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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.