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Crockpot Chicken Corn Chowder

A creamy, savory chowder filled with sweet corn and tender chicken, perfect for family gatherings or cozy winter evenings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 4 cups corn (fresh, frozen, or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 cup diced potatoes
  • to taste Fresh parsley for garnish Optional, for serving

Method
 

Preparation
  1. Start by chopping the onions, mincing the garlic, and dicing the potatoes.
Layering Ingredients
  1. Place your boneless, skinless chicken breasts at the bottom of the crockpot.
  2. Follow it with the chopped onions, minced garlic, corn, and diced potatoes.
Adding Broth and Seasoning
  1. Add the chicken broth to the mixture.
  2. Sprinkle in the salt, black pepper, and paprika.
Cooking
  1. Cover and set your crockpot on low for 6-8 hours or high for about 3-4 hours.
Finishing Touches
  1. About 30 minutes before serving, shred the chicken directly in the crockpot using two forks.
  2. Stir in the heavy cream and allow it to heat through.
Serving
  1. Ladle your chowder into bowls and sprinkle with freshly chopped parsley.

Notes

For a lighter version, consider using low-fat milk instead of heavy cream. You can also swap the chicken for shredded halal chicken or even chickpeas for a vegetarian option. Don’t open the lid too often during cooking; it can lose heat and prolong cooking time. Avoid overcooking the chicken to keep it tender.