This Easy Crockpot Chicken Corn Chowder is warm and comforting! With tender chicken, sweet corn, and creamy goodness, it’s perfect for chilly days.
I love how simple it is to throw everything in the crockpot and let it cook! Plus, it makes my house smell amazing while I wait. Who doesn’t enjoy a cozy dinner? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here for a tender texture. If you’re short on time, rotisserie chicken also works great — just shred it and add it in towards the end of cooking.
Corn: Frozen corn is easy and sweet, but if you have fresh corn, you can cut it off the cob! Canned corn is also a fine substitute—just drain it well to avoid extra liquid.
Potatoes: I like using russet potatoes for their creaminess. If you want to save some carbs, try cauliflower instead! Just chop it up and add it in.
Heavy Cream: This brings creaminess to the chowder. You can swap it for half-and-half or even coconut milk for a dairy-free option!
Herbs: Dried thyme gives a nice flavor, but feel free to play around with rosemary or even Italian seasoning if that’s what you have on hand.
How Do I Make the Best Creaminess in My Chowder?
To get that rich, creamy finish to your chowder, making a roux is key. Here’s how to do it simply:
- In a small saucepan, melt the butter over medium heat.
- Once melted, sprinkle in the flour. Stir it for about 1-2 minutes until it forms a smooth paste. This helps thicken the chowder.
- Slowly whisk in the heavy cream (or your chosen substitute) until it’s nice and smooth.
This step not only adds creaminess but also ensures there are no lumps. Mixing it back into the crockpot at the end is where the magic happens—just make sure you stir it well!
With these tips, your chowder will be deliciously creamy and comforting! Enjoy your cooking!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then you can let the crockpot do the work! It cooks for 6-7 hours on low or 3-4 hours on high. If you include extra time for thickening after adding the cream, you’ll be ready to eat in about 7 hours total!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of your crockpot. This helps them cook nicely and stay moist.
2. Add the Veggies:
Now, add in the frozen corn, diced potatoes, chopped onion, and minced garlic. It’s a colorful mix that will make your chowder tasty!
3. Pour in the Broth:
Pour the chicken broth over everything and then sprinkle the dried thyme, salt, and pepper to season it well.
4. Cooking Time:
Cover the crockpot and set it to cook on low for about 6-7 hours or on high for 3-4 hours, depending on your schedule. You’ll know it’s done when the chicken and potatoes are tender.
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Your chowder is about to get even heartier!
6. Make it Creamy:
In a small saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes. This will help thicken your chowder. Then slowly whisk in the heavy cream until it’s smooth and creamy.
7. Combine Everything:
Pour the cream mixture into the crockpot and stir everything together well. It’s time for the flavors to meld!
8. Final Cooking:
Cover the crockpot and let it cook on high for an additional 15-30 minutes. This thickens the chowder and brings all the flavors together beautifully.
9. Serve & Garnish:
Before serving, taste your chowder and adjust the salt and pepper if needed. Garnish with fresh parsley or chives for a lovely touch!
Enjoy your hearty, creamy crockpot chicken corn chowder! It’s the perfect comfort food!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken breasts! Just note that they may require a longer cooking time. Ensure they are fully cooked before shredding—an internal temperature of 165°F is ideal.
Can I Make This Chowder Dairy-Free?
Absolutely! To make it dairy-free, substitute the heavy cream with coconut milk or a non-dairy cream alternative. Just stick to the same measurement for a creamy texture without the dairy!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through. You may want to add a splash of broth or cream to restore the consistency.
Can I Add Other Vegetables?
Yes! Feel free to add other diced vegetables like carrots, bell peppers, or celery for extra flavor and nutrients. Just be mindful of the cooking time as some veggies may require longer to soften.
