Crockpot Chicken Corn Chowder
A creamy, hearty chowder with tender chicken, sweet corn, and potatoes, perfect for busy weekdays or chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless and skinless preferred.
- 2 cups sweet corn Can use fresh or frozen.
- 4 cups chicken broth
- 1 cup heavy cream Add near the end of cooking.
- 1 onion, diced
- 2-3 potatoes, diced Use more for thicker chowder.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: thyme or parsley for garnish
Instructions
Preparation
- Prepare your slow cooker by placing the chicken breasts at the bottom.
- Layer in the diced onion, minced garlic, and diced potatoes on top of the chicken.
- Sprinkle the sweet corn over the top.
- Pour in the chicken broth and season generously with salt and pepper.
- Optional: add thyme or parsley for extra flavor.
Cooking
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, remove the chicken, shred it, and return it to the crockpot.
- Stir in the heavy cream and let it heat for the last 30 minutes.
Serving
- Ladle out warm chowder into bowls and garnish with fresh thyme or parsley if desired.
- Serve with crusty bread for dipping.
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Notes
Do not rush the cooking process; allow enough time for flavor melding. You can double the recipe if needed. It freezes well without cream; add cream when reheating.