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A bowl of creamy Chicken Corn Chowder is shown as the featured image.

Amazing Chicken Corn Chowder Crockpot

This creamy and flavorful Chicken Corn Chowder is made easy in the crockpot. It features tender chicken, sweet corn, and hearty potatoes in a rich, comforting broth.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 4 medium potatoes, peeled and diced
  • 2 cups frozen corn
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour optional, for extra thickening
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Chopped fresh parsley optional garnish
  • Crumbled bacon optional garnish
  • Shredded cheddar cheese optional garnish

Equipment

  • Crockpot (6-quart)
  • large skillet
  • measuring cups and spoons
  • cutting board
  • knife
  • mixing bowls
  • whisk
  • Ladle

Method
 

  1. In a large skillet, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Transfer the sautéed vegetables to a 6-quart crockpot. Add chicken breasts, chicken broth, thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
  4. Remove chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the crockpot.
  5. Stir in the diced potatoes. Cover and cook on high for another 30-45 minutes, or until potatoes are tender.
  6. If you prefer a thicker chowder, whisk flour with 1/2 cup of cold water to form a slurry. Slowly whisk the slurry into the crockpot and cook on high for 15-20 minutes, or until thickened.
  7. Stir in the frozen corn and heavy cream. Cook for another 5-10 minutes, or until heated through. Do not boil.
  8. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley, crumbled bacon, or shredded cheddar cheese, if desired.

Notes

For a richer flavor, use homemade chicken broth. To prevent the cream from curdling, add it at the very end and avoid boiling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding a bay leaf to the crockpot for added depth of flavor, removing it before serving. For a spicier chowder, increase the amount of red pepper flakes.