There’s something wonderfully comforting about a warm bowl of Crockpot Chicken Corn Chowder that instantly makes the house feel like home. I first fell in love with this dish during those chilly San Diego evenings when my kids insisted on “pancakes for dinner” (which, as any parent knows, sometimes just means you need a backup plan). This chowder, with its creamy texture and gentle sweetness from fresh corn, has become my go-to slow cooker recipe—easy to throw together and perfect for those busy days when I want to come home to a meal that feels like a hug. If you’re looking for a simple, comforting dinner that brings family around the table, this crockpot treasure is just the ticket.
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Why You’ll Love This Crockpot Chicken Corn Chowder
This Crockpot Chicken Corn Chowder is a winner for so many reasons. First, it’s effortlessly hands-off—perfect for busy families or anyone who appreciates a meal that cooks itself while you get on with your day. The combination of tender chicken, sweet corn, and a rich, creamy broth hits that comforting spot every time. I love how it brings a bit of my English countryside roots to our California kitchen, blending humble, hearty ingredients with the ease of slow cooking. Plus, it’s a versatile dish that kids adore, especially my little one who’s still perfecting his ketchup-dipping skills.
Ingredients You’ll Need for This Crockpot Chicken Corn Chowder
The key to this dish lies in selecting the right ingredients—fresh, high-quality produce and tender chicken make all the difference. Growing up, my mum always insisted on using the best seasonal vegetables, and that wisdom stuck with me. For this chowder, sweet corn is a must, whether fresh or frozen, and I find that using bone-in chicken thighs adds both flavor and richness to the broth. Don’t be afraid to swap ingredients to suit what you have on hand; the slow cooker is forgiving like that.
- 1.5 pounds boneless, skinless chicken thighs
- 3 cups fresh or frozen corn kernels
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or full-fat coconut milk (for a dairy-free option)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 28g
- Fat: 15g (with heavy cream)
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 6g (natural sugars from corn and onion)
- Sodium: 450mg (using low-sodium broth)
Creamy Crockpot Chicken Corn Chowder Recipe for Cozy Comfort
Learn how to make delicious Crockpot Chicken Corn Chowder. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients—fresh, high-quality produce and tender chicken make all the difference. Growing up, my mum always insisted on using the best seasonal vegetables, and that wisdom stuck with me. For this chowder, sweet corn is a must, whether fresh or frozen, and I find that using bone-in chicken thighs adds both flavor and richness to the broth. Don’t be afraid to swap ingredients to suit what you have on hand; the slow cooker is forgiving like that.
- 1.5 pounds boneless, skinless chicken thighs
- 3 cups fresh or frozen corn kernels
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or full-fat coconut milk (for a dairy-free option)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish
Instructions
- Start by lightly sautéing the chopped onion and garlic in butter over medium heat until softened and fragrant, about 3-4 minutes. This step brings out their natural sweetness—a little trick I picked up from my time in professional kitchens.
- Transfer the sautéed onion and garlic to your crockpot. Add the diced potatoes, corn, dried thyme, and chicken thighs on top.
- Pour in the chicken broth, making sure the ingredients are fully submerged. Season with a pinch of salt and pepper, but remember you can adjust this later.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.
- Once cooked, remove the chicken thighs, shred them with two forks, and return the meat to the crockpot.
- Stir in the heavy cream or coconut milk to add that creamy finish. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or chives. I like to add a crack of black pepper on top for a little extra warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Crockpot Chicken Corn Chowder
- Start by lightly sautéing the chopped onion and garlic in butter over medium heat until softened and fragrant, about 3-4 minutes. This step brings out their natural sweetness—a little trick I picked up from my time in professional kitchens.
- Transfer the sautéed onion and garlic to your crockpot. Add the diced potatoes, corn, dried thyme, and chicken thighs on top.
- Pour in the chicken broth, making sure the ingredients are fully submerged. Season with a pinch of salt and pepper, but remember you can adjust this later.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.
- Once cooked, remove the chicken thighs, shred them with two forks, and return the meat to the crockpot.
- Stir in the heavy cream or coconut milk to add that creamy finish. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or chives. I like to add a crack of black pepper on top for a little extra warmth.
Tips for Making the Best Crockpot Chicken Corn Chowder
Getting this chowder just right is all about layering flavors and paying attention to texture. The slow cooker does most of the work, but a few small techniques go a long way.
- Don’t skip sautéing the onions and garlic—it deepens the flavor without adding fuss.
- Use bone-in chicken thighs if you can; they yield juicier meat and richer broth. Just remove bones before shredding.
- For extra creaminess, stir in the cream at the very end rather than during cooking to prevent curdling.
- If you want a thicker chowder, mash some of the potatoes against the side of the crockpot before adding cream.
- Feel free to toss in a handful of diced carrots or celery for a veggie boost—my grandmother always said, “More love in the pot, more joy at the table.”
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Irresistibly Creamy Jalapeño Chicken Skillet Recipe You Need to Try
Serving Suggestions and Pairings
This chowder feels like the perfect dish for cozy family dinners or casual get-togethers with friends. Its creamy, slightly sweet profile pairs beautifully with lighter sides and fresh flavors that balance the richness. I often serve it when the kids need something simple yet satisfying, and it’s always a hit when we have neighbors over for a relaxed meal.
- Crusty sourdough bread or garlic bread for dipping
- Light green salad with lemon vinaigrette to cut through the creaminess
- A crisp white wine like Sauvignon Blanc or a refreshing sparkling water with a twist of lime
- Seasonal roasted vegetables, such as asparagus in spring or brussels sprouts in winter
No matter the occasion, serving this chowder with a few simple sides makes for a heartwarming meal that feels both special and effortless.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. I always make a big batch so we have lunches or quick dinners ready to go during the hectic week.
- Store in an airtight container in the refrigerator for up to 3 days
- For longer storage, freeze in individual portions for up to 3 months
- When reheating, add a splash of cream or broth to restore the creamy texture
- Reheat gently over low heat on the stove or in the microwave, stirring occasionally to prevent separation
Frequently Asked Questions
What are the main ingredients for Crockpot Chicken Corn Chowder?
The main ingredients for Crockpot Chicken Corn Chowder include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Crockpot Chicken Corn Chowder?
The total time to make Crockpot Chicken Corn Chowder includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Crockpot Chicken Corn Chowder ahead of time?
Yes, Crockpot Chicken Corn Chowder can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Crockpot Chicken Corn Chowder?
Crockpot Chicken Corn Chowder pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Crockpot Chicken Corn Chowder suitable for special diets?
Depending on the ingredients used, Crockpot Chicken Corn Chowder may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Crockpot Chicken Corn Chowder is one of those recipes that feels like a warm embrace after a long day. It’s simple, forgiving, and endlessly adaptable, making it a staple in my kitchen and hopefully yours too. I’d love to hear how you make it your own—drop a comment and share your twists on this comforting classic!
