This Crockpot Creamy Chicken & Veggie Chowder is everything you want on a cold day — warm, velvety, hearty, and incredibly comforting. The slow cooker does all the work, allowing the chicken to become tender while the vegetables soften and release their natural sweetness into the broth. By the time it’s finished, you have a chowder that tastes like it simmered on the stove all afternoon.
Each spoonful brings a balance of creamy richness and rustic simplicity. The carrots, celery, and potatoes give body and texture, while the chicken absorbs the savory herbs and broth as it cooks low and slow. When the heavy cream and butter are added at the end, the chowder transforms from light and brothy to luxuriously thick and cozy. The final sprinkle of fresh parsley brightens the entire bowl.
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This recipe is wonderfully flexible — perfect for using whatever vegetables you have on hand, and easy enough for busy weeknights or slow, relaxing weekends. It’s the kind of meal that warms you from the inside out and leaves you happily satisfied.
Servings: 6
Prep Time: 10 minutes
Cook Time: 4–6 hours
Total Time: 4–6 hours 10 minutes
Ingredients
- 1 lb chicken breasts, cubed
- 3 large carrots, diced
- 2 celery stalks, diced
- 3–4 potatoes, peeled and cubed
- 1 small onion, chopped
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 cup heavy cream
- 2 tbsp butter
- 1/4 cup chopped parsley
Instructions:
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