Slow Cooker Chicken Corn Chowder
If you’re looking for an easy, cozy dinner that basically cooks itself, Slow Cooker Chicken Corn Chowder is it. This is one of those dump-and-go meals that makes life easier on busy days, especially when everyone’s hungry and you don’t feel like standing over the stove.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This chowder is a regular around here when the weather cools off or when I just need something comforting without blowing the grocery budget. I love that it uses simple ingredients I usually already have, and the slow cooker does all the heavy lifting while I juggle a million other things.
If you love easy crockpot meals like this, you’ll probably also enjoy slow cooker chicken satay, slow cooker white lasagna, and slow cooker Mediterranean chicken that stretch ingredients without sacrificing flavor.
Why You’ll Love This Recipe
- Set-It-and-Forget-It: The slow cooker makes this practically effortless.
- Family-Friendly: Creamy, mild, and comforting—perfect for picky eaters.
- Budget-Conscious: Uses affordable pantry staples and stretches one pound of chicken.
- Flexible & Forgiving: Easy to lighten up or thicken depending on what you prefer.
Ingredients
Slow Cooker Chicken Corn Chowder
Equipment
- Slow cooker or crockpot
- cutting board
- Sharp Knife
- measuring cups and spoons
- Mixing Spoon
- Two forks for shredding chicken
Ingredients
- 1 lb boneless skinless chicken breasts
- 3 cups chicken broth
- 3 cups diced potatoes about 3 medium
- 1 small onion diced
- 2 cups frozen corn
- 1 cup chopped carrots
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tbsp cornstarch mixed with 2 tbsp water optional, for thickening
Instructions
- Place chicken breasts in the bottom of the crockpot. Add broth, potatoes, onion, corn, carrots, garlic, salt, pepper, and thyme.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until chicken and potatoes are tender.
- Remove chicken, shred it with two forks or dice, and return it to the crockpot.
- Stir in heavy cream. If you prefer a thicker chowder, stir in the cornstarch slurry and cook on High for 15–20 more minutes until thickened.
- Taste and adjust seasoning as needed before serving.
Notes
- Add cream at the end so it doesn’t curdle.
- Thicken gradually—start with half the slurry and add more if needed.
- Taste before serving and adjust salt as needed.
- Let the chowder sit for a few minutes after cooking to thicken naturally.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave, stirring occasionally. Freezing:
Freeze before adding the cream for best texture. Add cream after reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Wendy’s Tips
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- For extra flavor, sauté the onion and garlic first, but it’s totally optional.
- Want it thicker without cornstarch? Mash a few potatoes right in the crockpot.
- Swap thyme for parsley or rosemary if that’s what you have on hand.
- You can dice the chicken instead of shredding if you prefer chunkier bites.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Cook on High for 3–4 hours. Low heat is more hands-off, but both work just fine.
The chicken should shred easily with a fork and reach an internal temperature of 165°F.
Absolutely. You can use half-and-half, evaporated milk, or even whole milk for a lighter chowder.
The cornstarch slurry works great, or you can mash some of the potatoes directly in the soup.
More Soup Recipes You May Love
