This Slow Cooker Chicken and Sweet Potato Chowder is a warm hug in a bowl! It features tender chicken, sweet potatoes, and creamy goodness, making it super comforting and tasty.
It’s so easy to make! Just toss everything in the slow cooker and let it work its magic. I love enjoying this chowder with some crusty bread—perfect for dipping! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work great here. If you’re looking for a quicker option, rotisserie chicken can be used! Just shred it and add it towards the end of cooking.
Sweet Potatoes: These add natural sweetness and creaminess to the chowder. If you’re short on sweet potatoes, butternut squash or regular potatoes can be good substitutes.
Bacon: Bacon adds a fantastic smoky flavor, but you can skip it for a healthier version. Turkey bacon or smoked tofu are good alternatives if you want to keep some smoky taste.
Cream: Heavy cream gives a rich texture. If you’re looking for lighter options, half-and-half or even coconut milk can work well. Just note that coconut milk will change the flavor a bit!
Corn: Fresh corn gives great flavor, but frozen corn is just as convenient and still tasty. You can even use canned corn, just drain it well before adding to the mix.
How Do You Ensure Perfectly Cooked Chicken in the Slow Cooker?
Cooking chicken perfectly in a slow cooker is all about timing and keeping it moist. Here are some tips:
- Keep the chicken in large pieces to help retain moisture. Smaller pieces can dry out faster.
- Use the low setting for longer cooking times (6-7 hours) to keep the chicken tender, or high for 3-4 hours if you’re in a hurry.
- Let the chicken rest for a few minutes after cooking before shredding. This keeps it juicy!
These tips will help ensure your chowder is a delicious delight, packed with tender chicken and hearty flavors!
Slow Cooker Chicken and Sweet Potato Chowder
Ingredients You’ll Need:
For Chowder:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This chowder requires about 15 minutes of prep time, and then you let the slow cooker work for 6-7 hours on low or 3-4 hours on high. It’s perfect for a busy day when you want a delicious dinner waiting for you!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a skillet over medium heat. Add the chopped bacon and cook until it’s crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain off the fat.
2. Sauté the Onion and Garlic:
In the same skillet with some of the leftover bacon fat, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then add minced garlic and cook for another 30 seconds, stirring constantly. Remove from heat.
3. Prepare the Slow Cooker:
In your slow cooker, place the chicken, cubed sweet potatoes, the cooked onions and garlic, and corn kernels. Sprinkle in the smoked paprika, dried thyme, salt, and pepper.
4. Add the Broth:
Pour the chicken broth over all the ingredients in the slow cooker, making sure everything is nicely covered.
5. Cook:
Cover and set your slow cooker to low for 6-7 hours, or high for 3-4 hours. You’ll know it’s done when the chicken is cooked through and the sweet potatoes are tender.
6. Shred the Chicken:
Take the chicken out of the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and mix everything together.
7. Add Cream and Seasoning:
Stir in the heavy cream or half-and-half for a creamy texture. Check if you need to add more salt and pepper—taste it to be sure!
8. Heat and Thicken:
Let the chowder cook uncovered on low for another 15-20 minutes to warm through and thicken up a little.
9. Serve and Enjoy:
Dish up the chowder into bowls, top with crispy bacon pieces and a sprinkle of fresh chopped parsley for a burst of color and flavor. Enjoy your hearty, creamy Slow Cooker Chicken and Sweet Potato Chowder!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. You can thaw it in the fridge overnight or use the quick method by placing it in a sealed plastic bag submerged in cold water.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to adding the broth, store it in the fridge overnight, and then cook it the next day. Just be sure to add the cream at the end as directed.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat the chowder on the stove over low heat, stirring occasionally to ensure even warming.
Can I Make This Chowder Vegetarian?
Yes, you can make a vegetarian version by omitting the chicken and bacon. Substitute vegetable broth for chicken broth and add more vegetables like beans or extra sweet potatoes for substance!
