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.
Ingredients
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)
Instructions
Add chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Stir to combine.
Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and veggies are soft.
Remove chicken, shred with two forks, and return it to the crockpot.
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.
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