This Easy Crockpot Chicken Corn Chowder is a cozy dish packed with tender chicken, sweet corn, and creamy goodness. Just toss your ingredients in the crockpot and let it do the magic!
You’ll love how simple it is to prepare. I often serve it with some crunchy bread on the side for dipping. Perfect for chilly days when you want something warm and delicious! 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here, but thighs work, too! Thighs will make your chowder even juicier. If you want a vegetarian option, use chickpeas or tofu instead.
Corn: Frozen corn is convenient and sweet, but fresh corn off the cob is even better if it’s in season! You can also use canned corn; just drain and rinse it before adding.
Heavy Cream: For a lighter option, you can use half-and-half or even whole milk. Coconut milk is a fun dairy-free choice that will add a unique flavor.
Potatoes: Russets or Yukon Golds are great because they get creamy with cooking. If you want a low-carb alternative, try cauliflower instead!
How Do You Ensure Perfectly Creamy Chowder?
The key to creamy chowder is making a smooth roux. Start by melting butter in a skillet, then whisk in flour. Cook it until it’s a lovely light gold; this helps blend the flavors smoothly in your chowder.
- Don’t rush it! Cooking the roux slowly enhances the flavors.
- When you add cream, do it slowly while whisking to prevent lumps.
- Adjust the thickness by adding more broth if it’s too thick, or simmer it longer if it’s too thin.
These small tips make a big difference in achieving a silky texture for your chowder!
How to Make Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional)
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus cooking time of 6-7 hours on low or 3-4 hours on high in the crockpot. It’s the perfect set-it-and-forget-it meal for a busy day!
Step-by-Step Instructions:
1. Layer in the Chicken and Vegetables:
Start by placing the boneless chicken breasts at the bottom of the crockpot. Next, add the diced onion, minced garlic, frozen corn, and diced potatoes right on top of the chicken.
2. Add Broth and Seasoning:
Pour the chicken broth over the layered ingredients. Now sprinkle in the dried thyme, smoked paprika, salt, and black pepper. This is where the flavors start to build!
3. Cook Until Tender:
Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. You want the chicken and potatoes to be nice and tender, perfect for shredding!
4. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot.
5. Make the Creamy Base:
In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it’s a light golden color; this is called a roux. It helps to thicken your chowder!
6. Combine the Cream:
Slowly whisk in the heavy cream to the roux, stirring constantly until smooth and thickened. This creamy mixture is what makes the chowder so delicious!
7. Mix It All Together:
Pour the cream mixture into the crockpot with all the ingredients. Stir well to combine, creating that lovely rich chowder.
8. Cheese It Up (Optional):
If you’d like, add shredded cheddar cheese to the chowder and stir until it’s melted and evenly mixed in. This step is totally optional but highly recommended for extra flavor!
9. Final Touches:
Taste the chowder and adjust the seasoning with additional salt and pepper if needed. Make sure it’s just right for you!
10. Serve and Enjoy:
Dish out the chowder hot, garnished with chopped chives or parsley for a fresh touch. Enjoy your hearty and creamy Crockpot Chicken Corn Chowder with some bread for dipping!
This dish is all about comfort food goodness—perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that the cooking time may need to be extended by about an hour on low or 30 minutes on high to ensure the chicken is fully cooked through.
How Can I Thicken the Chowder Further?
If you prefer a thicker chowder, you can mash some of the cooked potatoes directly in the crockpot after cooking. This will give the chowder a creamier texture. Alternatively, add more roux by mixing extra flour and butter in equal parts, cooking it, and then incorporating it into the chowder.
Can I Store Leftovers? How Long Will They Last?
Absolutely! Store your leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave, stirring occasionally for even heating.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can use half-and-half or whole milk. For a dairy-free option, try coconut milk; it’ll add a delicious, subtle sweetness to the chowder!
