Description
This creamy Crockpot Chicken Corn Chowder is cozy, hearty comfort food made easy. Tender chicken, sweet corn, and vegetables simmer all day in a rich, velvety broth—perfect for busy nights.
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 tablespoons all-purpose flour or cornstarch for gluten-free
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon 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.
Remove chicken, shred with two forks, then return to the crockpot.
In a small bowl, whisk heavy cream and flour until smooth. Stir into the chowder.
Cook on HIGH for 20–30 minutes until thickened. Serve warm and garnish if desired.
Notes
Chicken thighs add extra richness, but breasts work great too.
For a thicker chowder, mash some potatoes directly in the crockpot.
Swap flour for cornstarch to keep it gluten-free.
Leftovers thicken overnight and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg