chicken and corn chowder crock pot recipe
The Best chicken and corn chowder crock pot recipe
Chicken and corn chowder is one of those simple, comforting meals that just feels right in my heart every time I make it. There’s something about the creamy texture and the way the flavors meld together—sweet corn, tender chicken, and a hint of garlic and onion—that makes it feel like a hug in a bowl. I’ve been making this recipe for years, and it’s always a hit, whether I’m serving it up for a casual weeknight dinner or prepping it ahead for a family gathering. My kids—especially my little one who’s always picky—will eat it straight from the crock pot, and my husband loves how it’s hearty enough to feel like a meal but still light enough to not weigh him down after work.
What I love most about this recipe is how versatile it is. It’s perfect for when I’m short on time because it cooks hands-off in the slow cooker, and it’s also great for meal prep—just reheat and serve. My family loves how it’s packed with nutrients, with lean protein from the chicken, fiber from the corn and vegetables, and healthy fats from the cream or coconut milk. It’s not just filling; it’s actually good for you in a way that makes you feel satisfied without overdoing it. And honestly, there’s nothing better than a warm bowl of chowder on a chilly evening, especially when the kids are still in pajamas and the house smells like home. It’s that kind of recipe that doesn’t just feed your stomach—it feeds your soul.
Crock Pot Chicken and Corn Chowder
A hearty and comforting soup featuring tender chicken, creamy corn, and savory vegetables, all simmered in a rich broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 4 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup shredded cheddar cheese
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
👨🍳Directions
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1 In a large pot, sauté onion and garlic in olive oil over medium heat until soft (3-4 mins). Add diced tomatoes (with juices), thyme, rosemary, salt, and pepper. Stir and cook for 2 minutes.
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2 Place chicken breasts or thighs in the crock pot. Pour the tomato mixture over the chicken, then add chicken broth. Stir gently to combine.
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3 Cook on low for 6-7 hours or high for 3-4 hours, until chicken is fully cooked and tender.
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4 Once cooked, remove chicken from the crock pot and shred or chop. Return shredded chicken to the pot. Stir in corn, heavy cream, and half of the shredded cheese. Heat through.
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5 Adjust seasoning with salt and pepper if needed. Serve hot, topped with remaining cheese.
🔧Equipment
- Crock Pot
- Large pot
- Cutting board
- Knife
- Mixing bowls
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crock Pot Chicken and Corn Chowder Works
This chicken and corn chowder recipe is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to make ahead without losing its texture or taste. Whether you’re feeding a big family dinner or hosting a casual get-together, it’s the kind of dish that feels comforting and familiar—something everyone will enjoy without fuss. Plus, the slow cooker makes it effortless to prepare, so you can focus on what matters most during gatherings.
❓ Frequently Asked Questions About Crock Pot Chicken and Corn Chowder
1. What is the best type of chicken to use in this crock pot chicken and corn chowder recipe?
The best type of chicken to use is boneless, skinless chicken breasts or thighs. They cook evenly and absorb flavors well. If you prefer a more tender texture, thighs can be slightly more forgiving. For a fuller flavor, you can also use chicken legs or wings.
2. How long should I cook the chicken in the crock pot before adding the rest of the ingredients?
For chicken breasts, cook them on LOW for about 3-4 hours, or on HIGH for 1.5 to 2 hours. For chicken thighs, cook on LOW for 2.5 to 3 hours, or on HIGH for 1 to 1.5 hours. Always check for doneness (165°F internal temperature) and remove them before adding the rest of the ingredients to prevent overcooking the vegetables and corn.
3. Can I make this recipe ahead of time and store it?
Yes, you can prepare this chowder ahead of time. Once fully cooked, let it cool, then transfer it to an airtight container and refrigerate for up to 4 days. To reheat, simply warm it in the crock pot on LOW for 1-2 hours or until heated through. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. What substitutions can I make for the corn in this recipe?
If you don’t have fresh corn, you can substitute it with frozen corn kernels (thawed) or even canned corn. For a slightly different texture, you can use sweet corn kernels from a can or fresh corn kernels boiled and drained. Just ensure you use the same amount as called for in the recipe to maintain consistency.
5. What other vegetables can I add to this chowder besides the ones listed in the recipe?
You can customize this chowder with additional vegetables like diced potatoes, green beans, carrots, celery, or even zucchini. For extra creaminess, you can add a bit of diced butternut squash or cauliflower. Just be mindful of the cooking time to ensure everything is tender. If adding root vegetables like potatoes, cook them separately first and then add them in later.
