Crockpot Chicken Corn Chowder: Creamy & Easy Slow Cooker (Print Version)

Creamy Crockpot Chicken Corn Chowder is a hearty, comforting meal. This easy slow cooker recipe combines tender chicken, sweet corn, and a rich, creamy broth for a family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 480 Minutes minutes
Total Time: 495 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ The Slow-Cooked Foundation

01 - 1 and 1/2 lbs boneless, skinless chicken breasts
02 - 4 cups low-sodium chicken broth
03 - 1 medium yellow onion, diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
06 - 1 and 1/2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch pieces

→ Golden Harvest & Creamy Embrace

07 - 2 cups frozen corn kernels (do not thaw)
08 - 8 oz block cream cheese, softened and cut into cubes
09 - 1 cup half-and-half

→ Savory Seasonings & Fresh Accents

10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1/2 tsp black pepper
13 - Salt to taste
14 - 2 tbsp fresh chives, chopped (for garnish)

# Instructions:

01 - In a 6-quart or larger slow cooker, combine 1 and 1/2 lbs boneless, skinless chicken breasts, 4 cups low-sodium chicken broth, 1 medium yellow onion (diced), 2 stalks celery (diced), 3 cloves garlic (minced), and 1 and 1/2 lbs Yukon Gold potatoes (peeled and diced). Add 1 tsp dried thyme, 1 tsp smoked paprika, and 1/2 tsp black pepper.
02 - Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender. This slow cooking process is key for a rich Creamy Crockpot Chicken Corn Chowder.
03 - Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside while you prepare the creamy base for your Creamy Crockpot Chicken Corn Chowder.
04 - Stir 2 cups frozen corn kernels (do not thaw), 8 oz block cream cheese (softened and cubed), and 1 cup half-and-half into the slow cooker with the vegetables and broth. Stir until the cream cheese is fully melted and incorporated, creating a smooth base.
05 - Return the shredded chicken to the slow cooker. Stir everything together well. Continue to cook on HIGH for another 30 minutes, uncovered, allowing the Creamy Crockpot Chicken Corn Chowder to thicken slightly to your desired consistency.
06 - Taste the chowder and season with salt to taste as needed. Ladle the warm Creamy Crockpot Chicken Corn Chowder into bowls. Garnish each serving with 2 tbsp fresh chives, chopped, before serving.

# Notes:

01 - For an even richer chowder, you can substitute heavy cream for the half-and-half, though it will increase the calorie count.
02 - Leftover Creamy Crockpot Chicken Corn Chowder stores beautifully in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 - Feel free to customize your chowder by adding a pinch of red pepper flakes for a subtle kick, or a squeeze of fresh lime juice at the end for brightness.
04 - Serve this hearty chowder with crusty bread or a side salad for a complete and satisfying meal.

# Tools You'll Need:

01 - Slow cooker
02 - Cutting board
03 - Chef's knife
04 - Measuring cups
05 - Measuring spoons

# Nutrition Facts (Per Serving):

Calories: 490 kcal
Total Fat: 17 g
Total Carbohydrate: 35 g
Protein: 43 g

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