Chicken corn chowder is one of those slow-cooker meals that feels like a warm hug in a bowl. It’s creamy, hearty, and loaded with tender shredded chicken, sweet pops of corn, soft potatoes, and aromatic vegetables. The crockpot does all the work, transforming simple ingredients into a thick, cozy chowder perfect for any chilly evening or effortless weeknight dinner.
What makes this version especially comforting is the balance of flavors and textures. The potatoes soften into the broth, helping naturally thicken the chowder, while carrots, celery, and onion create a classic, savory base. Corn adds sweetness and brightness, cutting through the richness of the cream added at the end. As the chicken slowly cooks, it becomes incredibly tender—easy to shred and full of the broth’s flavor.
The chowder becomes luxuriously creamy with the stir-in of heavy cream during the final minutes, creating that restaurant-level smoothness. A simple flour slurry is optional but useful if you prefer an even thicker spoonful. Fresh parsley or thyme gives a final aromatic lift, making the whole dish feel wholesome and complete.
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Serve it with crusty bread, biscuits, or a warm roll, and you’ve got a deeply satisfying meal with almost no effort at all.
Servings: 6
Prep Time: 15 minutes
Cook Time: 4–6 hours
Total Time: About 6 hours
Ingredients
- 2 large chicken breasts
- 3 cups chicken broth
- 3 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 2 cups frozen or canned corn
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 2 tbsp flour (optional for thickening)
- Fresh thyme or parsley for garnish
Instructions:
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