This comforting chicken corn chowder is super easy to make in a crockpot! With tender chicken, sweet corn, and creamy goodness, it’s perfect for cozy days.
Honestly, I love how the flavors blend together in the slow cooker while I go about my day. It’s like magic! Just toss everything in and let dinner come to you.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for their tenderness and ease of preparation. If you’re a fan of dark meat, chicken thighs can work well too for a richer flavor.
Corn: Fresh corn adds a sweet crunch, but frozen corn is a great alternative if fresh isn’t available. Just toss it in frozen; there’s no need to thaw!
Heavy Cream: For a creamy texture, heavy cream is my go-to. If you’re looking to lighten it up, half-and-half or whole milk can be used. You can also swap in coconut milk for a dairy-free option.
Potatoes: I recommend using Yukon Gold potatoes for their buttery taste. However, russet potatoes or even sweet potatoes can bring a different but delicious flavor if you’re feeling adventurous.
Spices: Dried thyme and smoked paprika really enhance the chowder’s flavor. If you don’t have smoked paprika, regular paprika or even cayenne pepper for a hint of heat can work.
How Do I Make Sure My Chicken Stays Moist?
Keeping chicken moist in the crockpot is key to a delicious chowder. Here’s how to get it just right:
- Always add the chicken breasts to the bottom of the crockpot. This helps them cook more evenly and stay juicy.
- Cooking on low is best for tender chicken. It allows the meat to cook slowly without drying out.
- When you remove the chicken to shred it, try to return it to the chowder quickly to keep it warm and juicy.
Following these tips will help keep your chowder creamy and flavorful. Enjoy your cooking time!
Easy Crockpot Chicken Corn Chowder
Ingredients you’ll need:
- 2 large boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons butter
- 1/4 cup all-purpose flour (optional, for thickening)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and then your crockpot will do the work for you! It needs to cook for 6-7 hours on low or 3-4 hours on high. After that, a quick stir and it’s ready to serve. Perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of your crockpot. This will keep the chicken moist while it cooks. Next, add the corn, diced onion, minced garlic, and diced potatoes on top of the chicken. Sprinkle in the dried thyme, smoked paprika, salt, and pepper for flavor.
2. Add the Chicken Broth:
Now, pour the chicken broth over everything in the crockpot. This will help everything cook beautifully and keep it nice and creamy.
3. Slow Cook It:
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken and potatoes are tender and can easily be pierced with a fork.
4. Shred the Chicken:
After the cooking time is up, carefully remove the chicken breasts from the crockpot and shred them using two forks. This makes it easier to mix back into the chowder.
5. Thicken if Desired:
If you like a thicker chowder, melt 2 tablespoons of butter in a small pan on the stovetop. Stir in the flour and cook it for 1-2 minutes until golden. Gradually whisk in some warm broth from the crockpot to create a smooth mixture. Then return this to the crockpot.
6. Add Cream and Final Touches:
Return the shredded chicken to the crockpot, then stir in the heavy cream and any optional thickeners. Mix everything well to combine.
7. Final Cooking:
Let it cook on high for another 15-30 minutes until everything is heated through and the chowder is thickened to your liking. You can taste and adjust the seasoning with more salt and pepper if you wish.
8. Serve and Enjoy:
Now it’s time to enjoy your chowder! Serve it hot, garnished with fresh chopped parsley or chives for a pop of color and flavor. Enjoy every delicious spoonful!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure they are fully cooked before shredding. The crockpot will take a little bit longer to heat up initially, so adjust your cooking time by about 30 minutes if needed.
How Can I Make This Recipe Dairy-Free?
To make the chowder dairy-free, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. You may also want to reduce the butter or use an olive oil instead to keep the flavors balanced.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat, adding a splash of broth or cream to restore its creamy texture.
Can I Add Other Vegetables?
Absolutely! This chowder is very versatile. You can add diced carrots, bell peppers, or even spinach for a nutritional boost. Just make sure to adjust the cooking time accordingly to ensure all veggies are tender.
