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