Name: Crockpot Chicken Corn Chowder
Prep time: 15 min
Cook time: PT-488182H18M50S
Total time: PT-2H30M
Cuisine: American
Ingredients: 2 lbs skinless boneless chicken breasts or thighs; 3 cups sweet corn kernels (fresh or frozen); 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 2 cups heavy cream or half-and-half; 2 medium potatoes, diced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil or butter; Fresh parsley for garnish (optional)

Description

Enjoy a hearty and comforting Crockpot Chicken Corn Chowder, a perfect slow cooker recipe combining tender shredded chicken, sweet corn, potatoes, and a creamy broth. Ideal for cold nights, this easy-to-make soup offers rich flavors and a velvety texture, making it a hit for family dinners and cozy weekends.

Ingredients

Scale

2 lbs skinless boneless chicken breasts or thighs
3 cups sweet corn kernels (fresh or frozen)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream or half-and-half
2 medium potatoes, diced
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter
Fresh parsley for garnish (optional)

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Instructions

Prepare all ingredients: dice the onion, mince garlic, chop potatoes, and measure corn.
In a skillet, heat olive oil or butter over medium heat. Sear the chicken until lightly browned, then transfer to the slow cooker.
Add diced onion, minced garlic, diced potatoes, sweet corn, smoked paprika, thyme, salt, and pepper to the slow cooker. Pour in chicken broth.
Set the slow cooker to low for 6-8 hours or high for 4 hours until chicken is tender and potatoes are easily pierced.
Shred the cooked chicken directly in the slow cooker or remove, shred, then return to the soup.
Stir in heavy cream or half-and-half. Let simmer on high for an additional 30 minutes until creamy and heated through.

Notes

For added flavor, sear the chicken before adding to the slow cooker.
Use fresh or frozen corn; adjust cooking time if using from frozen.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Reheat thoroughly before serving, either on the stove or in the microwave.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280 kcal Kcal
Sugar: 8 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 70 mg