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.
Can this be done on high for a faster cook time that 4 hours?
Yes, cook on HIGH for 2 hours.
I was hoping for a thicker creamy soup. Added a bunch of cheese, some spices and thickened it. It had more chicken than corn even though I used 3 chicken breasts. I’ll keep playing with it.
This was so great – I love simple recipes like this that produce a hearty, delicious meal. I was looking for a recipe to use up leftover shredded chicken – so my chicken was already cooked and shredded, but I still did the 6 hours on low. I used a mix of Yukon gold potatoes and russet because that’s what I had available. We ate it with French bread as suggested. Delicious!!!
Thank you so much! I love simple but hearty meals as well, it makes nights so much easier and enjoyable 🙂
I have a real strong aversion to canned creamed corn. Can I sub regular corn and some cream?
I haven’t tried that but I think it’s worth a shot!
Will this have as much flavor if I use leftover rotisserie chicken?
I think that could work!
This was delicious! I made the recipe exactly as written and served it in bread bowls. My husband loved it.
Can this soup be frozen?
Yes, it can!
I made a similar version of this and added cream of chicken soup and frozen corn. I do have a question, have you ever experienced the cream curdling? I cant get past this issue.
Quick and easy to make. I cooked it on the stove in a large pot rather than using my crock pot but still super EASY. THE only thing I LEFT out was the chilies SINCE my grandbabies don’t care for them. it DID turn out a little thin but I added some leftover rice to thicken and also some green beans…..perfect!
My Husband wanted chicken corn chops. I had never heard of it. I found this recipe and made it and he said it was the best he ever had. And entire crock pot was gone in 2 days!! Only think I added was broccoli.great recipe and so easy!!
Thrilled to hear you enjoyed this recipe so much!