Crockpot Chicken Corn Chowder

If You Need Comfort in a Bowl, This Crockpot Chicken Corn Chowder’s the Ticket

Alright, let me just set the scene—I made this Crockpot Chicken Corn Chowder the first time during a cold snap when I’d forgotten how many daylight hours normal people get in the winter (seriously, why does the sun check out at 4pm?). I wanted a cozy dinner without standing over a stove for ages. And hey, it delivered—my whole crew went back for seconds, which, honestly, only happens when there’s zero green stuff involved. Not that I have anything against chard, it’s just…you know.

Why This Chowder Gets Made Again (and Again)

I trot out this recipe pretty much every time a friend says, “I’m cold and need comfort food,” or my schedule’s busting at the seams. My kids dive into it because, well, it has both chicken AND corn, two of their basic food groups. There was a string of Tuesdays last fall when I made it just because I couldn’t be bothered figuring out a new dinner plan. (Not lazy, just, strategic…right?)

The best bit? I used to dread chowder recipes that called for a million ingredients or, like, five different pots—no thanks, not on a school night.

Gathering Ingredients (But With Wiggle Room!)

• 2 large chicken breasts (or 4 thighs—actually, thighs have more flavor if you ask me)
• 3 cups chicken broth (I use the boxed kind—once used water + bouillon, didn’t taste half-bad either)
• 2 cans (15 oz) sweet corn, drained (frozen or fresh works if you find yourself out of canned—Nana swears by Green Giant, but I just grab whatever’s on sale)
• 1 can (15 oz) creamed corn (skipping it? Add a little cream or blend in some regular corn)
• 2 medium potatoes, diced (Yukon Gold stays creamy, but sometimes I just use up whatever spuds are in the basket)
• 1 small onion, chopped (yellow or white—red’s too strong, though I tried once…wouldn’t recommend)
• 2 cloves garlic, minced (let’s be honest, I use a healthy spoonful from the jar)
• 3 slices bacon, chopped (optional, but so good; turkey bacon if you wanna lighten it up a bit)
• 1 cup milk or half-and-half (I’ve used oat milk when a lactose-hater shows up, works fine)
• 1/2 cup shredded cheddar (or whatever cheese you have, just not blue cheese, trust me, learned the hard way)
• 1 tsp dried thyme (fresh is lovely if you have it, but don’t sweat it)
• Salt and pepper (I just taste as I go, so your mileage may vary)
• Chopped green onions or parsley for garnish (my kids pick these off, but I add them anyway)

How to Throw It All Together—Casual but Still Chowder

1. First thing, plop your chicken, onion, garlic, potatoes, corn (regular and creamed), broth, and thyme into your slow cooker. Give it a good stir, but there’s no need to be too meticulous. I often just sort of swirl it around with a ladle.
2. Cook on low for 7–8 hours or high for about 4 hours. Don’t panic if it looks a little murky at this stage; that weird beige is temporary, promise.
3. Meanwhile (if you’re up for it), cook the bacon in a skillet until it’s crispy. Try not to eat all of it before it makes it to the chowder; I say this from experience.
4. About 30 minutes before you’re ready to eat, fish out the chicken pieces. Shred them up with forks (or your fingers, if you’re impatient and don’t mind a burn, ha) and toss back into the slow cooker.
5. Stir in the milk (or half-and-half), cheese, and most of the bacon. The soup will turn creamy and dreamy at this point. Check seasoning—this is my tasting spot (spilled a bit on the counter last week—oops).
6. Ladle into bowls, garnish with green onions, parsley, and a few bacon bits if you managed to save any. Serve up!

A Few Notes from Many Attempts

• I’ve tried both shredding and dicing the chicken; honestly, it’s less hassle to just shred it after cooking—more tender, too.
• Don’t be tempted to skip the creamed corn, unless you’re blending in extra regular corn—that creamy texture is magic.
• If you’re on the hunt for slow cooker tips, I learned a lot form this handy guide by Simply Recipes.

Some Chowder Experiments and Mishaps

• Once I threw in jalapeños. The heat sneaked up, but I thought it made for a fun twist (my youngest, not so much).
• Tried subbing coconut milk instead of dairy—didn’t love it, but maybe you will if you’re feeling adventurous.
• Added frozen peas once; the color cheered me up, but the taste didn’t quite mesh (peas just aren’t team players in chowder, I guess).

What If I Don’t Have a Crockpot?

Honestly, you can totally do this on the stovetop in a big pot. Simmer low and slow, just keep the heat gentle so the dairy doesn’t split. I’ve seen friends use an Instant Pot too, with solid results (just cut the timing way down—20, 30 minutes on soup mode; you might have to look up the times though—I wing it but this recipe gave me a rough idea).

How Long Does It Keep? (Or Does It?)

Technically, you can keep leftovers in the fridge for 3 to 4 days, but honestly, in my house, it never lasts more than a day (midnight snackers, I see you). I think this chowder’s even better the next day—but you gotta save some for that to happen!

This Is How I Like to Serve It

Big bowls, lots of cracked black pepper on top, and sometimes (if I’m feeling fancy) a dollop of sour cream. My husband insists it’s best with a hunk of crusty bread—he calls it “dunk insurance”—but crackers work too. Oh, and if it’s movie night, we’ve eaten it straight from mugs while huddled under a quilt.

Hard-Won Pro Tips (from Many Oops Moments)

• Don’t try to speed up the process by cranking the heat—one time I tried shortcutting and the dairy curdled into sad little bits. Low and slow is the golden rule, mate.
• Sneak a taste before adding too much salt—boxed broth can be saltier than you think. (I’ve had a few “well, that’s bracing” reactions.)
• Actually, I find it works better if you let it sit for 10 minutes before serving, helps everything thicken up naturally.

Stuff People Have Actually Asked Me (for Real)

• Can I use leftover chicken? Totally, just shred it and add for the last 30 minutes. It’ll still soak up flavor, promise.
• What’s the best way to make it gluten-free? Easy—just double-check your broth and skip thickening with flour (not that you need to with the potatoes, in my experience).
• Can I freeze this? Sorta! It freezes okay (the texture gets a bit weird, but not terrible). Thaw gently and stir well—otherwise, it may look less appetizing but it’ll taste fine.
• Do you ever make it spicy? Occasionally I add a dash of smoked paprika or chipotle for warmth. Or hot sauce at the table, if I’m feeling bold. (Don’t tell my kids though—they’ll revolt!)

Oh, before I forget—one of my guilty pleasures is reading slow cooker recipes late at night…found a treasure trove on Skinnytaste if you’re ever in need of kitchen inspiration.

So anyway, give this a go next time you want dinner to practically make itself, or just need a little edible hug. If you come up with any wild modifications, you have to let me know—unless you add blue cheese, then don’t tell me. Happy eating!

★★★★★ 4.50 from 40 ratings

Crockpot Chicken Corn Chowder

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A creamy, comforting chowder made easily in the crockpot with tender chicken, sweet corn, and hearty potatoes. Perfect for a cozy dinner or family gathering.

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Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups frozen corn kernels
• 1 medium onion, diced
• 2 cups diced potatoes
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. 1
   Place the chicken breasts in the bottom of a 6-quart crockpot.
2. 2
   Add corn, diced onion, potatoes, minced garlic, thyme, salt, and black pepper on top of the chicken.
3. 3
   Pour the chicken broth over the ingredients, cover, and cook on low for 6 hours.
4. 4
   Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the crockpot.
5. 5
   In a small bowl, whisk the flour into the heavy cream until smooth. Stir the mixture into the chowder and cook for an additional 15 minutes until thickened.
6. 6
   Serve hot, garnished with fresh herbs or additional black pepper if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340 caloriescal

Protein: 21gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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