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Crockpot Chicken Corn Chowder – A Cozy Slow-Cooked Favorite

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A creamy, hearty crockpot chicken corn chowder made with tender chicken, sweet corn, and wholesome vegetables, slow-cooked for rich, comforting flavor.

Ingredients

Scale

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs

  • 4 medium Yukon Gold potatoes, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups frozen or fresh corn

  • 4 cups low-sodium chicken broth

  • 1 tsp dried thyme

  • 1 bay leaf

  • ½ tsp smoked paprika

  • Salt and pepper to taste

  • 1 cup half-and-half or heavy cream

  • Optional: 1 cup shredded cheddar cheese

  • Optional: 2 tbsp cornstarch + 2 tbsp cold water (for thickening)

Instructions

  • Add chicken, potatoes, carrots, celery, onion, garlic, and corn to slow cooker.

  • Pour in chicken broth and add thyme, bay leaf, paprika, salt, and pepper.

  • Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

  • Remove chicken, shred it, and return to the pot.

  • Stir in cream and, if using, thickener or cheese.

  • Cook for another 20–30 minutes on HIGH if thickening.

  • Taste and adjust seasoning. Serve hot with garnish of choice

Notes

  • Add jalapeños for spice, or fresh herbs for brightness.

  • Store in fridge for 3–4 days or freeze (without cream) for 3 months.

  • Great with crusty bread or cornbread muffins.

Find it online: https://feasttrove.com/crockpot-chicken-corn-chowder-a-cozy-slow-cooked-favorite/