This Easy Crockpot Chicken Corn Chowder is a warm and creamy dish packed with tender chicken, sweet corn, and tasty seasonings. Perfect for cozy nights!
You just toss everything in the slow cooker and let it do the magic. I love how easy it is—no fussing around in the kitchen. Plus, leftovers are just as good! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts make this dish easy and delicious. If you want a faster prep, use rotisserie chicken shredded or canned chicken for a quicker meal.
Corn: Frozen corn is super convenient and adds sweetness. If fresh corn is in season, feel free to use it! Just adjust the amount as fresh corn kernels are larger.
Potatoes: I use russet potatoes for a creamy texture, but Yukon gold works too. If you need a low-carb option, consider substituting potatoes with cauliflower florets.
Heavy Cream: For a lighter version, use half-and-half or whole milk. If you’re dairy-free, coconut milk or a non-dairy cream will still give you that creamy effect!
How Do You Shred Chicken in the Crockpot?
Shredding chicken after cooking may seem tricky, but it’s super easy! Here’s how:
- Once the chicken has cooked through and is tender, take it out of the crockpot carefully.
- Use two forks to pull it apart gently. It should shred easily if fully cooked.
- Return the shredded chicken back to the chowder and mix it in well.
This method keeps the chicken juicy and full of flavor, ensuring every spoonful is delicious!
How Can You Adjust the Thickness of the Chowder?
Sometimes chowders can be too thin or thick. Here’s how to fix it:
- For a thicker chowder, mix 2 tablespoons of all-purpose flour with a small amount of cold water to create a slurry. Stir it into the chowder and let it cook for an additional 15-20 minutes.
- If the chowder is too thick, simply add more chicken broth or water until you reach the desired consistency. Stir well.
This way, you get it just how you like every time!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquid Ingredients:
- 3 cups chicken broth
- 1 cup heavy cream
Flavoring Ingredients:
- 1 cup shredded cheddar cheese (optional)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Thickening (optional):
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For Garnish (optional):
- Fresh parsley or chives
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep and then cooks for 6-7 hours on low or 3-4 hours on high. Allow a little extra time at the end for it to thicken up if you prefer a creamier texture!
Step-by-Step Instructions:
1. Start with the Chicken:
Begin by placing the chicken breasts at the bottom of your crockpot. This creates a nice base for all the other ingredients!
2. Add the Vegetables:
Next, layer in the frozen corn, diced potatoes, diced onion, and minced garlic right on top of the chicken. No need to stir yet!
3. Pour in the Broth:
Gently pour the chicken broth into the crockpot, covering all the ingredients. This will help everything cook beautifully.
4. Season It Up:
Sprinkle the dried thyme, smoked paprika, salt, and pepper over the top. These spices will add amazing flavor to your chowder!
5. Let It Cook:
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. You want the chicken and potatoes to be nice and tender.
6. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the pot. Shred them using two forks and return the shredded chicken back into the pot. This will add great texture!
7. Make It Creamy:
Stir in the butter and heavy cream for that rich, creamy goodness. This is what makes the chowder so comforting!
8. Thicken If Desired:
If you like a thicker chowder, mix the flour with a small amount of cold water to create a slurry. Stir this into the crockpot and cook for an additional 15-20 minutes to thicken it up.
9. Add Cheese (Optional):
For an extra cheesy treat, stir in the shredded cheddar cheese until it melts and blends in.
10. Final Taste Check:
Give your chowder a taste and adjust the seasoning with more salt and pepper if needed. You want it to be just right!
11. Serve and Enjoy:
Serve your chowder hot in bowls, garnished with fresh parsley or chives if you’d like. Enjoy your hearty, creamy Crockpot Chicken Corn Chowder!
This recipe is not just easy; it’s also a fantastic way to warm up with a delicious meal. Perfect for any day of the week! 🍲
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! However, ensure they are thoroughly cooked through. Simply adjust the cooking time to about 7-8 hours on low or 4-5 hours on high. The extra time will help the chicken reach a safe internal temperature.
How Do I Store Leftover Chowder?
Let the chowder cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it’s too thick!
Can I Make This Chowder Dairy-Free?
Absolutely! Substitute heavy cream with coconut milk or a dairy-free cream alternative. You can also skip the cheese or use a dairy-free cheese option that melts well to keep it creamy.
What Can I Serve with Chicken Corn Chowder?
This chowder pairs wonderfully with crusty bread or crackers for dipping. You can also serve it alongside a fresh salad for a complete meal!
