chicken corn chowder slow cooker recipe
The Best chicken corn chowder slow cooker recipe
Chicken corn chowder has been a staple in my kitchen for years, and there’s just something about it that makes me want to serve it again and again. It’s the kind of dish that feels comforting yet fresh, with the right balance of flavors that doesn’t rely on heavy cream or too much salt. My kids grew up eating it—it’s simple enough that even picky eaters will try it, and once they do, they usually come back for more. The slow cooker makes it effortless, letting the ingredients meld together over time without any fuss. It’s not just a meal; it’s a way to bring people together, whether it’s a weeknight dinner or a cozy weekend gathering. Plus, it’s got a little something for everyone—tender chicken, sweet corn, and creamy broth that’s just rich enough without being heavy.
I love this recipe because it’s versatile enough to be made with whatever’s on hand, yet it always turns out perfectly. The slow cooker does most of the work, so I can focus on other things while it simmers away. My family loves it because it’s filling but not too heavy, and the corn adds a natural sweetness that kids usually enjoy. I’ve made it for family dinners, potlucks, and even just for myself when I need something warm and satisfying. It’s also a great way to use up leftover chicken or extra corn, making it practical as well as delicious. Plus, it’s packed with nutrients—protein from the chicken, fiber from the veggies, and vitamins from the corn and tomatoes—so it’s a healthy choice that still tastes great. It’s the kind of dish that feels like a hug in a bowl, and that’s why I always reach for it.
Slow Cooker Chicken Corn Chowder
A hearty and comforting slow cooker chicken corn chowder with tender chicken, creamy corn, and a blend of savory flavors. Perfect for a cozy meal!
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (14.5 oz) can cream of mushroom soup
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped
- Crumbled bacon bits
- Extra shredded cheese
👨🍳Directions
-
1 In a skillet over medium heat, cook the chicken until no longer pink (~5-7 mins). Remove and set aside.
-
2 In the same skillet, sauté the onion and garlic until soft (~3 mins). Transfer to the slow cooker.
-
3 Add chicken broth, diced tomatoes, cream of mushroom soup, thyme, oregano, salt, and pepper to the slow cooker. Stir well.
-
4 Return the chicken to the slow cooker. Stir in the corn and heavy cream. Cover and cook on LOW for 3 hours or HIGH for 2 hours.
-
5 Once done, stir in shredded cheese (if using) until melted. Adjust seasoning if needed.
-
6 Serve hot, garnished with fresh parsley, crumbled bacon bits, or extra cheese.
🔧Equipment
- Slow cooker
- Large skillet or pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Corn Chowder Works
This slow cooker chicken corn chowder is always a reliable crowd-pleaser because it’s simple to make ahead and tastes even better the next day as flavors meld together. Whether you’re feeding a big family for a holiday meal or just want a comforting dish to serve after a long day, it’s the kind of hearty comfort food that never disappoints. Plus, it’s perfect for meal prep—just set it and forget it, and you’ll have a creamy, satisfying bowl ready whenever you need it.
❓ Frequently Asked Questions About Slow Cooker Chicken Corn Chowder
What is the best type of chicken to use for this slow cooker chicken corn chowder recipe?
The best type of chicken to use for this recipe is boneless, skinless chicken thighs or breasts. Chicken thighs are more flavorful and stay juicier, while chicken breasts provide a good balance of tenderness and texture. You can also use a mix of both for added richness.
—
How long should I cook the chicken in the slow cooker before adding the rest of the ingredients?
Cook the chicken thighs or breasts for about 4-5 hours on low or 3-4 hours on high before adding the remaining ingredients. This ensures they are fully cooked and tender. If using chicken breasts, you can cook them first and then shred them for a more tender texture.
—
What can I substitute if I don’t have corn on the cob?
If you don’t have fresh corn on the cob, you can use canned corn (drained and rinsed) or frozen corn. Canned corn works well and can be added directly to the slow cooker. Frozen corn should be thawed and drained before use.
—
Can I make this recipe ahead of time and reheat it later?
Yes, you can prepare this chicken corn chowder ahead of time. It tastes even better the next day as flavors meld together. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or milk if it needs moisture.
—
What is the secret to making this chowder extra creamy?
To make your chowder extra creamy, add a splash of heavy cream, coconut milk, or half-and-half while the soup is simmering. You can also blend a portion of the soup with an immersion blender for a smoother texture. Additionally, using a roux (butter and flour mixture) before adding liquids can add richness.
