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.
I made this tonight and loved it. I didn have green chilis so I used ginger instead. I also sauteed the onions and added celerybefore adding to the slow cooker.Thank you for this recipe! I will make this again!
Awesome job, Linee! Thanks for sharing your input!
What if I am making thIs in a stock pot on the Stove? Is there anything you suggest, or just throw it all in (minus chicken baking in the oven)?
No suggestions other than cooking the chicken before hand then shredding and stirring into the soup OR you could grill or pan-sear the chicken and cube it instead of shredding it. Otherwise it’s pretty much the same and should be ready in about 30 minutes, plus the time to cook the chicken!
So easy and absolutely delicious!
SO glad you enjoyed this recipe!
I’ve made this in both the slow cooker and in a heavy pot on the stove top, either way it’s DELICIOUS and my 5 and 8 year old daughters request it regularly. I leave out the green chiles but otherwise make it exactly as per the recipe and it’s just a beautiful chowder. Thanks for the wonderful recipe!
You are so welcome! Thank you for your positive feedback!
Does the heavy cream in this act as a substitue for cream of chicken soup in what other chicken corn chowders recipes use?
Sure, I guess you could say that! It is what makes the soup creamy/thicker.