This Crockpot Chicken Corn Chowder is a creamy and comforting soup packed with tender chicken, sweet corn, and plenty of hearty veggies. It’s the kind of dish that fills your kitchen with a warm, homey smell and makes you excited to dig in. The crockpot does all the hard work, slowly blending the flavors till everything is just right and melt-in-your-mouth delicious.
I love how easy this recipe is to throw together—just toss everything into the slow cooker and let it work its magic while you go about your day. It’s my go-to when I want something cozy without standing over the stove for hours. A little tip I’ve learned is to add some crispy bacon bits or fresh herbs on top before serving for an extra flavor boost.
When I serve this chowder, I like to pair it with warm crusty bread or a simple green salad for a balanced meal. It’s perfect for chilly nights when you want something soothing and satisfying. Honestly, every time I make it, people ask for seconds, and that’s always a good sign in my book!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for their tenderness. If you prefer a richer flavor, try thighs instead—they stay juicy and add depth.
Potatoes: Yukon Gold or Russet potatoes work best for texture. Yukon Gold holds together nicely, while Russets become a bit fluffier and help thicken the chowder.
Corn: Frozen corn is super convenient and keeps well year-round. Fresh corn is excellent in season but make sure to cut the kernels off carefully.
Heavy cream or half-and-half: Heavy cream makes the chowder silky and thick, but half-and-half is a lighter option that still gives creaminess.
Bacon: Adds a smoky crunch. For a vegetarian swap, skip the bacon or use smoked paprika for that smoky flavor.
How Do I Make Sure the Chowder Thickens Perfectly in the Crockpot?
Slow cookers don’t always thicken soups as much as stovetop cooking. To get that nice creamy texture:
- Make a roux by melting butter and cooking flour until bubbly. This cooks out the raw flour taste.
- Whisk in cream gradually so it thickens without lumps.
- Stir the cream and cheese mixture into the crockpot near the end, then cook uncovered on low to reduce some liquid.
- If the chowder is still thin after cooking, mix a small amount of flour with cold water to make a slurry, then stir it in and cook for a few more minutes.
Taking these steps helps get a chowder that’s rich, creamy, and thick enough to be satisfying but not too heavy.
Equipment You’ll Need
- Crockpot (slow cooker) – I love it because it cooks everything slowly and makes the chowder super easy.
- Sharp knife and cutting board – for dicing potatoes, onion, and bacon.
- Measuring cups and spoons – to keep everything accurate and tidy.
- Small saucepan – perfect for making the roux and whisking in the cream.
- Wooden spoon or whisk – helps stir the ingredients smoothly and prevent lumps.
- Forks – for shredding the cooked chicken easily.
- Serving bowls and spoons – for a cozy meal presentation.
Flavor Variations & Add-Ins
- Cheddar cheese: Stir in a cup of shredded cheese at the end for extra creaminess and flavor.
- Spicy kick: Add diced jalapeños or red pepper flakes if you like some heat.
- Vegetable boost: Mix in chopped bell peppers, celery, or peas for more texture and nutrients.
- Herbs: Finish with fresh cilantro or chives instead of parsley for a different fresh flavor.
Crockpot Chicken Corn Chowder Recipe
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 4 cups frozen or fresh corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (optional for extra creaminess)
- 1 cup heavy cream or half-and-half
- 4 strips cooked bacon, chopped (plus more for garnish)
- 1 tsp dried thyme
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Time Needed
This chowder takes about 10 minutes to prep, then it cooks in the crockpot for 6-7 hours on low or 3-4 hours on high. Add a little extra time (about 20 minutes) at the end to thicken and combine all flavors deeply.
Step-by-Step Instructions:
1. Add Ingredients to Your Crockpot
Put the chicken breasts, diced potatoes, corn, onion, garlic, thyme, oregano, salt, and pepper into the crockpot. Pour in the chicken broth so everything is covered.
2. Cook the Chowder
Cover and cook on low for 6 to 7 hours – or on high for 3 to 4 hours. You want the chicken fully cooked and the potatoes nice and tender.
3. Shred the Chicken
Take out the chicken breasts and shred them using two forks. Then put the shredded chicken back into the crockpot.
4. Make the Creamy Roux
In a small pan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes while stirring, until it’s a smooth paste. Slowly whisk in the heavy cream until it thickens a little.
5. Finish the Chowder
Pour the creamy roux into the crockpot. Add the cheddar cheese if you’re using it, and stir everything together. Toss in the chopped bacon, then cover and cook on low for another 15 to 20 minutes to thicken and heat through.
6. Taste and Serve
Check the flavor and add more salt or pepper if you like. Ladle the chowder into bowls, then top with extra bacon pieces and fresh parsley. Serve warm with crusty bread or a green salad for a simple, cozy meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding to the crockpot to ensure even cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Substitute the Heavy Cream with Something Lighter?
Absolutely! Half-and-half or whole milk works as a lighter alternative, though the chowder will be less rich. For a dairy-free option, try coconut milk or a creamy plant-based milk, but the flavor will be slightly different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
Can I Prepare This Chowder Ahead of Time?
Yes! You can prep all ingredients the day before and keep them in the fridge. If cooking in advance, the chowder actually tastes even better the next day after the flavors meld. Just reheat gently before serving.
