This Easy Crockpot Chicken Corn Chowder is a warm hug in a bowl! It’s packed with tender chicken, sweet corn, and creamy goodness that will make your taste buds dance.
Honestly, nothing beats throwing all the ingredients in the crockpot and letting it work its magic while you relax. I love to top mine with a sprinkle of cheese for extra yumminess!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice because they shred easily after cooking. If you prefer, you can use thighs for a richer flavor or even rotisserie chicken for even less prep time!
Potatoes: I love using russet potatoes for their creaminess, but you can swap in Yukon Golds or red potatoes. They hold their shape better if you want bits of texture in your chowder.
Corn: Fresh corn is sweet and wonderful, but frozen corn works perfectly too and is super convenient. Canned corn can be used in a pinch; just rinse it to reduce sodium content.
Cream: Heavy cream gives richness, but if you want a lighter option, half-and-half or even whole milk is a good substitute. You could also use a non-dairy option like coconut milk, which adds a unique flavor.
How Do I Get My Chowder to Thicken Perfectly?
Thickening the chowder is an essential step for that creamy texture we all love! Making a roux is a classic method here. It’s easy, and here’s how:
- Start by melting butter in a small pan over medium heat.
- Add flour and stir for about 1-2 minutes until it’s slightly golden. This helps cook out the raw flour taste.
- Slowly whisk in heavy cream (or your choice) until smooth. This prevents lumps!
- Then pour this mixture into your chowder and let it cook for an additional 15-20 minutes. It’ll thicken nicely as it heats.
Remember to stir occasionally for even consistency, and adjust seasoning at the end for the best flavor!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 4 cups potatoes, peeled and diced (about 3 medium potatoes)
- 1 cup onion, chopped (about 1 medium onion)
- 2 cups corn kernels (fresh or frozen)
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Optional garnishes: shredded cheddar cheese, chopped green onions, crispy bacon bits
How Much Time Will You Need?
This recipe requires about 10 minutes for prep work and then it cooks for 6-7 hours on low, or 3-4 hours on high in the crockpot. So, all in all, you’ll spend around 6-7 hours and 10 minutes waiting for it to reach that perfect, creamy consistency!
Step-by-Step Instructions:
1. Set Up the Base:
Start by placing the raw chicken breasts right at the bottom of your crockpot. This will infuse the flavors into the chicken as it cooks.
2. Add the Veggies:
Now, on top of the chicken, add the diced potatoes, chopped onion, corn kernels, and minced garlic. Sprinkle the dried thyme, paprika, salt, and pepper over the top to season everything nicely.
3. Pour in the Broth:
Take your chicken broth and pour it into the crockpot until everything is just covered. This liquid is essential for creating that creamy chowder base.
4. Let it Cook:
Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken and potatoes to be nice and tender.
5. Shred the Chicken:
When the cooking time is up, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the crockpot.
6. Make the Roux:
In a small pan, melt the butter over medium heat. Add the flour and stir constantly for about 1-2 minutes until it turns a light golden color (this is your roux!).
7. Create the Creamy Base:
Gradually whisk in the heavy cream (or half-and-half) into the roux, mixing until it’s smooth and thickened.
8. Combine it All:
Pour the creamy mixture into the crockpot with the chowder and stir well to combine everything. Let it cook for another 15-20 minutes—this will help it thicken even more!
9. Season to Taste:
Before serving, take a moment to taste your chowder. Add extra salt and pepper if needed to suit your preferences.
10. Serve and Enjoy!
Dish out your delicious chowder into bowls and top with optional garnishes like shredded cheddar cheese, chopped green onions, or crispy bacon bits for that extra flair. Enjoy your warm bowl of comfort!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, frozen chicken can be used! Just be sure to add an extra hour of cooking time. However, make sure it’s not frozen solid and ideally thaw it in the fridge overnight for best results if you have time.
How Can I Make This Chowder Creamier?
If you want an extra creamy texture, you can add more heavy cream or half-and-half. Mixing in a bit of cream cheese or sour cream at the end can also elevate the creaminess while adding a tangy flavor.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chowder the night before and store it in the fridge. Just reheat it on low in the crockpot or on the stovetop when you’re ready to serve. It makes for a great meal prep option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream to restore the creamy consistency if needed.
