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If you’ve ever wondered how to marry simplicity and flavor in one pot, you’re in for a treat. I’ve tested more than a handful of Chicken Crockpot Recipes (and trust me, I’ve had my fair share of watery soups). This Crockpot Chicken Corn Chowder hits the sweet spot: hearty, rich, and barely an ounce of effort. Perfect for those hectic weekdays or lazy weekends when you crave comfort without slaving away in the kitchen. And hey, if you’re exploring Crockpot Recipes For Dinner or hunting for Chicken Breast Dinner Ideas, this chowder is your new best friend.
Imagine tossing in shredded chicken, sweet corn, and creamy broth—no endless stirring, just a set-it-and-forget-it vibe. FYI, this recipe also doubles as one of my favorite Dump And Go Crockpot Dinners. Ever wondered why crockpots feel like magic? They turn humble ingredients into soul-warming meals while you binge-watch your favorite show. East meets cozy, right? And if you’re in the mood for Crockpot Chicken Meals that feel gourmet without the fuss, this crowd-pleaser delivers every single time.
Ingredients
- 2 lbs cooked chicken breast, shredded (use Chicken Breast Crockpot or poach then shred)
- 4 cups low-sodium chicken broth
- 2 cups whole milk or heavy cream
- 3 cups frozen or fresh corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced into ½-inch cubes
- 1 cup diced carrots
- 2 stalks celery, sliced
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Optional garnish: chopped parsley, crispy bacon bits
Instructions
- Prep the Base: In your crockpot, combine chicken broth, diced potatoes, carrots, celery, onion, garlic, thyme, and paprika. Season with a pinch of salt and pepper.
- Cook Low and Slow: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours). The veggies should be tender and aromatic.
- Shred the Chicken: If you haven’t already, shred your cooked chicken breast. I love using rotisserie chicken for a shortcut—simple and delicious!
- Make It Creamy: In a small saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for 1 minute, then slowly whisk in milk or cream until smooth. This step ensures a rich, velvety chowder.
- Combine and Thicken: Pour the creamy mixture into the crockpot. Add shredded chicken and corn kernels. Stir gently to combine.
- Final Simmer: Cover and cook on LOW for another 30 minutes, or until chowder thickens slightly. Taste and adjust salt and pepper.
- Serve Hot: Ladle into bowls, garnish with parsley or bacon bits if you’re feeling fancy, and dig in!
Variations
Feeling adventurous? Here are a few ways to mix things up:
- Spicy Southwest Twist: Swap paprika for chili powder, add a diced poblano pepper, and top with sliced avocado.
- Italian Flair: Stir in ½ cup grated Parmesan, a pinch of red pepper flakes, and finish with fresh basil.
- Healthy Swap: Use Greek yogurt instead of cream, skip the butter, and add extra veggies like zucchini or spinach for a nutrient boost.
Serving & Tips
Serve this chowder with a side of crusty bread or garlic toast for dunking—because who doesn’t love a little carb therapy? If you plan to store leftovers (which you definitely will), let the chowder cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in meal-sized portions; thaw in the fridge overnight and reheat gently on the stove.
Pro Tip: If your chowder seems too thick after refrigeration, stir in a splash of chicken broth or milk while reheating. Cozy season calls for soups and stews, and this chowder nails that warm, comforting vibe every time.
Final Thoughts
I can’t remember the last time I despised crockpot cooking—this recipe changed my game. From Crock Pot Chicken Breast Recipes to hearty chowders, slow cookers make life easier. Every spoonful of this chowder reminds me of family dinners and winter nights curled up by the fire. Give it a go, and I promise you’ll be a convert. Enjoy, my friend—and may your kitchen always smell like Chicken Corn Chowder magic! 🙂
Crockpot Chicken Corn Chowder
Ingredients
Equipment
Method
- In your crockpot, combine chicken broth, diced potatoes, carrots, celery, onion, garlic, thyme, and paprika. Season with a pinch of salt and pepper.
- Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours), until the vegetables are tender and aromatic.
- If you haven’t already, shred your cooked chicken breast (rotisserie chicken works well for a shortcut).
- In a small saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for about 1 minute, then slowly whisk in the milk or cream until smooth.
- Pour the creamy mixture into the crockpot. Add the shredded chicken and corn kernels. Stir gently to combine.
- Cover and cook on LOW for another 30 minutes, or until chowder thickens slightly. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with parsley or bacon bits (if using). Serve hot with crusty bread or garlic toast on the side.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I use frozen chicken for this recipe?
You can, but I recommend cooking then shredding frozen chicken separately. Thawing ensures even cooking and better texture.
Is there a dairy-free option?
Absolutely! Swap milk/cream for unsweetened almond or coconut milk and use a dairy-free butter alternative for the roux.
How do I make this chowder thicker?
Either extend the final simmer to reduce more liquid or whisk an extra tablespoon of flour into the roux before adding the cream.
Can I prepare this in an Instant Pot?
Yes! Sauté veggies on “Sauté” mode, deglaze, add broth, potatoes, and spices. Cook on Manual HIGH for 10 minutes, then quick release. Finish with cream, chicken, and corn on “Keep Warm” for 10 minutes.
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