This Easy Crockpot Chicken Corn Chowder is a warm hug in a bowl! It features tender chicken, sweet corn, and creamy goodness that comes together effortlessly in your slow cooker.
You just toss everything in, set it, and forget it. Perfect for busy days when you want a hearty meal waiting for you. Plus, it’s great for leftovers! Yum!
Key Ingredients & Substitutions
Cooked Chicken: I recommend using rotisserie chicken for convenience. If you don’t have that, leftover grilled or roasted chicken works well, or you can use canned chicken in a pinch.
Corn: Fresh corn adds sweetness, but frozen or canned corn is just as good. If using canned corn, drain it well to avoid excess liquid.
Potasoes: I prefer using Yukon Gold for their creaminess, but Russet potatoes also work well. If you want a low-carb version, cauliflower can be a great substitute.
Heavy Cream: For a lighter option, use half-and-half or whole milk. Coconut milk can work for a dairy-free version, giving it a little sweetness.
Cheddar Cheese: Sharp cheddar adds great flavor, but feel free to swap it with Monterey Jack or a dairy-free cheese if needed.
How Do You Make the Chowder Creamy Without a Lot of Fuss?
The secret to getting that creamy texture without too much hassle is the roux! Here’s how to do it:
- Melt butter in a small pan and whisk in flour. This helps thicken your chowder.
- Gradually whisk in your heavy cream or milk, stirring until it thickens slightly.
- Finally, stir this mixture back into the slow cooker along with the cheese for extra creaminess!
Remember to keep the heat low while adding the roux to prevent any lumps from forming. It makes all the difference for a smooth chowder!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 2 cups cooked chicken, shredded or diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
For Final Touch:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This easy Crockpot Chicken Corn Chowder takes approximately 15 minutes of prep time and then cooks for about 6–7 hours on low or 3–4 hours on high. Just set it up in the morning and let it simmer throughout the day for a deliciously comforting dinner!
Step-by-Step Instructions:
1. Add Ingredients to the Slow Cooker:
In the bottom of your slow cooker, add the cooked chicken, corn, diced potatoes, chopped onion, minced garlic, chicken broth, dried thyme, smoked paprika (if using), and a sprinkle of salt and pepper. Give it a gentle stir to combine everything.
2. Cooking Time:
Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. You’ll know it’s done when the potatoes are tender.
3. Preparing the Creamy Base:
About 30 minutes before you plan to serve the chowder, melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux. This will help thicken your chowder and give it that creamy consistency.
4. Add Cream and Cheese:
Next, gradually whisk in the heavy cream, stirring constantly until the mixture starts to thicken, which should take about 3-5 minutes. Once thickened, stir this creamy mixture and the shredded cheddar cheese into the slow cooker, mixing well to incorporate everything.
5. Final Touch Cooking:
Let the chowder cook on low for an additional 20–30 minutes to ensure it’s piping hot and flavored through. If you’d like, take a moment to taste and adjust seasoning with more salt and pepper if needed.
6. Serve and Enjoy!
When you’re ready to enjoy your chowder, serve it warm in bowls and garnish it with fresh parsley or chopped chives. Sit back, relax, and enjoy this comforting meal! Perfect for chilly evenings!
Enjoy your creamy, comforting Crockpot Chicken Corn Chowder!
FAQ About Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure that it’s fully thawed before adding it to the slow cooker to ensure even cooking. You can thaw the chicken overnight in the fridge or quickly in a sealed bag submerged in cold water.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of chicken broth or cream if it thickens too much upon refrigeration.
Can I Make This Chowder Dairy-Free?
Absolutely! Instead of heavy cream and cheese, substitute them with coconut milk and a dairy-free cheese alternative. It will still be delicious and creamy!
What Can I Serve with the Chowder?
This chowder pairs wonderfully with crusty bread, crackers, or a simple green salad. You might also enjoy it with a side of quesadillas for a complete meal!
