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Crockpot Chicken Corn Chowder

A creamy, flavorful chicken corn chowder made easily in a slow cooker, perfect for warming up during cozy days.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 3 cups corn (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Start with two boneless, skinless chicken breasts. You can leave them whole for a tender bite or chop them into pieces if you prefer.
Combining Ingredients
  1. In your slow cooker, add the chicken, corn, diced onions, minced garlic, chicken broth, and dried thyme. Stir everything together gently.
Cooking
  1. Set your crockpot to low and let the magic happen for about 6-7 hours. If you're in a crunch, you can cook it on high for about 3-4 hours.
Finishing Up
  1. Once the chicken is fully cooked, take it out, shred it with two forks, and return it to the pot.
  2. Stir in the heavy cream, and season with salt and pepper to taste. Give it a nice mix and let it cook for an additional 30 minutes on low.
Serving
  1. Ladle your creamy chowder into bowls and garnish with fresh parsley. Enjoy every warm, comforting spoonful!

Notes

Consider serving with buttery cornbread, a crisp side salad, or crunchy tortilla chips. Fresh herbs offer a freshness that dried herbs can’t match—try adding fresh thyme or even basil for a new spin. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze in individual servings for up to 3 months.