Creamy slow cooker chicken corn chowder is the perfect set it and forget it crockpot soup to warm you all season long.
Try these other hearty soups next! Instant Pot Chicken and Dumplings, Creamy White Chicken Lasagna Soup, and Vegetable Beef Soup.
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.
Yummy recipe! I used half and half so it’s thin, more soupy than chowder, but I don’t mind. The dairy curdled but again, I don’t mind as it still tastes good. I tried to cook it in less time on High but the potatoes weren’t done at all after a few hours, so I took out the chicken, shredded it, and left it in the fridge overnight. Turned everything to low overnight and then added the chicken, bacon, and half and half in the morning. I would make again!
I added a stalk of celery and couple cloves of fresh garlic, and seasoned this up a little bit more with some Mrs. Dash, seasoned salt, and sweet paprika. Also added an extra can of regular, drained corn. Used a roasted chicken from Costco. Came out great. Delicious!
Looking for a recipe just like this but with noodles too! How would you suggest making that happen? Cooking noodles first then just adding them in at the end? Or something even easier?!
I would make it as is then at the end stir the noodles you want in the slow cooker until they’re cooked. It should only take a few minutes.
Can you use bacon bits in place of bacon?
Yes, I think it would still work out great 🙂
Good job