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A bowl of creamy chicken and vegetable soup with corn, carrots, potatoes, chives, and a dollop of sour cream, served with a spoon.
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Slow Cooker Chicken Corn Chowder

This Slow Cooker Chicken Corn Chowder is creamy, comforting, and made with simple pantry staples. It’s an easy crockpot dinner that’s perfect for busy weeknights and cozy weekends.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Soup
Cuisine: American
Servings: 6 Servings
Author: Wendy

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.
    A slow cooker contains chopped onions, carrots, potatoes, corn, and minced garlic, with seasonings and broth nearby.
  • 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.
    A slow cooker filled with a mixture of shredded chicken, diced potatoes, corn, carrots, and broth. A small bowl of cornstarch and an egg are beside the cooker.
  • 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.
    A hand pours a mixture from a small bowl into a slow cooker filled with a creamy soup containing diced vegetables and chicken.
  • 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.