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Bowl of creamy Chicken Corn Chowder with chicken, corn, and herbs

Crockpot Chicken Corn Chowder

This comforting and easy Crockpot Chicken Corn Chowder features tender chicken, sweet corn, and creamy goodness, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs
  • 3 cups chicken broth Use unsalted broth to control salt
  • 3–4 medium potatoes, diced Frozen diced potatoes can be used to save time
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cups corn (fresh, canned, or frozen) Thawed frozen corn can be used when fresh isn't available
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
Cream and Thickening
  • 1 cup heavy cream or half-and-half Heavy cream keeps it silky
  • 2 tbsp flour (optional, for thickening) Whisk with cold water to make a slurry if using
Garnish
  • Fresh thyme For garnish

Method
 

Preparation
  1. Place the chicken in the crockpot and pour in the chicken broth. Add the potatoes, onion, carrots, and corn next.
  2. Sprinkle garlic powder, onion powder, salt, and pepper over everything and stir once to distribute seasoning.
Cooking
  1. Cover and cook on low for 6 hours.
  2. Check the chicken at 6 hours; it should pull apart easily with two forks.
Finishing Touches
  1. After shredding the chicken in the pot, stir in the heavy cream or half-and-half.
  2. If you want it thicker, whisk the flour with a little cold water to make a slurry, then stir it in and cook 10–15 more minutes.
  3. Taste and adjust salt and pepper, then garnish with fresh thyme before serving.

Notes

To enhance flavor, add a splash of lemon or extra salt if the chowder tastes flat. For a smoky twist, stir in a pinch of smoked paprika.