Crockpot Chicken Corn Chowder — I remember the first time I served this to friends on a rainy fall evening: the apartment smelled like caramelized onions and cinnamon rolls cooling on the counter, and everyone reached for seconds. It’s the kind of dish that wraps you in a cozy blanket and feels like home — perfect for bakers who love seasonal treats and slow, comforting meals.
Introduction
This Crockpot Chicken Corn Chowder has become a reader favorite because it pairs kitchen nostalgia (think warm muffins and pie cooling on the sill) with easy, set-it-and-forget-it comfort. Whether you’re baking pumpkin scones or just finished a tray of maple-glazed biscuits, this chowder finishes dinner without fuss. If you enjoy slow-cooker dinners, you might also like this Crockpot BBQ Chicken for another fuss-free meal option.
Why this recipe works
- The slow-cooker builds deep flavor while you bake.
- Tender chicken and sweet corn create a cozy, familiar profile.
- It’s forgiving for beginners and customizable for seasonal pairings.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts), trimmed
- 4 cups frozen or fresh corn kernels
- 3 medium Yukon Gold potatoes, diced (about 4 cups)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup whole milk or a dairy alternative
- 1 cup heavy cream
- 2 tbsp butter or olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Chopped fresh parsley or chives, for garnish
Step-by-step instructions
- Prep the base: In a skillet over medium heat, melt butter and sauté the onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant. This step brightens the flavor before the slow cook.
- Layer ingredients: Place diced potatoes, corn, and sautéed onions into the crockpot. Add the chicken on top, then sprinkle with smoked paprika, thyme, salt, and pepper.
- Add liquids: Pour in chicken broth, cover, and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until potatoes are tender and chicken is cooked through.
- Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Finish with cream: Stir in milk and heavy cream. If you prefer a thicker chowder, whisk in the cornstarch slurry and cook on HIGH for another 15–20 minutes until slightly thickened.
- Serve: Ladle into bowls and garnish with parsley or chives. Enjoy with warm cornbread or a fresh biscuit.
Helpful internal resources
If you want to change the pasta or add a twist at the end, see this slow-cooker pasta option in my Crockpot Chicken Tortellini recipe for ideas on how to fold in soft pasta without overcooking.
Tips for success
- Don’t over-salt early: Broth and cream concentrate as the chowder reduces, so season lightly at first and adjust at the end.
- Choose the right potato: Yukon Golds break down slightly and thicken the broth, while Russets will hold shape—pick based on your texture preference.
- Avoid rubbery chicken: Use thighs for moistness or shred chicken immediately after it’s done to keep it tender.
- Make ahead: This actually tastes better the next day after flavors meld—reheat gently on low to avoid curdling the dairy.
- For a richer flavor, brown the chicken briefly in the skillet before adding to the crockpot.
Variations
- Gluten-free: This crockpot recipe is naturally gluten-free if you use a cornstarch substitute (like tapioca starch) for thickening and gluten-free sides.
- Vegetarian version: Replace chicken with firm tofu or extra potatoes and use vegetable broth.
- Streusel topping (seasonal twist): For a playful baker’s twist, serve with a savory cornmeal streusel on top of individual bowls — mix cornmeal, flour, cold butter, and a pinch of smoked paprika, bake small crumbles until crisp, and sprinkle over the chowder just before serving.
- Smoked spice boost: Add a dash of chipotle powder or smoked salt for autumn evenings that want a hint of warmth.
For inspiration on other dump-and-go slow-cooker meals, check out this Dump-and-Go Crockpot Teriyaki Chicken idea.
Storage recommendations
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freezer: Freeze in portioned, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the chowder thickens too much, stir in a splash of milk or broth to loosen it.
- Avoid reheating repeatedly: For best quality, reheat only the portion you plan to eat.
Serving suggestions
Pair with warm breads that bakers will love—pumpkin dinner rolls, cheddar scones, or a simple drop biscuit are all lovely. Top with a sprinkle of crisped turkey bacon or chopped roasted peppers for texture and color.
Conclusion
If you’d like a slightly different take or want to compare techniques, this Slow Cooker Chicken Corn Chowder – Creme De La Crumb post has helpful visuals and tips to complement this recipe.
FAQs
Q: Can I use canned corn instead of fresh or frozen?
A: Yes — drain canned corn well before adding. It will work fine, though fresh or frozen gives a sweeter, fresher bite.
Q: How can I make the chowder thicker without cream?
A: Use a cornstarch or tapioca slurry (1–2 tbsp mixed with cold water) and add toward the end, cooking until the desired thickness is reached.
Q: Can I leave the chowder on LOW all day?
A: Yes, 6–8 hours on LOW is typically fine, especially if you use thighs. Check at 4–6 hours to prevent overcooking the potatoes.
Q: Is this recipe freezer-friendly?
A: Absolutely — cool completely, store in freezer-safe containers for up to 3 months, and thaw overnight before reheating gently.
Crockpot Chicken Corn Chowder
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Gluten-free, Dairy optional
Description
A cozy and comforting slow-cooked chicken corn chowder that’s perfect for rainy days.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts), trimmed
- 4 cups frozen or fresh corn kernels
- 3 medium Yukon Gold potatoes, diced (about 4 cups)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup whole milk or a dairy alternative
- 1 cup heavy cream
- 2 tbsp butter or olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Chopped fresh parsley or chives, for garnish
Instructions
- In a skillet over medium heat, melt butter and sauté the onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Place diced potatoes, corn, and sautéed onions into the crockpot. Add the chicken on top, then sprinkle with smoked paprika, thyme, salt, and pepper.
- Pour in chicken broth, cover, and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until potatoes are tender and chicken is cooked through.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Stir in milk and heavy cream. If you prefer a thicker chowder, whisk in the cornstarch slurry and cook on HIGH for another 15–20 minutes until slightly thickened.
- Ladle into bowls and garnish with parsley or chives. Enjoy with warm cornbread or a fresh biscuit.
Notes
This chowder tastes better the next day. Make ahead and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American