Crockpot Chicken Corn Chowder

Ever have one of those days where the idea of making dinner feels about as doable as running a marathon in heels? Same here. That’s exactly why Crockpot Chicken Corn Chowder has become my secret weapon on busy weeknights—or honestly, any night I’m craving comfort in a bowl.

It’s creamy, savory, and packed with tender chicken and sweet pops of corn. Plus, your slow cooker does most of the work, so you can go about your day (or maybe sneak in an episode of your favorite show) while dinner practically cooks itself. Whether you’re juggling work, kids, or just life, this chowder is the perfect cozy solution. Let’s make magic happen!

Why You’ll Love This Crockpot Chicken Corn Chowder

• Set It and Forget It: Toss everything into the crockpot and let it work its magic.
• Creamy Comfort: Rich heavy cream and sweet corn make every spoonful dreamy.
• Family-Friendly: Even picky eaters can’t resist this savory, slightly sweet combo.
• Versatile: Perfect for meal prepping, potlucks, or curling up with a bowl on the couch.

Ingredients for Crockpot Chicken Corn Chowder

Here’s everything you’ll need to whip up this comforting dish:

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• ½ cup diced onion
• 2 garlic cloves, minced
• 1 cup heavy cream
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (optional, for garnish)

How to Make Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder comes together in just five simple steps—and your slow cooker does the heavy lifting.

1. Layer the Ingredients

Add your chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Give it a gentle stir so everything’s nicely combined.

2. Cook the Chowder

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the veggies are soft enough to melt in your mouth.

3. Shred the Chicken

Using tongs, remove the chicken and place it on a cutting board. Shred it with two forks, then return it to the crockpot. It’s at this point your kitchen starts smelling like a hug. Seriously.

4. Thicken the Chowder

In a small bowl, whisk together the heavy cream and flour until smooth. Pour this mixture into the crockpot, give it a good stir, and cook on high for an additional 20–30 minutes until the chowder thickens into creamy perfection.

5. Serve and Enjoy

Ladle your chowder into bowls, sprinkle with fresh parsley if you’re feeling fancy, and serve warm. Grab a slice of crusty bread for dipping—trust me on this one!

Aneta’s Cooking Tips for Crockpot Chicken Corn Chowder

• Chicken Choices: Thighs give a richer flavor, while breasts keep things lighter. Go with your mood!
• Thicker or Thinner? For a thicker chowder, mash some potatoes right in the pot. Want it thinner? Add a splash more broth.
• Corn Swap: Fresh corn tastes amazing in summer, but frozen or canned works beautifully year-round.
• Flavor Boost: A dash of hot sauce or a sprinkle of cheddar on top takes this chowder to next-level cozy.
• Make it Ahead: This chowder stores well for up to 3 days in the fridge. Reheat gently on the stove or microwave.

A Little Story From My Kitchen

I first made this Crockpot Chicken Corn Chowder on a snowy day when my kids were home from school, bouncing off the walls like caffeinated squirrels. I tossed everything into the slow cooker out of pure desperation. Hours later, the house smelled incredible—and the kids actually sat still to eat it. That’s when I knew this recipe was a keeper. Now, it’s my go-to when life’s chaos needs a little calming.

FAQs About Crockpot Chicken Corn Chowder

Let’s Bring Comfort to Your Table

If you’re looking for a meal that tastes like a warm hug and requires almost zero effort, Crockpot Chicken Corn Chowder is calling your name. It’s the perfect way to feed your family, soothe your soul, and make your kitchen smell absolutely heavenly—even on the busiest days. So, grab your crockpot and let’s get cooking—your tastebuds (and sanity) will thank you!

Explore More Cozy Chicken Recipes

If you loved diving into the creamy goodness of Crockpot Chicken Corn Chowder, you might also enjoy exploring these delicious chicken creations from my kitchen:

• For another creamy slow-cooked delight perfect for busy nights, check out my Crockpot Creamy Garlic Parmesan Chicken. It’s rich, comforting, and just as easy as chowder!
• Keep the cozy vibes going with my Chicken and Dumplings, a hearty classic that feels like a warm hug on chilly evenings.
• Craving something with a touch of Italian flair? Don’t miss my Creamy Tuscan Chicken, which pairs beautifully with pasta or a slice of crusty bread.
• And for a fun, cheesy twist on a chicken casserole, give my Loaded Potato Ranch Chicken Casserole a try—it’s a guaranteed family favorite!

There’s a whole world of chicken magic waiting to be discovered, so keep exploring and let your tastebuds lead the way!

Crockpot Chicken Corn Chowder

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• Author: Aneta
• Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Yield: 6 servings 1x

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Description

Crockpot Chicken Corn Chowder is creamy, comforting, and so easy to make! Packed with tender shredded chicken, sweet corn, and savory veggies, it’s the perfect cozy meal for busy weeknights or laid-back weekends.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 6 cups chicken broth

• 2 cups corn kernels (fresh, frozen, or canned)

• 1 cup diced potatoes

• 1 cup diced carrots

• 1 cup diced celery

• ½ cup diced onion

• 2 garlic cloves, minced

• 1 cup heavy cream

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup chopped fresh parsley (optional, for garnish)

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Instructions

1. Add chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Stir to combine.

2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and veggies are soft.

3. Remove chicken, shred with two forks, and return it to the crockpot.

4. In a small bowl, whisk together heavy cream and flour until smooth. Stir this mixture into the soup and cook on high for an additional 20–30 minutes until the chowder thickens.

5. Ladle chowder into bowls, garnish with parsley if desired, and serve warm with crusty bread.

Notes

Swap chicken thighs for richer flavor.
For gluten-free, use cornstarch instead of flour.
Add a sprinkle of cheddar or hot sauce for an extra kick.
Stores well in the fridge for 3 days—reheat gently and add broth if needed.

• Prep Time: 15 mins
• Cook Time: 7 hours (low) or 4 hours (high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 5 g
• Sodium: 900 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Protein: 31 g
• Cholesterol: 115 mg