This Easy Crockpot Chicken Corn Chowder is a warm hug in a bowl! With tender chicken, sweet corn, and creamy goodness, it’s perfect for chilly days. Just set it and forget it!
I love how effortless this recipe is. Throw everything in the slow cooker and go about your day! It’s so good, even my pickiest eaters come back for seconds. 😊
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for tenderness. If you prefer dark meat, chicken thighs work well too. If you’re short on time, rotisserie chicken is a great shortcut – just add it in shredded at the end!
Chicken Broth: Store-bought broth saves time, but homemade is always best if you have it! You can use vegetable broth for a lighter option, especially for a vegetarian version without the chicken.
Corn: Frozen corn is convenient, but fresh corn on the cob can be used during summer. Just cut the kernels off and add them in. Canned corn works too, but remember to drain it well.
Potato: I use regular white potatoes, but sweet potatoes add a nice sweetness and extra nutrition. If you want to skip the potatoes, you could use canned potatoes or even cauliflower for a lower-carb option.
Cream: Heavy cream makes this chowder rich, but feel free to use half-and-half or even evaporated milk for a lighter touch. For a dairy-free version, try coconut milk or almond milk, but note it may alter the flavor slightly.
What’s the Key to Perfect Shredded Chicken?
Shredding chicken after cooking ensures it absorbs all the chowder’s flavors. Here’s how to do it perfectly:
- After cooking, remove the chicken breasts and place them on a cutting board.
- Use two forks to pull the meat apart gently—this is easier when the chicken is hot!
- Return the shredded chicken to the chowder for quick incorporation.
How Do I Thicken My Chowder?
If you want a thicker chowder, here’s a simple method:
- Whisk flour into the heavy cream in a separate bowl until smooth to avoid lumps.
- Add the mixture back to the crockpot along with butter.
- Let it cook on high for an additional 15-30 minutes to thicken up.
This helps create that creamy texture we love in chowders!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 3 cups frozen corn kernels
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Creaminess:
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This delicious chowder will take about 15 minutes to prepare, with a cook time of 6-7 hours on low or 3-4 hours on high in the crockpot. After preparation, just let it simmer until it’s ready to serve—a perfect recipe for busy days!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will keep them moist while they cook!
2. Adding the Veggies:
Next, pile on the diced onion, carrots, celery, garlic, potato, and frozen corn. It’s a colorful mix that adds flavor and nutrition!
3. Season It Up:
Pour the chicken broth over the veggies and chicken. Then, sprinkle thyme, smoked paprika, salt, and black pepper on top. Give it a gentle stir with a spoon to combine everything.
4. Cook It Low and Slow:
Cover your crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and the vegetables cooked through—super easy!
5. Shredding the Chicken:
Once it’s cooked, remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. It’s best to shred the chicken while it’s warm for easier handling.
6. Mixing in the Cream:
In a small bowl, whisk the flour into the heavy cream until smooth. This step helps avoid lumps in your chowder! Then, stir this mixture along with the butter back into the crockpot with the vegetables.
7. Finish Cooking:
Set your crockpot to high for another 15-30 minutes. This will help thicken the chowder and ensure everything is heated through.
8. Final Touch:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right!
9. Serve and Enjoy:
Serve the chowder hot in bowls, garnished with fresh parsley or chives for a pop of color and flavor. Enjoy your comforting, creamy chowder—perfect for cozy evenings!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken breasts! Just make sure they are not stuck together and that they fit in your crockpot. You may need to increase the cooking time by about 1-2 hours on low.
Can I Replace the Heavy Cream?
Absolutely! You can use half-and-half for a lighter option or even evaporated milk. For a dairy-free alternative, try using coconut milk, but keep in mind it will give a slightly different flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Recipe Vegetarian?
Yes! Swap out the chicken for a mix of your favorite vegetables or use canned beans for protein. Replace the chicken broth with vegetable broth, and you’ll have a delicious vegetarian chowder!
