What if your slow cooker could deliver the same soul-soothing satisfaction as grandma’s corn chowder but with half the effort? This crockpot chicken corn chowder proves it can. Rich, creamy, and layered with sweet corn, savory chicken, and aromatic veggies, this one-pot wonder brings the comfort of a hearty soup straight to your bowl with almost zero active cooking time. Whether you’re meal prepping for the week or just need a cozy dinner on a chilly night, this chowder checks all the boxes for convenience, flavor, and nutrition.
Ingredients
- 2–3 boneless, skinless chicken breasts
- 3 cups corn (frozen or canned, drained)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk (or half-and-half for creamier texture)
- 1/2 cup shredded cheddar cheese (optional)
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- 2 tablespoons chopped parsley (for garnish)
- Optional: crumbled bacon, sour cream, or extra cheese for topping
Step-by-Step Instructions
Step 1: Load the Crockpot
- Add chicken breasts to the bottom of the Crockpot.
- Top with corn, carrots, celery, onion, and minced garlic.
- Sprinkle smoked paprika, salt, and pepper evenly across the vegetables.
- Pour in the chicken broth and give everything a gentle stir.
Step 2: Slow Cook to Perfection
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Once chicken is tender, shred it directly in the pot using two forks.
Step 3: Add Creamy Finish
- Stir in the milk (or half-and-half) and cheddar cheese, if using.
- Let cook for another 10–15 minutes until the cheese melts and the chowder thickens slightly.
- Taste and adjust seasoning if needed.
Variations
- Spicy Southwest: Add a diced jalapeño and a teaspoon of cumin for Tex-Mex flair.
- Dairy-Free: Use full-fat coconut milk and omit cheese for a creamy, dairy-free option.
- Thicker Texture: Blend 1–2 cups of the chowder and stir it back into the pot.
- Loaded Chowder: Stir in chopped potatoes and top with crispy bacon for a baked potato-style twist.
Cooking Note
- Frozen corn works beautifully and adds a nice pop of sweetness.
- Don’t skip the smoked paprika—it adds a rich, smoky depth that transforms the soup.
- Use half-and-half for a truly luxurious texture without needing heavy cream.
Serving Suggestions
This crockpot chicken corn chowder pairs perfectly with a warm crusty bread, garlic toast, or even a baked potato. For a lighter option, serve with a simple green salad dressed in lemon vinaigrette. Garnish with chopped parsley, crumbled bacon, a dollop of sour cream, or extra cheddar to elevate presentation and flavor.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just omit the dairy before freezing and add it when reheating. Reheat gently on the stovetop over low heat to prevent curdling. Portion leftovers into individual containers for easy grab-and-go lunches.
Timing
Prep Time: 10 minutes
Cooking Time: 6 hours on low / 3.5 hours on high
Total Time: 6 hours, 10 minutes (including prep)
Yield: Serves 6
Nutritional Information (Per Serving)
Calories: 310
Protein: 29g
Sodium: 620mg
Healthier Alternatives for the Recipe
Swap half-and-half with low-fat milk or unsweetened almond milk for fewer calories. For added fiber, throw in a handful of white beans. Reduce sodium by using a low-sodium chicken broth and unsalted corn. Skip the cheese or use a reduced-fat version to keep the dish lighter without compromising taste.
Common Mistakes to Avoid
- Adding Milk Too Early: Dairy should be added at the end to prevent curdling.
- Overcooking the Chicken: Use a thermometer or test early to ensure it remains juicy.
- Skipping the Shred: Shredding the chicken evenly distributes flavor and texture.
- Underseasoning: Always taste before serving—corn can mellow the seasoning.
Conclusion
If you’re looking for a set-it-and-forget-it recipe that warms you from the inside out, this crockpot chicken corn chowder is your new go-to. It combines simple pantry ingredients into something truly satisfying. Creamy, hearty, and endlessly customizable, it’s a feel-good meal the whole family will request again and again. Try it, make it your own, and don’t forget to leave a comment sharing how it turned out!
Frequently Asked Questions (FAQs)
Q1: Can I make this recipe with rotisserie chicken?
A: Yes, just add the shredded rotisserie chicken in the last 30 minutes of cooking.
Q2: Can I make it vegetarian?
A: Absolutely! Use veggie broth and swap chicken with diced potatoes or white beans.
Q3: Will it thicken as it cools?
A: Yes, the chowder will naturally thicken after cooling, especially with dairy included.
Q4: Is this soup freezer-friendly?
A: Yes, but freeze it before adding milk. Add dairy after reheating for best texture.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 310 |
| Protein | 29g |
| Fat | 9g |
| Saturated Fat | 3g |
| Unsaturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 70mg |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 620mg |
Crockpot chicken corn chowder
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Creamy, comforting crockpot chicken corn chowder loaded with sweet corn, juicy chicken, and veggies. Perfect for cozy nights or meal prep.
Ingredients
2–3 boneless, skinless chicken breasts
3 cups corn (frozen or canned, drained)
1 cup diced carrots
1 cup diced celery
1 small onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup milk (or half-and-half for creamier texture)
1/2 cup shredded cheddar cheese (optional)
1 teaspoon smoked paprika
Salt & pepper to taste
2 tablespoons chopped parsley (for garnish)
Optional: crumbled bacon, sour cream, or extra cheese for topping
Instructions
1. Add chicken to Crockpot.
2. Top with corn, carrots, celery, onion, and garlic.
3. Add smoked paprika, salt, pepper, and chicken broth.
4. Cook on low for 6–7 hours or high for 3–4 hours.
5. Shred chicken in the pot with forks.
6. Stir in milk and cheese (if using).
7. Cook 10–15 minutes more until creamy.
8. Adjust seasoning and serve.
Notes
Add dairy only at the end to avoid curdling.
Store refrigerated for 4 days or freeze without dairy.
Garnish with parsley, bacon, or cheddar.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg