This Crockpot Chicken Corn Chowder is a warm and creamy dish that’s perfect for chilly days. Packed with juicy chicken, sweet corn, and cozy spices, it’s a hug in a bowl!
Making this chowder is a breeze—just toss everything in the crockpot and let it do the work. I love serving it with some crusty bread for a simple and delicious meal!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for tenderness. If you prefer dark meat, chicken thighs work well too and add extra flavor. You can even use pre-cooked chicken to save time!
Corn: Fresh corn is tasty, but frozen or canned corn are great substitutes. If using canned, drain it first to avoid excess liquid. Fresh corn gives a nice texture, especially in summer!
Potatoes: I like using Yukon Gold potatoes for their creaminess. But you can swap them with Russet or even sweet potatoes for a different flavor and nutrition boost.
Heavy Cream: This adds creaminess, but feel free to substitute half-and-half or coconut milk for a lighter or dairy-free option. It still tastes delicious!
Herbs & Spices: Dried thyme and paprika are my favorites here for depth of flavor. For a kick, you can add cayenne pepper or use fresh herbs like cilantro or parsley instead of dried.
How Can I Ensure My Chicken Stays Tender in the Crockpot?
Cooking chicken in a crockpot is super easy, but there are a couple of tricks to keep it tender. First, place the chicken at the bottom of the pot so it cooks in the broth, which helps it stay moist.
- Set the temperature and cooking time correctly: low for 6-7 hours or high for 3-4 hours.
- Don’t remove the lid! Each time you open the pot, heat escapes and can increase cooking time.
- Shred the chicken right after it’s cooked; it absorbs flavor when stirred back into the chowder.
How to Make Crockpot Chicken Corn Chowder?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 4 cups corn (fresh, frozen, or canned)
- 3 medium potatoes, diced
- 2 medium carrots, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- 1 cup fresh cilantro or parsley, chopped
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare. Once you set it up in the crockpot, you’ll need to let it cook for 6-7 hours on low or 3-4 hours on high. After that, it takes just an additional 10-15 minutes to finish off. So, you can expect about 6-7 hours of cooking time plus the prep time!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will be the base of your chowder.
2. Add Your Veggies:
Next, add the corn, diced potatoes, sliced carrots, diced onion, and minced garlic right on top of the chicken. These fresh ingredients will create a wonderful flavor!
3. Pour in the Broth:
Now, pour in the chicken broth over the veggies and chicken. Don’t forget to sprinkle in the dried thyme, paprika, salt, and pepper. Give everything a gentle stir to mix and combine the ingredients well.
4. Set Your Crockpot:
Cover the crockpot and choose the cooking time: set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender by the end of this time.
5. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the crockpot. Use two forks to shred it into bite-sized pieces, then return the shredded chicken back into the pot. This will help it blend in with all the other yummy ingredients.
6. Stir in Heavy Cream:
Add the heavy cream to the chowder. Stir it all together and let it heat on high for about 10-15 minutes until it’s warm and comforting. This step adds a lovely creaminess to your soup!
7. Taste and Adjust:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper if you think it needs it. A little tweak can make a big difference!
8. Serve and Enjoy!
Your chowder is ready to be served hot! Ladle it into bowls and garnish with fresh chopped cilantro or parsley. Enjoy this hearty and delicious meal with family and friends!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken breasts directly in the crockpot. Just add an extra hour of cooking time on low, or about 30 minutes on high, to ensure they cook through properly. There’s no need to thaw them in advance!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut milk or cashew cream. Just note that the chowder might be slightly less creamy with these substitutions, so feel free to adjust the richness to your liking!
How Should I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or microwave, adding a splash of broth or water if it’s too thick. This helps bring back its creamy texture.
Can I Add Other Vegetables?
Definitely! This chowder is very versatile. You can add bell peppers, celery, or even zucchini for extra veggies. Just chop them into small pieces and add them along with the other vegetables. Enjoy experimenting!
