A rich and creamy chowder, this Ultimate Crockpot Chicken Corn Chowder is everything I crave on chilly evenings or busy weekdays. It’s packed with tender chicken, sweet corn, soft potatoes, and a blend of spices that come together beautifully in the slow cooker. With minimal prep and loads of flavor, it’s my go-to comfort food when I want something hearty and satisfying without standing over the stove.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs boneless, skinless chicken breasts
4 cups frozen or fresh corn kernels
1 lb potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream or full-fat coconut milk
½ cup sour cream (or plain Greek yogurt)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
2 tablespoons butter
2 tablespoons all-purpose flour or gluten-free flour blend
½ cup chopped green onions (for garnish)
Fresh parsley or cilantro (optional garnish)
Directions
I start by adding the chicken breasts, corn, potatoes, onion, garlic, broth, salt, pepper, paprika, and cayenne to the slow cooker.
Then I cover and cook it on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the potatoes are soft.
Once the chicken is cooked, I remove it, shred it with two forks, and return it to the crockpot.
Meanwhile, I melt the butter in a small saucepan, whisk in the flour, and cook for about 1–2 minutes to form a roux.
I gradually whisk in the cream, stirring until it thickens slightly.
Then I stir the cream mixture and sour cream into the chowder, mixing well.
I cover and cook on high for another 20–30 minutes until the soup thickens.
Before serving, I taste and adjust the seasoning, then ladle it into bowls and garnish with green onions and fresh herbs.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 6 hours (on low) or 3–4 hours (on high)
Total Time: Approximately 6 hours 15 minutes
Calories: 390 kcal per serving
Variations
Dairy-Free Option: I use full-fat coconut milk and dairy-free sour cream or yogurt alternatives to keep it creamy without the dairy.
Vegetarian Version: I swap the chicken for canned chickpeas or white beans and use vegetable broth.
Extra Veggies: Sometimes I add diced carrots, celery, or bell peppers for more color and nutrition.
Cheesy Twist: Stir in shredded cheddar or pepper jack cheese before serving for an even richer taste.
Spicy Kick: I increase the cayenne or add chopped jalapeños if I’m in the mood for heat.
Storage/Reheating
I let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months, though the texture may change slightly due to the cream. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally to bring back the creamy consistency. If it thickens too much, I just add a splash of broth or milk.
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FAQs
How do I make this chowder thicker?
I like to use a roux made with butter and flour, but for an even thicker texture, I sometimes mash a few potatoes in the soup before adding the cream.
Can I use rotisserie chicken instead?
Yes, I often use shredded rotisserie chicken to save time. I just add it in during the last 30 minutes of cooking instead of the beginning.
Can I cook this on the stovetop instead of a slow cooker?
Absolutely. I simmer everything in a large pot on the stove for about 30–40 minutes until the potatoes are tender and then follow the same steps for thickening.
Is this recipe gluten-free?
If I use a gluten-free flour blend instead of regular flour, the recipe becomes completely gluten-free. I also double-check that the broth and other ingredients are certified GF.
What can I serve with this chowder?
I like to serve it with crusty bread, a green salad, or even a grilled cheese sandwich for a complete meal.
Conclusion
This Ultimate Crockpot Chicken Corn Chowder is one of my favorite cold-weather meals. It’s warm, filling, and layered with delicious flavors — all made with minimal effort thanks to the slow cooker. Whether I’m making a family dinner or prepping for a busy week, this recipe hits the spot every time.
📖 Recipe:
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Ultimate Crockpot Chicken Corn Chowder
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A rich and creamy slow-cooked chowder packed with tender chicken, sweet corn, potatoes, and flavorful spices — the perfect cozy meal for chilly days or busy weeks.
Ingredients
1 ½ lbs boneless, skinless chicken breasts
4 cups frozen or fresh corn kernels
1 lb potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream or full-fat coconut milk
½ cup sour cream (or plain Greek yogurt)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
2 tablespoons butter
2 tablespoons all-purpose flour or gluten-free flour blend
½ cup chopped green onions (for garnish)
Fresh parsley or cilantro (optional garnish)
Instructions
- Add chicken breasts, corn, potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, and cayenne (if using) to the slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and potatoes are soft.
- Remove chicken from the slow cooker, shred with two forks, and return to the pot.
- In a small saucepan, melt butter and whisk in the flour to form a roux; cook for 1–2 minutes.
- Gradually whisk in the cream and stir until slightly thickened.
- Stir the cream mixture and sour cream into the chowder and mix well.
- Cover and cook on high for another 20–30 minutes until the chowder thickens.
- Taste and adjust seasoning as needed, then serve garnished with green onions and fresh herbs.
Notes
Use full-fat coconut milk and dairy-free alternatives for a dairy-free version.
Swap chicken for canned chickpeas or white beans and use vegetable broth for a vegetarian version.
Add diced carrots, celery, or bell peppers for extra veggies.
Stir in shredded cheddar or pepper jack cheese for a cheesy twist.
Increase cayenne or add chopped jalapeños for a spicier version.
Cool leftovers completely before refrigerating or freezing.
Reheat gently and add a splash of broth or milk if too thick.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
