Easily?
Shredding chicken can be tricky if it’s not fully cooked or tender enough. Here’s how to make it simple:
- Cooking the chicken in the broth for several hours makes it super tender.
- When it’s time to shred, make sure you let it cool slightly—hands can get burned!
- Use two forks, pulling them in opposite directions to easily shred the chicken.
What’s the Best Way to Thicken My Chowder?
If you want a thicker chowder, using a roux is a great method. Here’s a quick overview:
- Melt butter in a small pan, then stir in flour and cook for 1-2 minutes until smooth.
- Slowly whisk in heavy cream or milk to avoid lumps.
- Pour this mixture back into the crockpot to thicken your chowder nicely.
With these tips, you’ll have a delicious chicken corn chowder that’s sure to warm you up! Enjoy!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups frozen or fresh corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley or chives
How Much Time Will You Need?
This delicious chowder will take about 20 minutes of prep time, plus 6-7 hours on low or 3-4 hours on high to cook in the crockpot. The longer it cooks, the more tender and flavorful it becomes!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This helps them cook thoroughly and stay juicy.
2. Add the Veggies:
Next, add the chopped onion, minced garlic, diced potatoes, and corn over the chicken. Don’t forget to layer these well for even cooking!
3. Season It Up:
Sprinkle the dried thyme, paprika, salt, and pepper evenly over everything. This will add great flavor to your chowder.
4. Pour the Broth:
Now, pour the chicken broth over all of your ingredients. This will be the base of your chowder and help everything cook perfectly.
5. Cook It Slow:
Cover the crockpot and set it to cook. Choose low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken and potatoes are nice and tender!
6. Shred the Chicken:
Once cooked, carefully remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces, then return it to the crockpot.
7. Make the Roux:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid lumps.
8. Add the Cream:
Slowly whisk in the heavy cream until the mixture is smooth and slightly thick. This will make your chowder creamy and rich!
9. Combine Everything:
Pour the cream mixture into the crockpot and stir well to combine everything. It should start to look deliciously creamy!
10. Stir in Cheese:
If you’re using shredded cheddar cheese, add it now and stir until it melts into the chowder. This adds an extra layer of flavor!
11. Final Touches:
Give your chowder a taste and adjust the seasoning with more salt and pepper if needed. Don’t be shy!
12. Serve and Enjoy:
Serve your warm chowder in bowls, garnished with fresh parsley or chives if you’d like. Enjoy every comforting bite!
This Easy Crockpot Chicken Corn Chowder is perfect for a hearty meal. Dig in and enjoy your cozy creation! 🥣
Frequently Asked Questions about Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to add an extra 30 minutes to the cooking time. If you’re using frozen chicken, there’s no need to thaw it first. The crockpot will cook it thoroughly!
Can I Make This Chowder Vegetarian?
Absolutely! Simply replace the chicken with your favorite plant-based protein, like chickpeas or tofu, and use vegetable broth instead of chicken broth for a delicious vegetarian version!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently in a pot on the stove or microwave, adding a bit of broth or cream if it thickens too much.
Can I Add Other Vegetables?
Definitely! Feel free to toss in other veggies like bell peppers, carrots, or even spinach for added nutrients and flavor. Just keep in mind that certain veggies might change the cooking time slightly.
