There’s nothing like coming home to the rich aroma of slow cooker chicken corn chowder. This hearty soup turns simple ingredients like chicken, sweet corn, and potatoes into a velvety chowder that tastes like you spent hours stirring at the stove—when, in reality, your slow cooker did all the work.
Just toss the ingredients into the slow cooker, and you will return home to dinner, almost ready to serve. I love how the slow cooking process lets the flavors develop and meld together naturally. This soup will be the new go-to recipe for busy weeknights and lazy weekends alike.
The chicken becomes tender enough to shred with just a fork, while the corn and potatoes release starches that help create a creamy texture. Quickly stir in some cream and cheese, and dinner is ready.
This recipe will change your mind if you think chowder is complicated or time-consuming. Unlike traditional methods that require constant attention and multiple steps, this version lets you dump the ingredients in your slow cooker and walk away.
Let me show you the simple steps to make this fuss-free chowder. With just a few minutes of prep in the morning, you’ll have a warm, comforting meal ready when your family needs it most.
Looking for more slow cooker soup recipes? Try slow cooker turkey rice soup, slow cooker loaded potato soup and slow cooker chicken taco soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breasts: For this chowder, I use boneless, skinless chicken breasts. They’re lean and easy to shred.
- Baby potatoes: No peeling required – rinse them and cut them in half.
- Frozen corn
- Chicken broth
- Onion powder
- Garlic salt
- Smoked paprika
- Heavy cream
- Shredded cheddar cheese: I love using sharp cheddar for its bold flavor, but feel free to use your favorite type of cheese.
- Scallions
- Bacon
🥣How to Make Slow Cooker Chicken Corn Chowder
- Add the chicken breasts, halved baby potatoes, frozen corn, chicken broth, onion powder, garlic salt, and smoked paprika to your slow cooker. Stir to combine everything.
- Put the lid on your slow cooker and cook on low for 6 hours or high for 4 hours.
- Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks. The chicken should be tender and fall apart easily. Add the shredded chicken back into the slow cooker.
- Pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir until the cheese melts and the chowder is nice and creamy.
- Ladle the hot chowder into bowls and top with extra shredded cheese, crispy bacon bits, and sliced scallions.
🍴Serving Ideas
All you really need to serve this chicken corn chowder is a simple bowl and spoon, but there are plenty of ways to make it even better.
First things first, let’s talk about toppings. Crispy bacon bits or chopped fresh chives can add a nice salty, savory contrast to the sweet corn and tender chicken.
Add some crusty bread or oyster crackers for texture. A loaf of warm, buttery sourdough or a hunk of chewy French bread is perfect for dunking into the chowder and soaking up every last drop.
A simple green salad with a tangy vinaigrette can help cut through the richness of the soup and add a nice pop of freshness to your meal.
If you’re bringing this chowder to a party or potluck, consider setting up a toppings bar so your guests can customize their bowls. Set out small bowls of crispy bacon, chopped chives, shredded cheese, sour cream, hot sauce, and anything else you can think of, and let your guests go wild.
💭How to Store
Leftover chowder should be stored in an airtight container in the refrigerator for up to 3-4 days. Stir before reheating, as some separation may occur.
⭐Tips
Be sure to check out the step by step instructions
- Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
- If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
- One of the best things about this recipe is its adaptability. Don’t like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid.
- You can use chicken thighs instead of chicken breasts.
📝Reader Questions
You shouldn’t add frozen chicken to the slow cooker for food safety reasons. Thaw the chicken first.
Yes, you can! Sauté the onion and garlic in a large pot, add the remaining ingredients (except for the cream and cheese), and simmer until the chicken is cooked and the potatoes are tender. Shred the chicken, stir in the cream and cheese, and serve.
Of course! Just make sure to peel and dice them into bite-sized pieces so they cook evenly.
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Slow Cooker Chicken Corn Chowder Recipe
Ingredients
- 4 chicken breasts boneless skinless
- 1 ½ pounds baby potatoes halved
- 12 ounces frozen corn
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 2 cups heavy cream
- 1 1/2 cups shredded cheddar cheese plus more for topping
- Scallions and bacon for topping
Instructions
- Add the chicken, potatoes, corn, chicken broth, onion powder, garlic salt, and paprika to your slow cooker.4 chicken breasts, 1 ½ pounds baby potatoes, 12 ounces frozen corn, 2 cups chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic salt, 1 teaspoon smoked paprika
- Cover and cook on low for 6 hours or high for 4 hours.
- After cooking, remove the chicken and shred it.
- Add the chicken back to the slow cooker along with the heavy cream and shredded cheese.2 cups heavy cream, 1 1/2 cups shredded cheddar cheese
- Stir until the cheese completely melts.
- Garnish with scallions and bacon.Scallions and bacon
Notes
- Regular size potatoes work fine in this recipe, just dice them into bite size pieces.
- You can use chicken thighs instead of chicken breasts.
- Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
- If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
- One of the best things about this recipe is its adaptability. Don’t like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid.
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Nutrition Information
Nutrition facts are estimates.
