Creamy, comforting crockpot chicken corn chowder loaded with sweet corn, juicy chicken, and veggies. Perfect for cozy nights or meal prep.

Scale

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

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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.

Add dairy only at the end to avoid curdling.

Store refrigerated for 4 days or freeze without dairy.

Garnish with parsley, bacon, or cheddar.