Creamy Crockpot Chicken Corn Chowder
A hands-off recipe packed with homestyle flavors, this chowder combines juicy chicken, creamy broth, and hearty vegetables for a soul-warming meal. It’s perfect for family dinners, cold nights, or easy weekday lunches.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups corn kernels fresh, frozen, or canned
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced onion
- 2 garlic cloves minced
- 1 cup heavy cream
- 2 tablespoons all-purpose flour or cornstarch for gluten-free
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley optional, for garnish
Instructions
- Add the chicken, broth, corn, potatoes, carrots, celery, onion, garlic, paprika, thyme, salt, and pepper to the crockpot. Stir gently to mix.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and vegetables are soft.
- Take the chicken out, shred it using two forks, then return it to the crockpot and stir well.
- In a small bowl, whisk together the heavy cream and flour until smooth.
- Pour the mixture into the chowder and cook on high for another 20–30 minutes until thickened.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-crockpot-chicken-corn-chowder/
Notes
You can use rotisserie chicken to save time—just reduce cook time accordingly.
Yukon Gold potatoes add extra creaminess, but russet or red potatoes work too.