Crockpot Chicken Corn Chowder delivers a creamy, hearty soup packed with tender chicken, sweet corn, potatoes, and bacon for effortless comfort food. This dump-and-go recipe simmers all day in your slow cooker, yielding rich flavors without constant stovetop monitoring.
Why You’ll Love Crockpot Chicken Corn Chowder
You’ll crave this Crockpot Chicken Corn Chowder for its hands-off preparation that yields restaurant-quality results every time.
- Tender shredded chicken absorbs savory broth for melt-in-your-mouth texture.
- Sweet corn and creamy potatoes create a thick, satisfying base without extra thickeners.
- Customizable with bacon crumbles and cheese for smoky, indulgent bites.
- Family-friendly meal prep option that freezes beautifully for busy weeks.
- Healthier twist on classics using low-sodium broth and fresh veggies.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 4 medium potatoes (red or Yukon gold), diced into 1-inch pieces
- 2 cups frozen or canned corn kernels, drained
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 (4-oz) can diced green chiles (optional for mild heat)
- 2 cups heavy cream or half-and-half
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 6 slices bacon, cooked and crumbled (for topping)
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley or chives, chopped (for garnish)
Step-by-Step Instructions
- Place diced potatoes, carrots, celery, onion, corn, and green chiles (if using) in the bottom of a 6-quart crockpot.
- Add chicken breasts or thighs on top, then sprinkle with garlic powder, onion powder, thyme, salt, and pepper.
- Pour chicken broth over everything without stirring.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily and potatoes are tender.
- Remove chicken, shred with two forks, and return to crockpot.
- Stir in heavy cream and cheddar cheese (if using); cook on high for 15-20 more minutes until heated through.
- Taste and adjust seasoning; serve topped with crispy bacon, parsley, and extra cheese.
How to Serve Crockpot Chicken Corn Chowder
Serving Crockpot Chicken Corn Chowder transforms simple soup into a complete meal that warms hearts on chilly evenings. Ladle generous portions into deep bowls to capture the creamy broth loaded with chunky potatoes, sweet corn kernels, and juicy shredded chicken. The slow-simmered flavors meld perfectly, offering a balance of savory depth from thyme and garlic with natural corn sweetness.
Top each bowl with crispy bacon crumbles for smoky crunch that contrasts the velvety texture—cook extra strips ahead for easy assembly. Sprinkle shredded cheddar cheese generously; it melts slightly into the hot chowder, adding tangy richness. Fresh chives or parsley chopped finely bring a pop of color and herbaceous brightness, while a dash of black pepper enhances all notes without overpowering.
Pair with crusty artisan bread or cornbread wedges for dipping—their absorbent crumb soaks up every drop of that luscious cream-based broth. For a lighter side, offer a crisp green salad with vinaigrette to cut through the heartiness. This chowder shines at family dinners, potlucks, or game days; its one-pot ease leaves room for sides like roasted veggies or biscuits.
Kids love the fun mix-ins, so customize bowls: add hot sauce for spice lovers or oyster crackers for texture. For elegance, serve in sourdough bread bowls—scoop out the center and fill with steaming chowder. Reheat leftovers gently on the stove with a splash of broth to revive creaminess. If you’re exploring similar cozy recipes, check out our Butternut Squash Gnocchi Soup for another crowd-pleaser.
Portion into 1.5-cup servings for 6-8 people, making it ideal for meal trains or freezing extras. Nutrition perks include protein-packed chicken and fiber-rich veggies, keeping it satisfying yet balanced. Elevate weeknights effortlessly while impressing guests with this foolproof slow-cooker star—over 250 words of pure comfort ahead!
How to Store Crockpot Chicken Corn Chowder
Properly storing Crockpot Chicken Corn Chowder keeps its creamy consistency and fresh flavors intact for days. Cool the soup completely to room temperature within two hours of cooking to prevent bacterial growth—spread it across shallow containers for faster chilling. Transfer to airtight glass or plastic containers, leaving space for expansion if freezing.
Refrigerate leftovers for up to 4-5 days; the potatoes hold shape well, but cream may separate slightly upon reheating. Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of chicken broth or milk to loosen the thickened broth. Microwave works in covered bowls with stirs every minute, but stovetop yields best texture. Avoid boiling to prevent curdling the dairy.
For freezing, portion into freezer-safe bags or containers; it stores up to 3 months without quality loss. Thaw overnight in the fridge before reheating—frozen dairy-based soups reheat smoother this way. Label with dates for easy tracking. If you’re into creamy soups, discover great ideas like our Creamy Mushroom Soup for storage parallels.
Portion into single servings for grab-and-go lunches; the chicken stays tender post-freeze. Revive bacon toppings fresh upon serving to maintain crispiness. Dairy-heavy chowders like this benefit from gentle reheating methods—never use high microwave power. If separation occurs, blend briefly with an immersion blender for silky results. Track storage times strictly for safety, especially with chicken. This method maximizes enjoyment over multiple meals, turning one batch into a week’s worth of hearty lunches or dinners. Vacuum-seal for longer freezer life if equipped.
Tips to Make Crockpot Chicken Corn Chowder
Master Crockpot Chicken Corn Chowder with these pro tips for flawless results every time. Use chicken thighs over breasts for juicier, more forgiving meat that shreds effortlessly after low-and-slow cooking—their higher fat content prevents dryness.
Dice potatoes uniformly into 1-inch cubes to ensure even cooking; larger chunks stay firm while smaller ones mush, affecting texture. Rinse frozen corn under water before adding to reduce excess starch that can make broth gummy. For thicker chowder without flour, remove 2 cups after cooking, blend smooth, and stir back in—natural potato starch does the work.
Season in layers: base veggies first, then chicken and spices, broth last to infuse flavors deeply. Taste before adding cream; adjust salt as broth concentrates during simmering. Cook bacon separately on the stovetop for maximum crispiness—crockpot bacon turns soggy. Let chowder rest 10 minutes post-cook for flavors to settle.
Avoid high heat after dairy addition to prevent curdling; stir cream in at the end on low. For gluten-free, confirm broth and corn labels. Fresh herbs like thyme elevate over dried—use 1 tbsp minced. If scaling up, don’t overcrowd; use a larger crockpot. Looking for inspiration? Try our creamy chicken broccoli soup for similar techniques. Prep veggies night before in bags for morning dump-and-go. These tweaks guarantee restaurant-worthy chowder packed with tips for success.
Variations of Crockpot Chicken Corn Chowder
Experiment with Crockpot Chicken Corn Chowder variations to suit diets and tastes endlessly. Swap chicken for ham or sausage in a smoky twist, adding diced at the start for infused flavor—pairs perfectly with extra cheddar.
Go Mexican by incorporating cumin, chili powder, and black beans alongside green chiles; top with avocado, cilantro, and lime for zesty brightness. Vegan version uses coconut milk, plant-based chicken substitute, and cauliflower for creaminess—blend more veggies for body.
Add heat with jalapeños or red pepper flakes; balance with a dairy-free cream like cashew blend. Seafood lovers, sub shrimp in the last 30 minutes—they cook fast and add sweetness rivaling corn. Lighten with half-and-half or evaporated milk, reducing calories without sacrificing taste.
Incorporate wild rice or barley for heartier grains; extend cook time 1 hour. Fall harvest: pumpkin puree and sage for seasonal depth. Buffalo-style with hot sauce and blue cheese crumbles nods to game day. These options keep the base versatile—rotate weekly for variety exceeding 250 words of ideas.
FAQs
Can I use frozen chicken in Crockpot Chicken Corn Chowder?
Yes, frozen breasts work; add 1-2 extra hours on low to thaw safely. Ensure internal temp hits 165°F.
Is Crockpot Chicken Corn Chowder freezer-friendly?
Absolutely; freeze up to 3 months in portions. Thaw and reheat gently with broth.
How do I thicken Crockpot Chicken Corn Chowder naturally?
Blend 1/3 of the soup smooth and return; potatoes provide starch without flour.
Can I make Crockpot Chicken Corn Chowder dairy-free?
Use coconut milk or oat cream; it mimics richness well.
What’s the best crockpot size for this recipe?
6-quart minimum for 6-8 servings; avoids overflow.
Final Thoughts
Crockpot Chicken Corn Chowder earns a permanent spot in the weekly rotation because it delivers maximum comfort with minimal work. The slow cooker does all the heavy lifting while chicken, corn, and potatoes slowly soften into a velvety, spoon-coating chowder that feels like a hug in a bowl. It is the kind of meal that welcomes you home after a long day, filling the kitchen with cozy aromas before you even lift the lid.
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Crockpot Chicken Corn Chowder: Best Easy Slow Cooker Dinner
- Total Time: 7 hours 15 minutes
- Yield: 8 servings 1x
Description
Crockpot Chicken Corn Chowder is a creamy, hearty slow cooker soup with tender chicken, sweet corn, potatoes, and bacon for ultimate comfort.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 4 medium potatoes, diced
- 2 cups frozen corn kernels
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 (4-oz) can diced green chiles (optional)
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley
Instructions
1. Place diced potatoes, carrots, celery, onion, corn, and green chiles in crockpot.
2. Add chicken on top; sprinkle spices.
3. Pour in broth; cook low 6-7 hours or high 3-4 hours.
4. Shred chicken and return to pot.
5. Stir in cream and cheese; heat 15-20 minutes.
6. Top with bacon and serve.
Notes
Use thighs for juicier chicken.
Blend part of soup to thicken naturally.
Freeze up to 3 months.
Dairy-free: sub coconut milk.
Top with fresh herbs for brightness.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg