Slow Cooker Chicken Corn Chowder
If you’re looking for cold-weather comfort food, this slow cooker chicken corn chowder will leave you feeling full and satisfied. It’s so easy to make that I know I’ll be cooking it all winter long.
Slow Cooker Chicken Corn Chowder
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This Slow Cooker Chicken Corn Chowder is always a crowd pleaser. It’s great on the menu when hosting family or friends for game night or to watch a game on TV. Plus, because you’ve cooked it in the Crock Pot, you can leave it on warm for hours so people can go back for seconds you know will still be hot and tasty.
When it comes to chowder, I’m a bit of a snob. We live in Maine, where New England clam chowder is a big deal. Granted, this isn’t clam chowder but I know chowder. So believe me when I tell you this is a delicious recipe you’ll love.
Also, we lived for many years in the Philadelphia area. If you’ve ever lived in or visited the suburbs of New Jersey or Pennsylvania near the City of Brotherly Love, then you know about the convenience-store chain Wawa. This recipe tastes just like the chicken corn chowder you can get at Wawa.
Ingredients Overview
Step-by-Step Instructions
Halve the baby potatoes. Then, add them along with chicken, corn and seasonings — onion powder, garlic salt and paprika — to the crock.
Add the chicken broth.
Cook on low 6 hours or high for 4 hours. Once the cooking time is over, remove the chicken and shred. Add the shredded chicken back to the slow cooker along with the heavy cream and shredded cheese.
Stir until the cheese is all melted. Garnish with scallions and bacon if desired.
Serve!
Notes
Like with other recipes I’ve made using chicken in the Crock Pot, such as this copycat Olive Garden tortellini dish, you can substitute chicken thighs for chicken breasts.
This recipe calls for corn kernels. You can use canned — be sure to drain off the extra liquid — or frozen.
I love using baby or new potatoes because they’re so easy to cook with. However, you can use any variety of potato you prefer or have on hand. With larger potatoes, you’ll just need to peel and cube them so they don’t overwhelm the chowder.
I use shredded cheddar cheese as a topping, but you can add any cheese you like.
If you don’t have heavy cream, you can make this using evaporated milk, too.
Slow Cooker Chicken Corn Chowder
Equipment
Ingredients
- 4 chicken breasts boneless skinless
- 1.5 pounds baby potatoes
- 12 ounces corn canned or frozen
- 2 cups chicken broth
- 1 teaspoon onion power
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 2 cups heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup bacon crumbles
- scallions
Instructions
- Halve the baby potatoes.
- Add potatoes, chicken, corn and seasonings — onion powder, garlic salt and paprika — to the crock.
- Add the chicken broth.
- Cook on low 6 hours or high for 4 hours.
- Once the cooking time is over, remove the chicken and shred.
- Add the shredded chicken back to the slow cooker along with the heavy cream and shredded cheese.
- Stir until the cheese is all melted.
- Garnish with scallions and bacon if desired.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.