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.
Good flavor but way to thin and watery. Cooked it longer than advised to make sure potatoes got soft. Needs a thickener like cornstarch or flour. Kinda disappointed in overall finished soup.
My family loved this soup. My husband, teenage son and 7 year old all had seconds! I didn’t change a thing. I did use heavy cream as directed so it wouldn’t be thinner and we thought the consistency was good. It filled my 6 qt crockpot to the brim so it definitely makes more than 4 servings. Easy and yummy!
I haven’t eaten this yet, but the timing is all wrong. My potatoes are not even close to cooked after an hour on high (I always start on high) plus 3 hours on low. I’m going to have to put it in a pot to finish if we want to eat it tonight
Making this for the first time today, on a snowy winter Colorado day. If it’s not thick enough, I’ll add 1/4 to 1/2 bag of Ore Ida instant mashed potatoes ( small bag) to thicken it. We live far from town, so instant mashed potatoes are one staple I keep in my pantry as I make soups frequently in the winter.
I’m not sure how this got such a high rating. It’s okay but I cooked on high and low and at 4 hours my potatoes were nowhere near done. I used small potatoes and cut them pretty thin. Less than an inch. I finally had to dump it out of the crock pot and cook it on the stove. It’s much thinner also than I expected. My husband says try it again and I will possibly add some cornstarch to thicken. I know my Crock-Pot is fine because I use it all the time. Another issue I have with it is that I like to make extra so I can freeze some. And this recipe for four servings takes two cans of corn and two cups of heavy cream and four cups of broth. So if I double that, wow. Just disappointing.
Thank you for sharing. I wish it had more corn and less cream or maybe a roux or cornstarch to thicken it. I added some red pepper for color & texture. It filled my crockpot to overflowing so I’m not sure how I’d squeeze more corn in unless I reduce the liquid.
Good job
Can you use bacon bits in place of bacon?
Yes, I think it would still work out great 🙂
Looking for a recipe just like this but with noodles too! How would you suggest making that happen? Cooking noodles first then just adding them in at the end? Or something even easier?!
I would make it as is then at the end stir the noodles you want in the slow cooker until they’re cooked. It should only take a few minutes.
I added a stalk of celery and couple cloves of fresh garlic, and seasoned this up a little bit more with some Mrs. Dash, seasoned salt, and sweet paprika. Also added an extra can of regular, drained corn. Used a roasted chicken from Costco. Came out great. Delicious!
Yummy recipe! I used half and half so it’s thin, more soupy than chowder, but I don’t mind. The dairy curdled but again, I don’t mind as it still tastes good. I tried to cook it in less time on High but the potatoes weren’t done at all after a few hours, so I took out the chicken, shredded it, and left it in the fridge overnight. Turned everything to low overnight and then added the chicken, bacon, and half and half in the morning. I would make again!