Crockpot Chicken Corn Chowder (Print Version)
Crockpot Chicken Corn Chowder is a creamy, comforting meal perfect for busy weeknights. This easy slow cooker recipe combines tender chicken, sweet corn, and potatoes for a hearty family dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
4 cups chicken broth
03 -
1 1/2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
→ Garden Freshness & Creamy Comfort
04 -
2 cups frozen sweet corn kernels
05 -
1 medium red bell pepper, cored, seeded, and diced
06 -
1 medium yellow onion, diced
07 -
3 cloves garlic, minced
08 -
8 oz full-fat cream cheese, softened
09 -
1 cup whole milk
→ Flavorful Seasonings
10 -
1 tsp dried thyme
11 -
1 tsp smoked paprika
12 -
1/2 tsp freshly ground black pepper
13 -
1 tsp kosher salt
14 -
1 bay leaf
→ Finishing Touches
15 -
1/4 cup fresh flat-leaf parsley, chopped, for garnish
16 -
1/2 cup sharp cheddar cheese, shredded, for garnish
# Instructions:
01 -
Peel and dice 1 1/2 lbs Yukon Gold potatoes into 1/2-inch pieces. Core, seed, and dice 1 medium red bell pepper and 1 medium yellow onion. Mince 3 cloves garlic. This careful prep ensures a smooth start for your Easy Crockpot Chicken Corn Chowder.
02 -
Place 1 1/2 lbs boneless, skinless chicken breasts into a 6-quart crockpot. Add the diced 1 1/2 lbs Yukon Gold potatoes, 1 medium red bell pepper, 1 medium yellow onion, and 3 cloves minced garlic.
03 -
Pour in 4 cups chicken broth. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 bay leaf. This creates the aromatic foundation for your Easy Crockpot Chicken Corn Chowder.
04 -
Cover the crockpot and cook on LOW for 4 hours, or until the chicken is cooked through and the potatoes are tender. Avoid lifting the lid frequently to maintain consistent heat for the best results.
05 -
Carefully remove the cooked chicken breasts from the crockpot and shred them using two forks. Discard the bay leaf. Return the shredded chicken to the chowder, stirring gently to combine.
06 -
Stir in 2 cups frozen sweet corn kernels, 8 oz softened full-fat cream cheese, and 1 cup whole milk. Continue stirring until the cream cheese is fully melted and smoothly incorporated, making your Easy Crockpot Chicken Corn Chowder wonderfully creamy.
07 -
Ladle the hot chowder into bowls. Garnish each serving generously with 1/4 cup fresh flat-leaf parsley, chopped, and 1/2 cup shredded sharp cheddar cheese. Serve immediately and enjoy!
# Notes:
01 -
Substitution: For a lighter version, use low-fat cream cheese and skim milk, though the chowder's richness may be slightly reduced.
02 -
Storage: Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
03 -
Serving Suggestion: Enhance your meal by serving this hearty chowder with warm crusty bread, cornbread, or a simple green salad.
04 -
Make Ahead: You can prep and dice all vegetables the night before and store them in the refrigerator, making morning assembly even quicker.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 535 kcal
Total Fat: 22 g
Total Carbohydrate: 37 g
Protein: 47 g