CREAMIEST CROCKPOT CHICKEN CHOWDER

Picture this: a chilly evening, a warm blanket, and a bowl brimming with creamy, comforting goodness. That’s exactly what you’ll get with this Creamy Crockpot Chicken Corn Chowder – Cozy & Comforting! Forget slaving over the stove; this recipe is all about ease and maximum flavor. Get ready to impress your family and friends (or just yourself!) with this incredibly simple yet utterly delicious chowder that practically cooks itself.

Gathering Your Star Ingredients

Here’s everything you’ll need to create chowder magic:

For the Creamy Chowder Base:

• Chicken Breasts: 2 boneless, skinless chicken breasts (about 1.5 pounds)
• Frozen Corn: 2 cups (trust me, frozen works great!)
• Diced Potatoes: 1.5 cups, peeled and diced (I like Yukon Gold)
• Diced Onion: 1 medium onion, finely diced
• Diced Celery: 2 stalks celery, finely diced
• Chicken Broth: 4 cups (low sodium preferred)
• Heavy Cream: 1 cup (the secret to ultimate creaminess!)
• Cream Cheese: 4 ounces, softened (adds amazing richness)
• Butter: 2 tablespoons
• All-Purpose Flour: 2 tablespoons

For Seasoning and Flavor:

• Garlic: 2 cloves, minced
• Dried Thyme: 1 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Optional: A dash of hot sauce for a little kick!
• Optional Garnishes: Chopped fresh parsley, crumbled bacon, shredded cheddar cheese

Step-by-Step to Chowder Perfection

Let’s get this show on the road! This is so easy, you’ll be amazed.

Prepping the Crockpot:

1. In your crockpot, combine the chicken breasts, frozen corn, diced potatoes, diced onion, and diced celery.
2. Pour in the chicken broth.
3. Add the minced garlic and dried thyme.
4. Season generously with salt and pepper. Don’t be shy!

Slow Cooking the Goodness:

1. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.

Creating the Creamy Dream:

1. Once the chicken is cooked through, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
2. In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the chowder beautifully!
3. Gradually whisk in about 1/2 cup of the hot liquid from the crockpot into the roux until smooth. This tempers the roux and prevents lumps.
4. Pour the roux mixture into the crockpot.
5. Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is completely melted and the chowder is smooth and creamy.
6. Taste and adjust seasonings as needed. I sometimes add a little extra salt and pepper, or a dash of hot sauce if I’m feeling adventurous!

Serving and Enjoying:

1. Ladle the Creamy Crockpot Chicken Corn Chowder into bowls.
2. Garnish with chopped fresh parsley, crumbled bacon, shredded cheddar cheese, or whatever your heart desires!
3. Serve warm and enjoy every spoonful!

Secrets to the Best. Chowder. Ever.

Okay, friend, let’s talk tips and tricks. I’ve made this chowder *a lot*, and I’ve learned a few things along the way.

• Don’t Overcook the Chicken: Overcooked chicken gets dry and stringy. Check it periodically and pull it out as soon as it’s cooked through. It will continue to cook a little after you shred it and add it back to the pot.
• The Roux is Your Friend: Don’t skip the roux! It’s what gives the chowder its luscious, creamy texture. If you’re gluten-free, you can use a gluten-free all-purpose flour blend or a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water).
• Low and Slow is the Way to Go (Usually): Cooking on low for a longer period of time really allows the flavors to meld together. But if you’re short on time, high works too! Just keep an eye on the chicken.
• Spice It Up: Feel free to add other vegetables! Diced carrots, bell peppers, or even a can of drained and rinsed black beans would be delicious.
• Make it Ahead: This chowder is even better the next day, after the flavors have had a chance to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations to Make It Your Own

This recipe is a great starting point, but don’t be afraid to get creative! Here are some ideas to get your culinary juices flowing:

• Spice It Up! Add a diced jalapeño or a pinch of red pepper flakes for a spicy kick.
• Add Some Greens! Stir in a cup of chopped spinach or kale during the last 30 minutes of cooking.
• Make it Cheesier! Add a cup of shredded cheddar cheese or Monterey Jack cheese to the crockpot during the last 30 minutes of cooking.
• Use Different Meat! Try using shredded rotisserie chicken or leftover cooked turkey instead of chicken breasts.
• Make it Vegan! Substitute the chicken with canned chickpeas or white beans, use vegetable broth instead of chicken broth, and use a plant-based cream cheese alternative and coconut milk instead of heavy cream.

When You Need More Cozy Comfort

If you’re loving the crockpot and creamy chicken theme, you might also adore CREAMY CHICKEN FLORENTINE PERFECTION. It’s another incredibly flavorful and easy meal! And for another soup option, the MARRY ME CHICKEN SOUP will knock your socks off. It’s packed with flavor and guaranteed to be a crowd-pleaser. If potatoes are your thing, you can’t go wrong with CREAMIEST CROCKPOT POTATO SOUP! For a thicker soup that is equally comforting, check out ULTIMATE WHITE CHICKEN CHILI. Or, if you’re just looking for a really good chicken soup, you might enjoy ULTIMATE CREAMY CHICKEN SOUP and Crock Pot Chicken & Rice. I think you’ll find something perfect for your next chilly evening!

Happy Chowder-Making!

So there you have it – the easiest, creamiest, most comforting Creamy Crockpot Chicken Corn Chowder you’ll ever make! I hope you enjoy this recipe as much as I do. Don’t forget to share your creations with me – I love seeing your culinary masterpieces! Now go forth and make some chowder!

Creamiest Crockpot Chicken Corn Chowder

Amelia Chen-Morrison

This Creamy Crockpot Chicken Corn Chowder recipe is the epitome of comfort food, perfect for a chilly evening. It’s incredibly easy to make, allowing you to enjoy a flavorful and creamy chowder without spending hours in the kitchen. The slow cooking process melds the flavors beautifully, creating a rich and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Crockpot (slow cooker)
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Small saucepan
• Whisk
• Two forks
• Ladle
• Bowls for serving

Ingredients

  

• 2 boneless, skinless chicken breasts about 1.5 pounds
• 2 cups frozen corn
• 1.5 cups diced potatoes, peeled Yukon Gold preferred
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 4 cups chicken broth low sodium preferred
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• Optional: A dash of hot sauce
• Optional Garnishes: Chopped fresh parsley, crumbled bacon, shredded cheddar cheese

Instructions

 

• In your crockpot, combine the chicken breasts, frozen corn, diced potatoes, diced onion, and diced celery.
• Pour in the chicken broth.
• Add the minced garlic and dried thyme.
• Season generously with salt and pepper.
• Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.
• Once the chicken is cooked through, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
• In a small saucepan, melt the butter over medium heat.
• Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in about 1/2 cup of the hot liquid from the crockpot into the roux until smooth. This tempers the roux and prevents lumps.
• Pour the roux mixture into the crockpot.
• Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is completely melted and the chowder is smooth and creamy.
• Taste and adjust seasonings as needed. Add more salt and pepper, or a dash of hot sauce if desired.
• Ladle the Creamy Crockpot Chicken Corn Chowder into bowls.
• Garnish with chopped fresh parsley, crumbled bacon, shredded cheddar cheese, or other desired toppings.
• Serve warm and enjoy.

Notes

For best results, use low-sodium chicken broth to control the saltiness. Don’t overcook the chicken, as it can become dry. The roux is crucial for a creamy texture; ensure it’s smooth before adding it to the chowder. This chowder is even better the next day, as the flavors meld together further. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding diced carrots, bell peppers, or a can of drained and rinsed black beans for extra flavor and nutrition. For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes.