Slow Cooker Chicken Corn Chowder
Creamy slow cooker chicken corn chowder is the perfect set it and forget it crockpot soup to warm you all season long.
Servings:4 servings
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
Calories: 895 kcal, Carbohydrates: 89 g, Protein: 34 g, Fat: 49 g, Saturated Fat: 29 g, Trans Fat: 1 g, Cholesterol: 219 mg, Sodium: 946 mg, Potassium: 1858 mg, Fiber: 8 g, Sugar: 11 g, Vitamin A: 1958 IU, Vitamin C: 56 mg, Calcium: 128 mg, Iron: 3 mg
