Creamy slow cooker chicken corn chowder is the perfect set it and forget it crockpot soup to warm you all season long.
It’s been cooling off ever so slightly lately and that little change in temperature, along with a few teeny tiny red leaves on the bushes lining our driveway, is getting me in the Fall mood very quickly. I’ve made two soups in the last four days and I’m not ashamed to say I have another one on the way. I just can’t help myself. When I get in the mood for soup, things get a little out of hand. Looks like this year we’re starting a little early, but I promise I won’t bombard with you soup though, we’ll ease into it. One now, another…. tomorrow. Ha! I’m joshing. I’ll give it a week or so.
This is the Fall dinner of my dreams. Honestly it just doesn’t get much easier than this. Maybe ever. Step one, dump everything into your slow cooker. Step two, shred chicken with two forks. Step three, stir in a few more ingredients. DONE. Dinner is served.
I’m not saying you absolutely have to but I highly recommend serving this soup with a load of French bread on the side. I’d eat a loaf of French bread by itself but have you ever dipped a few morsels into the leftover chowder at the bottom of your bowl?? It’s just a little bit of tasty magic I feel that you really need in your life.
What people are saying about this Slow Cooker Chicken Corn Chowder
“This recipe has become one of my mainstays! I like to raise the spiciness factor by using a can of chipotles in adobo instead of the green chiles.” – Max
Slow Cooker Chicken Corn Chowder
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red, gold, or brown potatoes - cut into 1-inch pieces, (red potatoes are my favorite)
- 1 8-ounce can diced green chiles
- 1 small white or yellow onion - diced
- 2 cans cream-style corn
- 2 cups heavy cream - (may sub half & half for a lighter version)
- 1 teaspoon garlic powder
- 4-6 strips bacon - diced and cooked til crispy
- salt and pepper to taste
- freshly chopped parsley
Instructions
- Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 4 hours.
- Uncover slow cooker and use two forks to shred chicken.
- Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
- Garnish with fresh parsley and cracked black pepper and serve hot.
Hi TIffany,I made this chicken corn chowder tonight ,it was fabulous!! I coOked it 6 hours per instructions. It turned out fine other than the broth seemed a little thin. I seen that you said cook time should have been 4 hours and I was wondering if the extended time might have something to do with it? Is there a way to thicken it up a bit?this will DEFINITELY be one of our go to meals for the seaSon😊 Thanks!
Hi Velvet- happy to hear that you enjoyed this soup so much!! I don’t think it had to do with the cooking time- maybe next time you can add a corn starch slurry of 2 T water + 2 T corn starch stirred, add to pot to cook for 30 minutes on high!
This recipe is so good that it made it to my book of favorite recipes! The perfect balance of sweet, savory, and spice. I’ve made it three times in the last month, and I’m making another batch today! Thank you!
Best compliment, ever!! Super excited it has now made your favorites list. Thanks for stopping by, Kristen!
I was super eXcited about this recipe but it just did not turn out well for me. The broth is thin, its like the corn and chicken are just lost in there! I’ve saved it and am trying to salvage it With more corn and will attempt a corn starch slurry as well.
Sorry to hear that you didn’t have great success with this recipe! Hoping the slurry helps out!
Thank you for the excellent recipe!
Thanks, Jordan! Super excited that you loved this recipe!
Second time. Awesome. Tweaking. Added more corn, spices. Also needed some corn starch ro thicken broth.
Awesome! Super excited to hear that you enjoyed this recipe- Lynn. Thanks for your input!