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Crockpot Chicken Corn Chowder

A creamy and hearty chowder made with tender chicken, sweet corn, and a medley of spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 cups corn (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, diced Peel and dice into small chunks for even cooking.
  • 2 cups chicken broth
  • 1 cup heavy cream Can use coconut milk for a lighter option.
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika (optional)
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Begin by cubing the chicken breasts, dicing the onion, and mincing the garlic. Peel and dice the potatoes into small chunks to ensure even cooking.
Cooking
  1. In your crockpot, add the cubed chicken, corn, diced onion, minced garlic, and diced potatoes.
  2. Pour in the chicken broth, heavy cream, salt, pepper, and smoked paprika if using. Give it a gentle stir to combine all ingredients.
  3. Cover the crockpot and set it to low for about 6 hours or high for 3 hours.
  4. Once cooked, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Reheat gently, adding a splash of chicken broth if it’s thickened too much.