This Crockpot Chicken Corn Chowder is one of those recipes that makes you grateful for simple things: a warm bowl, a quiet moment, and the kind of meal that practically cooks itself. It’s creamy but light, sweet with corn and hearty with tender chicken and potatoes — the kind of chowder that’s as welcome on a chilly fall day as it is on a drizzly spring evening.
If you’ve ever stood over the stove stirring chowder, this one’s for you. Just toss in your ingredients, stir once, and let the slow cooker do its magic. By dinnertime, you’ll have a pot of golden comfort waiting, ready to ladle into bowls and share with anyone lucky enough to walk through your kitchen door.
Table of Contents
Why You’ll Love Crockpot Chicken Corn Chowder
- Effortless comfort: No stovetop fuss — just slow simmered perfection.
- Creamy yet light: Thickened naturally with potatoes and milk (no heavy cream overload).
- Family-friendly: Mild, cozy flavors kids and adults both love.
- Budget-smart: Uses pantry and freezer staples you likely already have.
- Feeds a crowd: Perfect for meal prep, gatherings, or those cozy “soup and movie” nights.
- Freezer-friendly: Stores beautifully for easy future meals.
There’s something about slow cooker soups that feels like kindness in a bowl. If you’re craving more cozy options don’t miss my Creamy Chicken Gnocchi Soup.
Ingredients
Base:
- 1½ lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
- 2 cups frozen or canned corn (drained if canned)
- 1 red bell pepper, chopped
- 1 can (14.5 oz) creamed corn
- 3 cups chicken broth (low sodium)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp dried thyme (or 1 tsp fresh)
For creaminess:
- 1½ cups milk (whole or 2%)
- 1 cup half-and-half (or light cream)
- 3 tbsp flour (for thickening)
- 2 tbsp butter
- 1 cup shredded cheddar cheese (optional but amazing)
Garnish:
- Chopped parsley or green onions
- Crumbled bacon (optional)
- Extra cheese for serving
Substitutions: Use rotisserie chicken for a quick version. For a dairy-free take, swap in coconut milk for the half-and-half.
Step-by-Step Instructions
- Layer the base.
In your slow cooker, add onion, garlic, potatoes, corn, creamed corn, red bell pepper, chicken broth, salt, pepper, paprika, and thyme. Stir gently to combine. - Add chicken.
Nestle chicken breasts into the mixture. They’ll cook gently and infuse the chowder with flavor. - Slow cook.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken and potatoes are tender. - Shred the chicken.
Remove the chicken breasts and shred with two forks. Return the chicken to the crockpot and stir. - Make the creamy base.
About 30 minutes before serving, melt butter in a small saucepan. Whisk in flour; cook 1 minute. Slowly whisk in milk and half-and-half until smooth and thickened. Stir this mixture into the slow cooker. - Add cheese (optional).
Stir in shredded cheddar for that luscious, silky finish. Cover and cook an additional 15–20 minutes on low until chowder is creamy and thick. - Serve & enjoy.
Ladle into bowls, top with green onions, parsley, or crispy bacon if you like.
How to Serve Crockpot Chicken Corn Chowder
When the chowder’s ready, I like to set out deep bowls, warm them a little, and ladle the soup until it nearly reaches the rim. The creamy texture, golden corn, and flecks of chicken and potato peek through like a painting in a bowl.
Top each serving with a little shredded cheese, a scatter of green onion, and a few bacon crumbles if you want to go extra cozy. A dusting of smoked paprika or chili flakes makes it pretty and flavorful.
Serving ideas:
- Fresh, crusty bread or warm cornbread on the side for dunking.
- A crisp green salad with a tangy vinaigrette balances the richness.
- For a heartier meal, add a side of roasted vegetables or serve over cooked rice for a “soupy bowl” dinner.
If you’re in a soup-making mood this week, check out Chicken Enchilada Soup — it’s got that same creamy comfort but with a Tex-Mex twist.
For me, this chowder is pure Asheville comfort: warm, rustic, unfussy, and perfect for those days when you want dinner to cook itself while you work or play.
How to Store Crockpot Chicken Corn Chowder
Like all good chowders, this one’s even better the next day. The flavors deepen and meld beautifully.
Refrigerate:
- Let chowder cool completely before storing.
- Transfer to airtight containers and refrigerate for up to 4 days.
Freeze:
- For best results, freeze before adding dairy. Store the base in freezer-safe containers for up to 2 months.
- When reheating, thaw overnight in the fridge, then warm gently on the stovetop and stir in your milk, half-and-half, and cheese fresh before serving.
Reheating:
- On the stovetop: Warm over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.
- In the microwave: Heat in 45-second bursts, stirring between each until hot throughout.
Storage tip:
Freeze individual servings in mason jars or freezer bags for easy grab-and-heat lunches.
If you love make-ahead soups, discover great ideas like Creamy Chicken Broccoli Soup — it’s equally easy, creamy, and reheats like a dream.
Tips to Make Crockpot Chicken Corn Chowder
- Use starchy potatoes. Yukon Gold or russet potatoes help naturally thicken the soup.
- Don’t skip the creamed corn. It adds body and sweetness.
- Warm your dairy before adding. Prevents curdling when stirred into the hot chowder.
- Thicken smartly. Mix your flour and butter base well before whisking in milk for a lump-free roux.
- Go slow on salt. Broth and cheese add plenty — adjust at the end.
- Add color. Red peppers or even a handful of spinach make it pretty and bright.
- Customize heat. Add cayenne, chili flakes, or diced jalapeños for a spicy kick.
- Texture twist. Blend a cup of the soup and stir it back in for a creamy-meets-chunky texture.
- Use leftover chicken. Toss in shredded rotisserie chicken near the end to save time.
- Garnish generously. The toppings make it feel special.
Variations of Crockpot Chicken Corn Chowder
- Bacon Lovers’ Chowder: Sauté 4–6 bacon slices first, use the drippings to sauté onions, and crumble the bacon on top.
- Southwest Style: Add ½ tsp chili powder, a diced jalapeño, and a handful of black beans for extra flavor.
- Smoky BBQ Twist: Stir in 1 tbsp barbecue sauce and top with shredded cheddar for a sweet-smoky finish.
- Seafood Variation: Replace chicken with shrimp or crab for a coastal vibe. Add seafood in the last 20 minutes of cooking.
- Vegetarian Version: Skip the chicken, add more potatoes, and use vegetable broth. It’s creamy and hearty on its own.
- Lightened Up: Use evaporated milk or 2% milk only, skip cheese, and thicken with blended potatoes instead of flour.
- Spicy Hatch Chile Chowder: Stir in ¼ cup diced Hatch chiles and a splash of lime juice for Southwest brightness.
FAQs
Can I use frozen chicken?
Yes! Add about 1 extra hour to cooking time on low (always ensure chicken reaches 165°F).
Can I thicken the chowder without flour?
Blend 1 cup of the chowder and stir it back in — it naturally thickens the soup.
Can I use canned corn only?
Of course. Use two 15 oz cans (one creamed, one drained).
Can I cook this on the stovetop instead?
Yes. Simmer everything together (except dairy) for 25–30 minutes, then add the milk mixture and cheese at the end.
Final Thoughts
When life feels a little too fast, this Crockpot Chicken Corn Chowder is the pause button. It’s slow, gentle, nourishing — the kind of meal that doesn’t just fill your belly but also restores your calm.
Whether you’re sharing it with your family, your neighbors, or just yourself on a quiet night, it’s proof that comfort can be simple, and that sometimes the best thing we can do for ourselves is to let dinner simmer slowly while we take a deep breath.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Crockpot Chicken Corn Chowder
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings 1x
Description
Creamy, hearty Crockpot Chicken Corn Chowder made with tender chicken, potatoes, sweet corn, and a silky milk-based broth. Slow-cooked comfort perfect for busy nights.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 cups frozen or canned corn (drained if canned)
- 1 red bell pepper, chopped
- 1 can (14.5 oz) creamed corn
- 3 cups low-sodium chicken broth
- 1 tsp kosher salt (more to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme
- 1 1/2 cups milk (whole or 2%)
- 1 cup half-and-half (or light cream)
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- Garnish: chopped parsley or green onion, crumbled bacon, extra cheese
Instructions
1. Add onion, garlic, potatoes, corn, creamed corn, bell pepper, broth, salt, pepper, smoked paprika, and thyme to a 5- to 6-quart slow cooker. Stir to combine.
2. Nestle chicken into the mixture. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken and potatoes are tender.
3. Remove chicken to a plate and shred with two forks, then return shredded chicken to the slow cooker.
4. In a small saucepan, melt the butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and half-and-half until smooth and slightly thickened.
5. Stir the milk mixture into the slow cooker. Add shredded cheddar cheese (if using). Cover and cook on LOW an additional 15–20 minutes to thicken.
6. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with parsley, green onion, or bacon. Serve hot.
Notes
For thicker chowder, mash some of the potatoes in the slow cooker or blend 1 cup of soup and stir it back in.
To make ahead: cook base in crockpot, cool, and refrigerate up to 4 days. Add dairy when reheating.
Dairy-free: replace milk/half-and-half with full-fat coconut milk and omit cheese.
Add heat: diced jalapeno, chipotle in adobo, or 1/4 tsp cayenne.
Great with crusty bread, cornbread, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg