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Creamy Crockpot Chicken Corn Chowder

A creamy and hearty crockpot chowder made with tender chicken, sweet corn, potatoes, and savory seasonings — cozy and comforting.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chicken corn potato soup, crockpot chicken corn chowder, slow cooker chowder
Servings: 6 servings
Calories: 430kcal
Author: Michonne Zendaya
Cost: 15

Equipment

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

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

Instructions

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