This Easy Crockpot Chicken Corn Chowder is a warm and cozy dish that brings together tender chicken, sweet corn, and creamy goodness. Just toss everything in the crockpot, and let it do the work!
I love how easy it is to prepare! It’s a meal that warms you up without much fuss. Serve it with some crusty bread, and you’ve got a dinner that feels like a hug! 💛
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for this recipe, but thighs work wonderfully, too. They’re juicier and can add more flavor. If you’re in a pinch, rotisserie chicken can be used instead; just add it in during the last 30 minutes of cooking to warm it up.
Corn: Frozen corn is super convenient and works perfectly. If you’re feeling adventurous, you can use fresh corn off the cob or even canned corn. Just rinse and drain the canned corn well to avoid excess salt.
Potatoes: I usually go for russet potatoes for their creaminess. If you need a quicker cooking option, you can use diced sweet potatoes or even cauliflower for a lighter option.
Cream: Heavy cream makes for a rich chowder, but half-and-half works well for a lighter base. If you’re looking to cut back on dairy, coconut milk or almond milk can be good alternatives, although they will change the flavor slightly.
What’s the Best Way to Shred Chicken?
Shredding chicken might seem tricky, but it’s really easy once you get the hang of it. After you remove the cooked chicken from the crockpot, grab two forks and follow these simple steps:
- Hold one fork steady while using the other to pull apart the chicken into strips.
- Keep shredding until you get to your desired texture—some like it chunky, others prefer it finer.
- Don’t hesitate to return the shredded chicken back to the chowder; it adds great flavor throughout!
This technique is super useful not just for this chowder but for tacos, sandwiches, and more. Plus, it’s quick, so you won’t be stuck in the kitchen for long!
How to Make Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups frozen corn kernels (about 1 bag)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
For Thickening:
- 2 tbsp butter
- 2 tbsp all-purpose flour
For Garnish:
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This easy crockpot chicken corn chowder will take around 10-15 minutes to prep. Then, you’ll let your trusty crockpot do the magic—6-7 hours on low or 3-4 hours on high. Just give it a final stir before serving, and you’ll have a delicious, hearty meal waiting for you!
Step-by-Step Instructions:
1. Set the Base:
Start by placing the boneless, skinless chicken breasts (or thighs) in the bottom of your crockpot. This forms the base of your chowder and keeps the chicken juicy.
2. Add the Veggies:
Next, add the frozen corn, diced potatoes, chopped onion, and minced garlic to the crockpot. Then, pour in the chicken broth, sprinkle the dried thyme, add smoked paprika (if using), and season with salt and pepper to taste. Stir everything gently to combine.
3. Let It Cook:
Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours. You want to ensure the chicken and potatoes are nice and tender before moving on to the next step!
4. Shred the Chicken:
Once cooked, remove the chicken from the crockpot and shred it using two forks. This is super easy and will make mixing everything together a breeze.
5. Make the Roux:
In a small pan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes. This will create a roux that adds creaminess to your chowder.
6. Cream It Up:
Slowly whisk the heavy cream into your roux until it’s smooth. This mixture adds a delightful creaminess to your chowder.
7. Combine Everything:
Return the shredded chicken to the crockpot, then stir in the cream mixture. Let it cook on high for an additional 15-20 minutes until the chowder slightly thickens.
8. Taste and Adjust:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper if needed. Every kitchen has its flavor, so make it your own!
9. Serve and Enjoy:
Once ready, ladle the chowder into bowls and garnish with fresh parsley or chives if you like. Serve it hot, and enjoy the warmth it brings!
FAQ about Easy Crockpot Chicken Corn Chowder
Can I Use Fresh Corn Instead of Frozen?
Absolutely! Fresh corn can be used for a sweeter flavor. Just make sure to cut it off the cob and use about 4 cups of fresh kernels, adding them in during the last hour of cooking to keep them crisp.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, half-and-half or whole milk works well. For a dairy-free choice, try full-fat coconut milk, which will lend a nice creaminess while adding a hint of coconut flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.
Can I Make This Chowder Vegetarian?
Yes! You can omit the chicken and use vegetable broth instead. For added protein, consider adding beans or lentils. You can also include additional vegetables like bell peppers or zucchini for extra flavor and texture.
