Go Back
A brown bowl filled with creamy crockpot chicken corn chowder served with crusty bread and a spoon

Crockpot Chicken Corn Chowder

A creamy, hearty slow cooker chowder packed with tender shredded chicken, sweet corn, gold potatoes, and a touch of spice. Only 10 minutes of prep with the slow cooker doing all the work.
Print Recipe Save This Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 424
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 2 medium gold potatoes diced
  • 1 sweet onion diced
  • 1 red bell pepper diced
  • 2 celery ribs diced
  • 1 jalapeno diced, seeds removed for mild heat
  • 20 oz frozen corn kernels
  • 5 cloves garlic minced
  • 1 tsp kosher salt
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp crushed red pepper flakes
  • 3 cups chicken broth
  • 1 cup heavy cream added at the very end only

Equipment

  • 6-quart slow cooker / crockpot
  • Cutting board and knife
  • Two forks for shredding chicken
  • ladle

Method
 

  1. Dice the potatoes, sweet onion, red bell pepper, celery, and jalapeno into roughly equal pieces. Mince the garlic. Add all diced vegetables to the crockpot.
  2. Add the chicken thighs, frozen corn, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth. Stir everything together until well combined. Make sure the chicken is submerged in the broth.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 hours until the chicken is fork-tender and the potatoes are fully cooked through.
  4. Remove the chicken thighs and shred on a cutting board using two forks. Return the shredded chicken to the crockpot and stir.
  5. Pour in the heavy cream and stir to combine. Replace the lid and let the chowder warm for 5 minutes before serving. Ladle into bowls and enjoy hot.

Notes

Use chicken thighs for best results; they stay juicy and tender. Always add heavy cream at the very end to preserve the creamy texture. For less spice, remove all jalapeno seeds. Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months. Stir well when reheating frozen portions as cream-based soups can separate.
QR Code linking back to recipe