If you’re craving a cozy, hearty meal that warms you from the inside out, this Crockpot Chicken Corn Chowder Recipe is an absolute game-changer. Imagine tender chicken breasts slow-cooked to perfection alongside sweet corn, creamy potatoes, and the savory goodness of garlic and onions—all mingling in a luscious, velvety broth. It’s comfort food made incredibly easy, with humble ingredients coming together into a rich, satisfying chowder that will quickly become your go-to for chilly evenings or anytime you want a fuss-free yet impressive meal.
Ingredients You’ll Need
Gathering the right ingredients for this Crockpot Chicken Corn Chowder Recipe couldn’t be simpler. Each ingredient plays a crucial role, from delivering bold flavors to providing creamy texture and vibrant color, making this dish a true crowd-pleaser with minimal effort.
- Boneless, skinless chicken breasts: These provide lean protein that becomes tender and juicy after slow cooking.
- Fresh or frozen corn: Adds a natural sweetness and a wonderful pop of color and bite.
- Yukon Gold potatoes: Their creamy, buttery texture thickens the chowder and makes it hearty.
- Onion: Finely chopped, it imparts a subtle sweetness and aromatic depth.
- Garlic cloves: Minced for that pungent, savory kick that rounds out the flavors.
- Low-sodium chicken broth: The flavorful liquid base that keeps the dish light but packed with taste.
- Heavy cream or whole milk: Adds a luscious creaminess that makes the chowder rich and velvety.
- Salt and pepper: Essential seasonings to bring all the elements together perfectly.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prepare Your Ingredients
Start by dicing the Yukon Gold potatoes into bite-sized pieces, finely chopping the onion, and mincing the garlic cloves. These prep steps set the stage for even cooking and ensure each bite bursts with flavor.
Step 2: Layer Your Crockpot
Place the diced chicken breasts at the bottom of your crockpot. Layer on the potatoes, then the chopped onion, followed by fresh or frozen corn, and finally the minced garlic. This layering helps the flavors meld beautifully during the slow cooking process.
Step 3: Add Liquids and Creaminess
Pour in the low-sodium chicken broth until it just covers the ingredients inside the crockpot. Then stir in the heavy cream or whole milk, which will infuse the chowder with that signature creamy texture you’re after.
Step 4: Season and Stir
Season the mixture with salt and pepper to your liking. Once everything is in, give it a gentle stir to distribute the seasonings and cream evenly without disturbing the ingredient layers too much.
Step 5: Cook Low and Slow
Cover your crockpot and set it on low for 6 to 8 hours—perfect for a day when you want dinner ready when you walk in the door—or on high for 3 to 4 hours if you’re short on time. The chicken will become tender, and the flavors will deepen wonderfully.
Step 6: Shred and Serve
Once cooking is complete, shred the chicken directly in the crockpot using two forks. Stir the chowder well to combine all ingredients and creamy juices perfectly, then serve it hot and enjoy that comforting goodness!
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
Fresh garnishes elevate this chowder from delicious to unforgettable. Try sprinkling chopped fresh parsley or chives for a burst of color and fresh flavor. A dollop of sour cream or shredded cheddar cheese also adds richness and makes each bowl extra indulgent.
Side Dishes
This Crockpot Chicken Corn Chowder Recipe pairs beautifully with crusty bread or warm dinner rolls for dipping. A simple green salad or roasted seasonal vegetables make fantastic, light accompaniments that balance out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls, which soak up all that creamy broth. Alternatively, ladle it over a bed of fluffy rice or alongside cornbread for a Southern-inspired feast that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Place any leftover chowder in an airtight container and refrigerate. It will keep well for up to 3 days, making it a perfect next-day lunch or quick dinner option without sacrificing flavor or texture.
Freezing
This Crockpot Chicken Corn Chowder Recipe freezes nicely if you want to prepare in advance. Store in freezer-safe containers or heavy-duty zip-top bags for up to 2 months. Just be sure to cool it completely before freezing to maintain the best quality.
Reheating
Thaw frozen chowder overnight in the fridge when possible. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of cream or milk if it’s too thick to return it to that perfect chowder consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra moisture and rich flavor. Just adjust the cooking time slightly if needed to ensure they become tender.
Is it okay to use frozen corn or should I use fresh?
Both frozen and fresh corn work wonderfully. Frozen corn adds convenience and sweetness year-round, while fresh corn offers a slightly sweeter, more vibrant flavor when in season.
Can I make this chowder dairy-free?
Yes, swap the heavy cream for coconut milk or a dairy-free cream alternative. The chowder will still be creamy and delicious with a subtly different but tasty twist.
What can I do if my chowder is too thick?
Simply stir in a little extra chicken broth, milk, or water to reach your desired consistency. Reheat gently afterward to incorporate the liquids smoothly.
Is it possible to add other vegetables?
Definitely! Consider adding diced carrots, celery, or bell peppers for extra flavor and nutrition. Just chop them similarly to the potatoes for even cooking.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe truly embodies the meaning of comfort food with effortless preparation and heartwarming flavors. Whether you’re feeding a family or looking for cozy leftovers, it’s a dependable, delicious choice that brings everyone to the table with smiles. Give it a try soon—you’ll wonder how you ever lived without it in your recipe rotation!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and creamy Crockpot Chicken Corn Chowder made with tender chicken breasts, fresh corn, diced potatoes, and aromatic onions and garlic, simmered slowly in a rich broth with cream for a hearty meal perfect for any day.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold potatoes (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
Liquids and Seasoning
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the Yukon Gold potatoes into small cubes, finely chop the medium onion, and mince the garlic cloves to ensure even cooking and flavor distribution throughout the chowder.
- Layer Ingredients in Crockpot: Place the diced chicken breasts at the bottom of the crockpot, then add the diced potatoes, chopped onion, corn, and minced garlic evenly on top of the chicken to build flavor layers.
- Add Liquids: Pour in the low-sodium chicken broth until all ingredients are submerged, then gently stir in the heavy cream or whole milk to give the chowder its creamy texture and richness.
- Season: Add salt and pepper according to your taste preferences, mixing gently to distribute the seasoning evenly without breaking up the ingredients.
- Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked, and the potatoes are soft, allowing flavors to meld beautifully.
- Finish and Serve: Use forks to shred the chicken directly in the crockpot, then stir everything well to combine. Serve the chowder hot for a warm and satisfying meal.
Notes
- You can substitute heavy cream with whole milk for a lighter chowder, though it will be less rich.
- For added flavor, consider adding herbs like thyme or parsley before cooking.
- If using frozen corn, no need to thaw before adding to the crockpot.
- Use low-sodium chicken broth to control salt levels and keep the dish healthy.
- Shredding the chicken in the pot before serving helps distribute the meat throughout the chowder evenly.
