Crockpot Chicken Corn Chowder

Why Make This Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder is a delightful and comforting dish that’s perfect for any day of the week. This hearty chowder combines tender chicken, sweet corn, and creamy potatoes into a warm bowl of goodness that feels like a big hug on a chilly evening. Plus, it’s incredibly easy to make! With minimal prep time, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. Whether you’re serving it for family dinners or a cozy gathering with friends, this chowder is sure to impress.

How to Make Crockpot Chicken Corn Chowder

Making Crockpot Chicken Corn Chowder is a breeze! The slow cooker does all the heavy lifting, allowing you to enjoy delicious flavors without toiling over the stove. This recipe is perfect for busy weeknights or when you want to prepare a meal ahead of time. Just imagine coming home to the warm, savory scent of chicken and corn gently simmering, waiting to be savored.

Ingredients:

• 1 pound chicken breasts
• 2 cups corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 medium potatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh thyme (or 1 teaspoon dried)

Directions:

1. Place the chicken breasts in the bottom of the crockpot.
2. Add corn, onion, garlic, broth, potatoes, salt, pepper, and paprika.
3. Stir to combine all ingredients gently.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked thoroughly.
5. Once cooked, remove the chicken, shred it, and return it to the crockpot.
6. Stir in the heavy cream and fresh thyme.
7. Heat for an additional 15-20 minutes on low.
8. Serve warm.

Nutritional Information

Per serving (assuming 6 servings):

• Calories: 365
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 790mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 22g

How to Serve Crockpot Chicken Corn Chowder

Serve your chowder warm, garnished with a sprinkle of fresh thyme or a dash of paprika for a pop of color. It pairs perfectly with crusty bread, fluffy dinner rolls, or even a light green salad. For a heartier meal, consider adding a simple side of roasted vegetables or a warm cornbread muffin to round out the experience.

How to Store Crockpot Chicken Corn Chowder

If you have leftovers (which are unlikely, but possible!), let the chowder cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to enjoy again, simply heat it on the stove over low heat or in the microwave until warmed through. For longer storage, you can freeze it in a freezer-friendly container for up to 3 months. Just be sure to leave some space at the top for expansion.

Expert Tips for Perfect Crockpot Chicken Corn Chowder

• Chicken Options: You can use boneless, skinless chicken thighs instead of breasts for a richer flavor.
• Vegetable Boost: Add in other vegetables like bell peppers, celery, or carrots for extra nutrition and flavor.
• Creaminess Factor: For a lighter version, swap heavy cream for half-and-half or milk.
• Thickening Up: If you prefer a thicker chowder, mash some of the potatoes once cooked to create a creamier texture.

Delicious Variations

• Spicy Corn Chowder: Add a diced jalapeño or a dash of hot sauce to spice things up.
• Southwestern Twist: Incorporate black beans and diced tomatoes for a southwestern flair.
• Vegan Option: Use chickpeas instead of chicken, and substitute coconut cream or unsweetened almond milk for heavy cream.

Frequently Asked Questions

• Can I use frozen chicken?
  Yes, you can use frozen chicken breasts! Just be sure to add an additional hour to the cooking time.

• What can I use instead of chicken broth?
  Vegetable broth is a great substitute if you want a vegetarian option.

• Can I make this chowder on the stovetop?
  Absolutely! Simply sauté the onions and garlic in a large pot, add the other ingredients, bring to a boil, then simmer for about 30-40 minutes until the chicken and potatoes are cooked.

Conclusion

Crockpot Chicken Corn Chowder is a comforting, rich, and satisfying dish that provides both ease and flavor in one simple recipe. Its creamy texture and delicious taste make it the perfect meal for any occasion. We invite you to give it a try, savor every bite, and share your experiences! Whether you’re cooking for family or entertaining friends, this chowder is bound to be a hit. So, pull out that crockpot and get ready to enjoy a delightful bowl of goodness!

Crockpot Chicken Corn Chowder

This hearty crockpot chicken corn chowder combines tender chicken, sweet corn, and creamy potatoes into a comforting dish that’s easy to make and perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 365

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breasts Boneless, skinless
• 2 cups corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth Can substitute with vegetable broth
• 1 cup heavy cream Can substitute with half-and-half or milk for a lighter version
• 2 medium potatoes, diced For a thicker chowder, mash some of the cooked potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh thyme (or 1 teaspoon dried)

Method

 

Preparation

1. Place the chicken breasts in the bottom of the crockpot.
2. Add corn, onion, garlic, broth, potatoes, salt, pepper, and paprika.
3. Stir to combine all ingredients gently.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked thoroughly.
5. Once cooked, remove the chicken, shred it, and return it to the crockpot.
6. Stir in the heavy cream and fresh thyme.
7. Heat for an additional 15-20 minutes on low.
8. Serve warm.

Notes

Top with a sprinkle of fresh thyme or a dash of paprika. Great with crusty bread or salad. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.