This Easy Crockpot Chicken Corn Chowder is a warm hug in a bowl! With tender chicken, sweet corn, and creamy goodness, it’s perfect for cozy dinners.
I love how I can just toss all the ingredients in the crockpot and let it do its magic. And trust me, your kitchen will smell amazing while it cooks! 🌽🍲
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this chowder lean and easy. You could use thighs for more flavor or even leftover cooked chicken for quick prep. Just add it in closer to the end of cooking.
Corn: Frozen corn is perfect here because it saves time and provides sweetness. If you have fresh corn, feel free to use that instead! Just cut the kernels off the cob and add them in.
Potatoes: I like using regular potatoes for a hearty texture. But if you want a quicker option, you could use canned potatoes—just drain and add them in later to avoid mushiness.
Cream: Heavy cream adds richness, but half-and-half works just as well for a lighter version. You could also use coconut milk for a dairy-free alternative.
Cheese: Shredded cheddar adds a lovely cheesy flavor. If you’re looking for lighter options, you could skip the cheese or use a lower-fat version.
How Do I Get the Perfect Creamy Texture in My Chowder?
A thick, creamy texture is key to a great chowder. Here’s how to achieve that:
- Create a roux by cooking flour in melted butter for a couple of minutes; this helps thicken the chowder.
- Gradually whisk in the heavy cream until it’s smooth. This method prevents lumps!
- Mix the roux back into the chowder at the end of cooking to give it that creamy feel you’re looking for.
And don’t forget to stir well after adding the cream mixture to ensure everything is combined smoothly!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
For Creaminess:
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese (optional)
Seasoning:
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For Thickening:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Chicken Corn Chowder takes about 15-20 minutes to prepare and then you’ll let your crockpot work its magic for 6-7 hours on low or 3-4 hours on high. Perfect for setting it and forgetting it!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the chicken breasts at the bottom of your crockpot. Next, layer on your diced potatoes, frozen corn, diced onion, and minced garlic. This simple layering helps build the flavors!
2. Add the Chicken Broth and Spices:
Pour the chicken broth over everything in the crockpot. Sprinkle the dried thyme, smoked paprika, salt, and pepper evenly over the top. Don’t worry about stirring just yet; the slow cooking will blend the flavors beautifully.
3. Let It Cook:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the potatoes are tender.
4. Shred the Chicken:
Once cooking time is up, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot to mingle with the other ingredients.
5. Make It Creamy:
In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. This will help thicken your chowder. Gradually whisk in the heavy cream until the mixture is smooth and slightly thickened.
6. Combine Everything:
Pour the creamy roux mixture back into the crockpot and stir well to combine. If you’re using cheddar cheese, add it now and stir until it’s melted and mixed in.
7. Final Seasoning:
Give your chowder a taste! Adjust the salt and pepper to your liking for that perfect flavor.
8. Serve and Enjoy:
Serve the chowder hot, garnished with fresh parsley on top. This savory, hearty meal pairs wonderfully with crusty bread or crunchy crackers. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken in this recipe! Just be sure to increase the cooking time slightly, allowing the chicken to reach the proper internal temperature of 165°F. Thawing isn’t necessary, but it may take an extra hour on low.
Can I Make This Chowder Dairy-Free?
Absolutely! To make it dairy-free, substitute the heavy cream with canned coconut milk or a non-dairy cream alternative. You can also skip the cheese or use a dairy-free cheese if desired.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave, adding a splash of chicken broth or cream if it thickens up too much.
Can I Add Other Vegetables?
Yes! Feel free to add other veggies like carrots, bell peppers, or celery for added flavor and nutrition. Just chop them into small pieces and layer them with the other ingredients. Adjust the cooking time if needed based on the vegetables used!
