Slow Cooker Chicken Corn Chowder
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Creamy slow cooker chicken corn chowder is the perfect set it and forget it crockpot soup to warm you all season long!
Try these other hearty soups next! Instant Pot Chicken and Dumplings, Shrimp and Bacon Corn Chowder, Creamy White Chicken Lasagna Soup, Slow Cooker Chicken Pot Pie Soup, and Vegetable Beef Soup.
Why This Recipe Works
Perfect cold-weather soup — This is the cool-weather dinner of my dreams. Honestly it just doesn’t get much better than chicken corn chowder. Put everything in the slow cooker and let its delicious aromas fill your kitchen all day while you snuggle in with a good book by the fire…then warm up with a delicious bowl of soup at dinner time. The best!
So easy — Step one, dump everything into your slow cooker. Step two, shred chicken with two forks. Step three, stir in a few more ingredients. DONE. A lovely, easy, chicken corn chowder dinner is served.
Great for dipping — I’m not saying you absolutely have to but I highly recommend serving this slow cooker corn chowder with potatoes with a load of French bread on the side. I’d eat a loaf of French bread by itself but have you ever dipped a few morsels into the leftover chowder at the bottom of your bowl? If you don’t have French bread, any bread (or chip) will do! Just don’t skimp on the dipping. It’s the best part.
Simple ingredients — Chicken breasts, broth, a few potatoes, some diced chilies, bacon, onion, corn, heavy cream — all things you probably have in your house right now or a quick trip to the store can fix.
Ingredients
- Chicken breasts — I use boneless, skinless chicken breasts but you can also use chicken thighs instead if you prefer.
- Chicken broth — I use low sodium chicken broth but you can use whatever broth you like in this chicken corn soup.
- Red, gold, or brown potatoes — Red potatoes are my favorite but whatever potato you choose, just be sure to evenly dice them for consistent cooking.
- Heavy cream — I prefer heavy cream in this chicken corn chowder but you can also substitute half & half to lighten it up a bit.
- Fresh parsley — I love a good fresh parsley garnish but you can skip it if you don’t have parsley or don’t like it. Cilantro also works well.
Here’s How You Make It
- Add the chicken, chicken broth, potatoes, green chiles, onion, and corn into your slow cooker. Stir all of the ingredients to combine, then cover and cook on low for 4 hours. (photos 1-2)
- Take the lid off the slow cooker and, using two forks, shred the chicken. (I usually take the chicken out and shred it in a bowl then put it back in.) (photo 3)
- Next, stir in the heavy cream or half & half, the garlic powder, the cooked bacon, and salt and pepper, and let the easy chicken corn chowder cook for about another 15-20 minutes. (photos 4-6)
- When it’s done, garnish with fresh parsley or cilantro and cracked black pepper and serve.
FAQs
Yes! Of course! Slow cookers are meant to cook raw chicken. If you’re worried your chicken isn’t cooking all the way through, the best way to test for doneness is to use a meat thermometer. Remove a chicken breast or thigh and insert a thermometer into the thickest part of it. If it reads 165 degrees Fahrenheit or higher, it’s good to go!
You’ll also notice if it’s done or not by how easily it shreds. The easier, the better. Plus, if you start shredding the chicken in this slow cooker chicken corn chowder recipe and notice it’s still pink on the inside and not easily shredding, then that’s a clear indicator it is not cooked all the way and will need another hour or so to finish cooking.
Is your chicken corn chowder tasting bland? It could be because you added too much broth and not enough seasoning. You may be tempted to add more than 4 cups because it may not seem “soupy” enough. However, while it cooks, the chicken breaks down its natural juices and makes the soup even soupier.
If you’ve added the right amount of ingredients to the corn chowder with bacon and it still seems bland, try adding more garlic powder, salt, and pepper until it tastes like you want it to taste.
Expert Tips & Tricks
- Want a little extra heat? Consider adding in a pinch of crushed red pepper flakes or a few chopped chipotles in adobo sauce from a can to this slow cooker chicken corn chowder.
- If you would rather, you can use bacon bits at the end instead of cutting and cooking your own bacon.
- This chicken corn chowder with bacon will keep in the fridge for up to 5 days or up to 5 months in the freezer.
More Corn Recipes
- Hot Corn Dip
- Grilled Corn on the Cob (the best!)
- The BEST Moist Cornbread Muffins
- Mexican Street Corn Salad (your summer will thank you)
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Chicken Corn Chowder
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red, gold, or brown potatoes, cut into 1-inch pieces, (red potatoes are my favorite)
- 1 8-ounce can diced green chiles
- 1 small white or yellow onion, diced
- 2 cans cream-style corn
- 2 cups heavy cream , (may sub half & half for a lighter version)
- 1 teaspoon garlic powder
- 4-6 bacon strips, diced and cooked til crispy
- salt and pepper to taste
- freshly chopped parsley
Instructions
- Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 4 hours.
- Uncover slow cooker and use two forks to shred chicken.
- Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
- Garnish with fresh parsley and cracked black pepper and serve hot.
Notes
- Want a little extra heat? Consider adding in a pinch of crushed red pepper flakes or a few chopped chipotles in adobo sauce from a can to this slow cooker chicken corn chowder.
- If you would rather, you can use bacon bits at the end instead of cutting and cooking your own bacon.
- This chicken corn chowder with bacon will keep in the fridge for up to 5 days or up to 5 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does the heavy cream in this act as a substitue for cream of chicken soup in what other chicken corn chowders recipes use?
Sure, I guess you could say that! It is what makes the soup creamy/thicker.
I’ve made this in both the slow cooker and in a heavy pot on the stove top, either way it’s DELICIOUS and my 5 and 8 year old daughters request it regularly. I leave out the green chiles but otherwise make it exactly as per the recipe and it’s just a beautiful chowder. Thanks for the wonderful recipe!
You are so welcome! Thank you for your positive feedback!
So easy and absolutely delicious!
SO glad you enjoyed this recipe!
What if I am making thIs in a stock pot on the Stove? Is there anything you suggest, or just throw it all in (minus chicken baking in the oven)?
No suggestions other than cooking the chicken before hand then shredding and stirring into the soup OR you could grill or pan-sear the chicken and cube it instead of shredding it. Otherwise it’s pretty much the same and should be ready in about 30 minutes, plus the time to cook the chicken!
I made this tonight and loved it. I didn have green chilis so I used ginger instead. I also sauteed the onions and added celerybefore adding to the slow cooker.Thank you for this recipe! I will make this again!
Awesome job, Linee! Thanks for sharing your input!
Second time. Awesome. Tweaking. Added more corn, spices. Also needed some corn starch ro thicken broth.
Awesome! Super excited to hear that you enjoyed this recipe- Lynn. Thanks for your input!
Thank you for the excellent recipe!
Thanks, Jordan! Super excited that you loved this recipe!
I was super eXcited about this recipe but it just did not turn out well for me. The broth is thin, its like the corn and chicken are just lost in there! I’ve saved it and am trying to salvage it With more corn and will attempt a corn starch slurry as well.
Sorry to hear that you didn’t have great success with this recipe! Hoping the slurry helps out!
This recipe is so good that it made it to my book of favorite recipes! The perfect balance of sweet, savory, and spice. I’ve made it three times in the last month, and I’m making another batch today! Thank you!
Best compliment, ever!! Super excited it has now made your favorites list. Thanks for stopping by, Kristen!
Hi TIffany,I made this chicken corn chowder tonight ,it was fabulous!! I coOked it 6 hours per instructions. It turned out fine other than the broth seemed a little thin. I seen that you said cook time should have been 4 hours and I was wondering if the extended time might have something to do with it? Is there a way to thicken it up a bit?this will DEFINITELY be one of our go to meals for the seaSon😊 Thanks!
Hi Velvet- happy to hear that you enjoyed this soup so much!! I don’t think it had to do with the cooking time- maybe next time you can add a corn starch slurry of 2 T water + 2 T corn starch stirred, add to pot to cook for 30 minutes on high!