Crock Pot Chicken Corn Chowder
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I love soup season—it is seriously one of my favorite times of year. This Crock Pot Chicken Corn Chowder is a recipe you definitely need in your collection. It is easy to make, full of comforting flavor, and was such a hit at our house that my husband and daughter were practically fighting over the leftovers. My daughter even said she thinks this might be what she wants for her birthday dinner in December.
If your family isn’t a big fan of chili, this easy meal is also a great alternative for Halloween dinner. The broth is rich and creamy thanks to a mix of cream of chicken soup, chicken broth, and heavy cream, giving the soup plenty of body with minimal extra work.
The chicken cooks right along with everything else in the slow cooker, so by the time dinner is ready, it is incredibly tender and practically falls apart when you shred it. That makes the whole recipe feel extra easy and hands-off, which is exactly what I want from a cozy slow cooker dinner.
The toppings are another reason this Crock Pot Chicken Corn Chowder is so good. Crispy bacon, shredded cheese, and sliced green onions add extra flavor, texture, and color to every bowl. You can cook and crumble a few slices of bacon yourself, or save time with packaged real bacon crumbles—either option works well and makes an easy finishing touch.
Ingredients for Crock Pot Chicken Corn Chowder
- BONELESS SKINLESS CHICKEN BREASTS – Chicken breasts make the chowder hearty and filling. They cook right in the slow cooker until tender, then shred easily into the soup.
- CHICKEN BROTH – Chicken broth provides the chowder’s main liquid and adds plenty of savory flavor.
- POTATOES – Potatoes thicken the chowder and make it hearty and satisfying. As they cook, they soften and absorb the broth’s flavor.
- ONION – Onion adds savory flavor and helps build the soup’s base as it cooks.
- FROZEN CORN – Frozen corn adds sweetness, color, and texture. It is also convenient because you don’t need to thaw it first.
- CREAM OF CHICKEN SOUP – Cream of chicken soup helps thicken the broth and gives the chowder a creamy, comforting texture with very little extra effort.
- HEAVY CREAM – Heavy cream makes the chowder rich and smooth and gives it that classic creamy finish.
- BACON CRUMBLES, OPTIONAL TOPPING – Bacon adds smoky, salty flavor and a little crunch on top. Freshly cooked bacon or packaged real bacon bits both work well.
- SHREDDED CHEDDAR CHEESE, OPTIONAL TOPPING – Cheddar adds creamy, cheesy flavor and melts slightly into the hot chowder.
- GREEN ONION (or chives), OPTIONAL TOPPING – Green onion adds a fresh, mild onion flavor and a pop of color that balances the richness of the soup.
Instructions for CrockPot Chicken Corn Chowder
Add the chicken breasts to the bottom of the slow cooker, then add the chicken broth, potatoes, onion, and frozen corn. Spoon the cream of chicken soup over the top and spread it into an even layer.
Cover with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the chowder, then stir in the heavy cream.
Cover and cook for another 20 to 30 minutes, or until the chowder is hot and slightly thickened.
Ladle the chowder into bowls and top with bacon crumbles, shredded cheddar cheese, and sliced green onions, if desired. Makes 6 to 8 servings.
Frequently Asked Questions
Can I use frozen chicken breasts?
Use thawed chicken for even, safe cooking in the slow cooker.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and add a slightly richer flavor to the chowder.
Do I need to thaw the frozen corn first?
No. You can add the frozen corn straight to the slow cooker.
What kind of potatoes work best?
Yukon Gold and red potatoes are both good choices because they hold their shape well while becoming tender. Russet potatoes work too, but they can break down more and thicken the chowder. I use russets and cook it on high, and the potatoes didn’t really break down.
Can I use fresh corn instead of frozen?
Yes. Fresh corn cut from the cob works well and gives the chowder a slightly sweeter flavor.
Can I make this chowder ahead of time?
Yes. Make it as directed, let it cool, and refrigerate. Reheat gently on the stovetop or in the slow cooker.
How do I store leftover chicken corn chowder?
Store cooled chowder in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze chicken corn chowder?
You can, but the potatoes and cream may change texture slightly after thawing. For best results, freeze the soup before adding the heavy cream, then stir the cream in after reheating.
What if my chowder is too thin?
Let it cook uncovered a little longer at the end, or mash a few potatoes into the broth to thicken it.
What toppings are best?
My favorites are bacon crumbles, shredded cheddar cheese, and sliced green onions, but sour cream, extra corn, or cracked black pepper also work well.
Tips and Tricks
- Cut the potatoes into even pieces. Keeping the pieces similar in size helps them cook evenly and become tender at the same time.
- Add the heavy cream at the end. Stirring it in during the last 20 to 30 minutes helps keep the chowder smooth and creamy.
- Shred the chicken while it is hot. The chicken will be very tender after slow cooking, so it should come apart easily with two forks.
- Taste before adding extra salt. Chicken broth, cream of chicken soup, bacon, and cheese can all be salty, so season at the end if needed.
- Do not skip the toppings. The bacon, cheddar, and green onions add flavor and texture, making each bowl feel extra hearty and finished.
FOR MORE RECIPES LIKE THIS, TRY:
Crock Pot Chicken Corn Chowder
Real Mom Kitchen
Ingredients
- 2 lbs chicken breasts
- 3 cups chicken broth
- 3 cups potatoes diced
- ½ onion diced
- 3 cups frozen corn
- 10.5 oz can condensed cream of chicken soup
- 1 cup heavy cream
Toppings:
- bacon cooked and crumbled
- cheddar cheese shredded
- green onion sliced
Instructions
- Place the ingredients in this order in the crock pot: chicken, chicken broth, potatoes, onion, corn, and cream of chicken soup. Spread the soup over the corn and cover. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken from the pot and shred. Add the shredded chicken back in along with the cream and cook for another 20-30 minutes to thicken.
- Serve bowls of chowder topped with bacon, cheese, and green onion. Makes 6-8 servings.
Nutrition
This recipe is adapted from Budget Family Recipes.
