Chicken Corn Chowder Easy Crockpot
This creamy and comforting Chicken Corn Chowder is made easy in the slow cooker. With tender chicken, sweet corn, and a velvety broth, it's a delicious and satisfying meal that requires minimal effort. Perfect for a chilly evening!
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Large spoon or ladle
- Two forks (for shredding chicken)
- Bowls for serving
Ingredients
- 2 boneless, skinless chicken breasts about 1.5 pounds
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- Pinch of red pepper flakes optional
Instructions
- Chop the onion and celery, dice the potatoes, and mince the garlic.
- In your slow cooker, add the chicken breasts, corn, onion, celery, potatoes, garlic, chicken broth, salt, pepper, thyme, and parsley.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
- Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and softened cream cheese until well combined and the cream cheese is fully melted.
- Taste the chowder and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.
- Ladle the Chicken Corn Chowder into bowls and garnish with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese, if desired.
Notes
Make sure the cream cheese is really softened to avoid clumping. If you prefer a thicker chowder, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stir into the chowder during the last 30 minutes of cooking. Feel free to add other veggies like diced carrots or bell peppers. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage. Add a pinch of cayenne pepper or a diced jalapeño for a spicier version. Crispy bacon crumbles make a great topping.