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Instructions:
- Add the chicken, carrots, celery, potatoes, onion, broth, garlic powder, onion powder, salt, pepper, and Italian seasoning to the crockpot.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken and vegetables are tender.
- Stir in the heavy cream and butter. Let cook for an additional 10–15 minutes to thicken slightly.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and top with fresh parsley and a sprinkle of black pepper.
Variations
- Add corn or peas during the last 30 minutes of cooking for extra sweetness and color.
- Stir in shredded cheddar for a richer, cheesier chowder.
- Use chicken thighs instead of breasts for deeper flavor and tenderness.
- Add a pinch of paprika or thyme for added warmth.
Tips
- Mash a few cooked potatoes right in the crockpot before adding the cream for natural thickening.
- For an even creamier texture, let the chowder sit uncovered for a few minutes after cooking.
- If you prefer a thicker consistency overall, reduce the broth by 1/2 cup.
- Leftovers reheat beautifully — the flavors deepen overnight.
