Crockpot Chicken and Corn Chowder is one of those comforting, soul-warming dishes that turns simple everyday ingredients into something truly special.

This chowder is thick, creamy, and incredibly flavorful, combining tender chicken, sweet corn, hearty potatoes, aromatic vegetables, and a velvety broth that comes together effortlessly in the slow cooker. It’s the kind of meal that fills the kitchen with mouthwatering aromas and delivers a bowl of pure coziness after a long day.

Why i love this recipe

I love this recipe because it blends simplicity with richness. Once everything is in the slow cooker, it practically cooks itself, giving you more time to focus on your day while still guaranteeing a homemade, hearty dinner.

The combination of chicken, sweet corn, and creamy broth creates a balance of sweetness and savoriness that’s perfect for all seasons—especially chilly evenings.

This is a must try dish

This is a must-try dish because it’s customizable, family-friendly, and incredibly satisfying. It feels like comfort food without being overly heavy, and it is budget-friendly as well.

Whether you’re feeding a crowd or looking for leftovers that taste even better the next day, this chowder checks all the boxes.

Preparation and Cooking Details

Preparation Time: 15 minutes
Cooking Time: 6 to 7 hours on LOW
or 3 to 4 hours on HIGH
(steaming time may vary)
Servings: 6 servings
Calories: About 380 calories per serving (may vary depending on ingredients used)
Course: Main Course
Cuisine: American Comfort Food

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs)
• 3 cups sweet corn kernels (fresh, frozen, or canned drained)
• 2 cups diced potatoes (Yukon Gold or Russet)
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• 3 tablespoons butter
• Optional garnish: chopped green onions, shredded cheese, or crumbled bacon

Cooking Directions

1. Add chicken, vegetables, seasonings, and broth to the slow cooker.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken and vegetables are tender.
3. Shred the chicken and return it to the pot.
4. Stir in butter, heavy cream, and cornstarch slurry.
5. Cook an additional 20–30 minutes until the chowder thickens.
6. Adjust seasoning and serve hot.

Step-by-Step Preparation Method

1. Prepare your vegetables by chopping the onions, celery, carrots, and potatoes. Mince the garlic.
2. Place chicken breasts at the bottom of the slow cooker.
3. Add all chopped vegetables, garlic, and corn on top of the chicken.
4. Season with paprika, thyme, parsley, salt, and pepper.
5. Pour chicken broth over all the ingredients.
6. Cover the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
7. Once cooked, remove the chicken, shred it using two forks, and add it back into the slow cooker.
8. Add butter to enhance richness.
9. Pour in the heavy cream and mix in the cornstarch slurry to thicken the chowder.
10. Let it cook for 20–30 minutes until creamy.
11. Taste and adjust salt and pepper before serving.

How to Serve This Recipe

• Serve hot in deep bowls.
• Garnish with chopped green onions, shredded cheddar, or crispy bacon bits.
• Pair with crusty bread, garlic toast, or a fresh side salad.
• Ideal for cozy dinners, family gatherings, or meal prepping for the week.

Recipe Tips

• For extra creaminess, use half heavy cream and half cream cheese.
• If chowder becomes too thick, add a splash of broth or milk.
• For a smoky flavor, add a pinch of smoked paprika or cooked bacon.
• Yukon Gold potatoes hold shape best and remain creamy.
• Frozen corn works perfectly—no need to thaw.

Variations

• Spicy Corn Chowder: Add diced jalapeños or 1 teaspoon chili flakes.
• Southwest Style: Add black beans, cumin, and a handful of shredded cheese.
• Light Version: Use evaporated milk or coconut milk instead of heavy cream.
• Dairy-Free Version: Replace cream with full-fat coconut milk and omit the butter.
• Veggie-Packed: Add zucchini, bell peppers, or peas.

Freezing and Storage Time

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months.
  (Note: If using heavy cream, the texture may slightly change after freezing. Use evaporated milk for better freezing results.)
• Reheat on the stovetop or microwave, adding a splash of broth to adjust consistency.

Special Equipment Needed

• Slow cooker (4–6 quart)
• Cutting board and knife
• Measuring cups and spoons
• Mixing spoon
• Small bowl for cornstarch slurry

FAQ

Can I use cooked chicken?
Yes. Add cooked shredded chicken during the last hour of cooking.

Can I use canned corn?
Absolutely. Just drain it before adding.

How do I thicken my chowder more?
Add another cornstarch slurry or mash some of the potatoes inside the pot.

Can I substitute chicken thighs?
Yes, chicken thighs add extra flavor and tenderness.

Can I make this without dairy?
Use full-fat coconut milk for creaminess and skip the butter.

Conclusion

Crockpot Chicken and Corn Chowder is a warm, comforting, and incredibly satisfying dish that brings together tender chicken, sweet corn, creamy broth, and hearty vegetables with minimal effort. It’s perfect for busy days, family dinners, or whenever you want a home-cooked meal without spending hours in the kitchen. With its versatility, rich flavors, and easy preparation, this chowder is sure to become a beloved staple in your recipe collection. Enjoy every spoonful of this comforting classic.