Description
Creamy and comforting Crockpot Chicken Corn Chowder made with tender shredded chicken, sweet corn, potatoes, and a rich seasoned broth. An easy slow cooker dinner perfect for cozy nights.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 3 cups sweet corn kernels
- 3 medium russet potatoes peeled and diced
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
Instructions
- Add chicken, corn, potatoes, onion, garlic, broth, salt, pepper, paprika, and thyme to the crockpot
- Cover and cook on low for 6 to 7 hours or on high for 4 hours
- Shred the cooked chicken directly in the slow cooker using two forks
- In a small pan melt butter and whisk in flour until smooth
- Stir the butter mixture into the chowder along with the heavy cream
- Cover and cook for an additional 20 minutes until thickened
- Taste and adjust seasoning before serving
Notes
- For a thicker chowder mash some of the potatoes directly in the pot
- Frozen corn works just as well as fresh corn
- Add cream at the end to prevent curdling
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg