There’s nothing quite as comforting as a big bowl of Crockpot Chicken Corn Chowder on a chilly day. This creamy, hearty soup is brimming with juicy chicken, sweet corn, tender potatoes, and savory vegetables, all slow-cooked to perfection. Every spoonful is a cozy hug, layered with flavor and a hint of smokiness from optional bacon and cheddar. Whether you’re feeding a hungry crowd or craving a fuss-free weeknight dinner, Crockpot Chicken Corn Chowder is the kind of recipe you’ll want to come back to again and again.

Crockpot Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Chicken Corn Chowder is how it transforms humble pantry staples into something magical. Each ingredient plays a starring role—whether it’s the sweetness of corn, the creaminess from half-and-half, or the savory depth from spices and broth, every component matters. Here’s what you’ll need, plus a few tips to make each one shine:

Chicken breasts: Boneless, skinless chicken breasts soak up all the flavors and shred beautifully after slow cooking.
Canned corn: Drained regular corn offers pops of sweetness and color in every bite.
Cream-style corn: Adds rich, creamy texture and extra corn flavor to the chowder base.
Diced carrots: These bring a subtle sweetness and vibrant orange hue to the dish.
Diced potatoes: Potatoes make the soup hearty and help thicken the chowder naturally.
Diced celery: Celery adds a gentle crunch and aromatic depth to the background.
Onion: A small, diced onion mellows as it cooks and infuses the broth with savory flavor.
Chicken broth: The foundation of your chowder; use low-sodium if you prefer to control the saltiness.
Garlic powder: Delivers a gentle garlicky warmth that ties everything together.
Dried thyme: A touch of thyme brings a subtle, earthy note that complements the chicken.
Paprika: Paprika adds gentle smokiness and a lovely blush of color.
Salt and pepper: Season to taste, balancing all the flavors in the chowder.
Half-and-half or heavy cream: For ultimate creaminess; heavy cream makes it richer, half-and-half keeps it lighter.
All-purpose flour: A quick whisk with cream thickens your chowder, but swap for cornstarch if you need it gluten-free.
Cooked bacon (optional): Crumbled bacon gives a savory, smoky finish—don’t skip if you love extra flavor!
Shredded cheddar cheese (optional): Melts into the chowder for an irresistible cheesy twist.
Chopped fresh parsley or green onions: These bright garnishes add freshness and a pop of color at serving.

How to Make Crockpot Chicken Corn Chowder

Step 1: Build the Base

Start by layering the chicken breasts, both kinds of corn, carrots, potatoes, celery, onion, chicken broth, garlic powder, thyme, paprika, salt, and pepper into your trusty 6-quart crockpot. Give everything a gentle stir so the seasonings start to mingle and coat the ingredients. It’s already smelling good, and you haven’t even hit the “on” button yet!

Step 2: Slow Cook to Perfection

Pop the lid on your crockpot and set it to cook on low for 6 to 7 hours, or high for 3 to 4 hours. As the soup simmers away, the chicken will absorb all those wonderful flavors and become fork-tender, while the veggies soften and meld into the creamy broth. Feel free to go about your day—this step is all about letting the slow cooker do the heavy lifting.

Step 3: Shred the Chicken

Once the chicken is fully cooked and the vegetables are tender, use tongs to gently remove the chicken breasts. Shred them with two forks until you have delicious, bite-sized pieces, then return the chicken to the crockpot. The shredded chicken will soak up even more of that rich, flavorful broth.

Step 4: Thicken the Chowder

In a small bowl, whisk together the half-and-half (or heavy cream) and flour until completely smooth—no lumps allowed! Pour this mixture into the crockpot and stir well. Cover and cook on high for another 20 to 30 minutes; the chowder will thicken up beautifully and become irresistibly creamy.

Step 5: Add Toppings and Serve

Just before serving, stir in crumbled bacon and shredded cheddar if you’re feeling extra indulgent. Ladle your hot Crockpot Chicken Corn Chowder into bowls, then top with a sprinkle of fresh parsley or green onions for a burst of color and freshness. This is the moment everyone’s been waiting for—dig in and enjoy!

How to Serve Crockpot Chicken Corn Chowder

Garnishes

A handful of chopped parsley or green onions adds a bright, fresh note to every bowl of Crockpot Chicken Corn Chowder. If you love extra richness, don’t be shy with the bacon or a sprinkle of cheddar. You can even add a dollop of sour cream or a dash of hot sauce for a little zing—make it your own!

Side Dishes

This chowder is hearty enough to stand alone, but it’s absolutely irresistible with warm, crusty bread or soft dinner rolls for dipping. A simple green salad with a tangy vinaigrette is a lovely, fresh contrast to the creamy soup. For something extra, try serving with cornbread or a crisp apple slaw for a touch of sweetness.

Creative Ways to Present

For a fun twist, serve Crockpot Chicken Corn Chowder in hollowed-out bread bowls—kids and adults alike will love it! If you’re hosting a party, try ladling it into small mugs or ramekins as an appetizer. You can even set up a “chowder bar” with bowls of toppings like crumbled bacon, cheese, chives, and hot sauce so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Let any leftover Crockpot Chicken Corn Chowder cool to room temperature, then transfer it to airtight containers. It keeps well in the fridge for up to 4 days, making it perfect for meal prep or easy lunches throughout the week. The flavors deepen as it sits, so leftovers are often even tastier!

Freezing

This chowder freezes beautifully—just leave out the cream and cheese before freezing for the best texture. Store in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat and stir in the cream and cheese just before serving.

Reheating

Reheat Crockpot Chicken Corn Chowder gently on the stovetop over medium-low heat, stirring occasionally until hot. If the chowder has thickened up too much, add a splash of broth or milk to loosen it to your desired consistency. You can also microwave individual portions in short bursts, stirring in between to ensure even heating.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using rotisserie chicken is a great time-saver. Just add the shredded cooked chicken during the last hour of cooking and reduce the overall crockpot time by 1 to 2 hours, since you’re only heating it through.

Is there a way to make Crockpot Chicken Corn Chowder gluten-free?

Yes—simply swap the all-purpose flour for an equal amount of cornstarch mixed with the cream. This will thicken your chowder without any gluten, so everyone can enjoy it worry-free.

Can I use frozen corn instead of canned?

Definitely! You can substitute frozen corn for the canned version with no problem. Just measure out about 1 1/2 cups and add it to the crockpot with the other ingredients as usual.

How can I make this chowder spicier?

If you like a little heat, add a diced jalapeño or a pinch of cayenne pepper when you add the other veggies and spices. A drizzle of hot sauce just before serving also gives each bowl a spicy kick!

What’s the best way to thicken the chowder if I don’t have flour or cornstarch?

No worries! You can blend a cup or so of the chowder (before adding the cream) and stir it back in to naturally thicken the soup using the potatoes and veggies. It’s a clever trick that works every time.

Final Thoughts

Whether you’re new to slow cooking or a seasoned pro, Crockpot Chicken Corn Chowder is the kind of soul-warming dish that feels like home. Give it a try the next time you need a little comfort in a bowl—you’ll see just how easy and delicious homemade chowder can be!

Crockpot Chicken Corn Chowder Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 7 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crockpot Chicken Corn Chowder is a creamy, comforting soup that’s perfect for any day. Made with tender chicken, sweet corn, and hearty vegetables slow-cooked to perfection, it’s an easy-to-make meal that delivers rich flavors with minimal effort. The addition of creamy half-and-half and optional bacon and cheese makes it a filling and satisfying dish ideal for fall or anytime comfort food craving.

Ingredients

Scale

Chicken and Vegetables

1.5 pounds boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced potatoes
1/2 cup diced celery
1 small onion, diced

Corn

1 (15-ounce) can corn, drained
1 (15-ounce) can cream-style corn

Liquids and Seasonings

3 cups chicken broth
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste

Thickening and Garnishes

1 cup half-and-half or heavy cream
2 tablespoons all-purpose flour
4 slices cooked bacon, crumbled (optional)
1/2 cup shredded cheddar cheese (optional)
Chopped fresh parsley or green onions for garnish

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Instructions

Combine Ingredients in Crockpot: Add the chicken breasts, drained corn, cream-style corn, carrots, potatoes, celery, diced onion, chicken broth, garlic powder, dried thyme, paprika, salt, and pepper into a 6-quart crockpot. Stir gently to mix all ingredients evenly.
Cook Low and Slow: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Cook until the chicken is fully cooked through and the vegetables become tender.
Shred Chicken and Thicken Chowder: Remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot. In a small bowl, whisk together the half-and-half and flour until smooth to create a slurry. Stir this mixture into the chowder to thicken it.
Final Cooking and Thickening: Cover the crockpot again and cook on high for an additional 20 to 30 minutes or until the chowder has thickened to your liking.
Add Optional Garnishes and Serve: Just before serving, stir in crumbled cooked bacon and shredded cheddar cheese if desired. Ladle the chowder into bowls and garnish with chopped fresh parsley or sliced green onions for a fresh finish.

Notes

For a deeper, richer flavor, sauté the onions and celery in a bit of oil or butter before adding them to the crockpot.
Using pre-cooked rotisserie chicken can reduce the total cook time by 1 to 2 hours.
To make this chowder gluten-free, substitute the all-purpose flour with cornstarch for thickening.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 6 to 7 hours on low or 3 to 4 hours on high plus 20-30 minutes for thickening
Category: Soup
Method: Slow Cooker
Cuisine: American