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Image of Creamy Crockpot Chicken Corn Chowder
Michonne Zendaya

Creamy Crockpot Chicken Corn Chowder

A creamy and hearty crockpot chowder made with tender chicken, sweet corn, potatoes, and savory seasonings — cozy and comforting.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 cups corn (fresh, frozen, or canned)
  • 3 cups potatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1 tsp dried thyme
  • 1/2 tsp paprika

Equipment

  • Crockpot / Slow Cooker
  • knife
  • cutting board
  • measuring cups and spoons
  • forks (for shredding)

Method
 

  1. Place chicken, corn, potatoes, onion, garlic, chicken broth, thyme, paprika, salt, and pepper into the crockpot. Stir to combine.
  2. Cover and cook on low for 6–7 hours, or until chicken and potatoes are tender.
  3. Remove chicken from crockpot, shred with two forks, and return to the soup.
  4. Stir in heavy cream, cheddar cheese, and bacon. Cook for an additional 10 minutes until heated through.
  5. Serve hot, garnished with fresh parsley.

Notes

Serve hot with bread or crackers. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 1 month.