Description
Make comforting Crockpot Chicken Corn Chowder with ease. This creamy recipe is packed with flavor, perfect for family dinners. A true weeknight win!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 large potatoes, peeled and diced (Russet or Yukon Gold)
- 2 cups frozen corn
- 1 cup heavy cream
- 4 oz cream cheese, softened
- Aromatics & Flavor Boosters:
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- Seasonings & Spices:
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 tsp smoked paprika
- Finishing Touches:
- Fresh parsley or chives, chopped (for garnish)
- Shredded cheddar cheese (for serving)
Instructions
- Prep Your Veggies for Crockpot Chicken Corn Chowder: First, get your onion and garlic ready. Chop that onion finely, and mince your garlic. I usually do this while the crockpot is just sitting there, waiting patiently. Then, peel and dice those potatoes into about half-inch cubes. If they’re too big, they’ll take ages to soften, and nobody wants crunchy potatoes in their chowder, honestly. I try to get them uniform so they cook evenly, ensuring a delicious Crockpot Chicken Corn Chowder.
- Sear the Chicken (Optional, but Recommended!): Now, this step isn’t strictly necessary for Crockpot Chicken Corn Chowder, but trust me, it adds so much flavor. Heat a little oil in a skillet over medium-high heat. Season your chicken breasts with a pinch of salt and pepper, then sear them for 2-3 minutes per side, just until they’re lightly golden. They don’t need to cook through, just get some color. I always forget this step if I’m in a rush, and I can tell the difference in the final taste!
- Combine Ingredients in the Crockpot: Toss your seared chicken (or raw, if you skipped the sear, no judgment here!), diced potatoes, chopped onion, minced garlic, chicken broth, dried thyme, and smoked paprika into your 6-quart slow cooker. Give it a good stir to combine everything. It’ll look a bit soupy now, but don’t worry, it’ll thicken up beautifully. I love how everything just hangs out together, slowly becoming something amazing, making the best Crockpot Chicken Corn Chowder.
- Slow Cook Your Crockpot Chicken Corn Chowder to Perfection: Cover your crockpot and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. You’re looking for the chicken to be cooked through and the potatoes to be fork-tender. Honestly, the smell that starts filling your kitchen during this time? It’s divine. It’s one of those smells that just screams “dinner is going to be good.” I usually peek in after about 3 hours on low, just to make sure things are bubbling along nicely for this Crockpot Chicken Corn Chowder.
- Shred and Stir in Creaminess: Once the chicken is cooked, carefully remove it from the slow cooker. Shred it with two forks – it should fall apart easily. Return the shredded chicken to the crockpot. Now for the good stuff: add the frozen corn, heavy cream, and cream cheese. Give it a really good stir until the cream cheese melts completely and the chowder looks wonderfully creamy. This is where it starts to truly transform into Crockpot Chicken Corn Chowder magic!
- Adjust and Serve Your Crockpot Chicken Corn Chowder: Taste your Crockpot Chicken Corn Chowder and adjust seasonings as needed. This is the moment to add more salt, pepper, or maybe another pinch of smoked paprika if you’re feeling it. Let it warm through for another 15-20 minutes on low, allowing all those flavors to meld. Ladle into bowls, top with fresh parsley or chives, and a sprinkle of shredded cheddar. Enjoy that warm, comforting hug in a bowl!