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​Crockpot Chicken Corn Chowder Recipe
Marigold Voss

​Crockpot Chicken Corn Chowder

A creamy and comforting crockpot chicken corn chowder made with tender chicken, sweet corn, and hearty potatoes. This slow-cooked soup is rich, flavorful, and perfect for an easy family meal.
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Prep Time 15 minutes
Slow Cooking Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Chicken breast boneless, skinless
  • 2 cups Corn kernels fresh, canned, or frozen
  • 2 cups Potatoes peeled and diced
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth low sodium
  • 1 cup Milk whole or low-fat
  • ½ cup Heavy cream for richness
  • 2 tbsp Butter unsalted
  • 1 tsp Salt adjust to taste
  • ½ tsp Black pepper freshly ground
  • 1 tsp Thyme dried or fresh
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Crockpot / Slow cooker
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle
  • 1 Measuring cups

Method
 

  1. Add chicken breast, corn, potatoes, onion, and garlic to the crockpot.
  2. Pour in chicken broth and season with salt, pepper, and thyme.
  3. Cover and cook on low for 6 hours or high for 3–4 hours.
  4. Remove cooked chicken, shred it using two forks.
  5. Return shredded chicken to the crockpot.
  6. Stir in milk, heavy cream, and butter.
  7. Cook for an additional 15–20 minutes until heated through.
  8. Adjust seasoning if needed.
  9. Garnish with fresh parsley before serving.

Video

Notes

  • For a thicker chowder, mash some of the potatoes before serving.
  • You can substitute cream with half-and-half for a lighter version.
  • Add bacon bits for extra flavor if desired.
  • Store leftovers in the fridge for up to 3 days.