If you’re craving comfort food that’s bursting with flavor yet incredibly easy to throw together, this Crockpot Chicken Corn Chowder Recipe is a game-changer. Imagine tender chicken thighs, sweet corn, and cozy potatoes simmered to perfection with aromatic herbs and a touch of heat, all melded together into a creamy, hearty chowder that feels like a warm hug on a chilly day. Whether you’re preparing a weeknight dinner or feeding a crowd, this recipe brings effortless satisfaction without skimping on taste.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a starring role in creating that rich, comforting bowl of chowder. Every vegetable adds vibrant color and texture, while the herbs and spices deepen the flavor profile, making every spoonful truly memorable.
- 2 pounds boneless skinless chicken thighs: Provides juicy, tender protein that shreds beautifully.
- 2 medium gold potatoes: Add creaminess and heartiness to the chowder base.
- 1 sweet onion: Brings a natural sweetness and depth of flavor.
- 1 red bell pepper: Adds a pop of color and subtle sweetness.
- 2 celery ribs: Contribute a lightly crunchy texture and aromatic freshness.
- 1 jalapeño: Offers just the right amount of gentle heat.
- 20 ounces frozen corn kernels: Give a sweet, summery burst with every bite.
- 5 cloves garlic, minced: Infuses robust flavor that complements all other ingredients.
- 1 teaspoon kosher salt: Enhances all the natural flavors.
- 1 teaspoon dried thyme: Adds a fragrant, earthy undertone.
- 1/2 teaspoon dried rosemary: Introduces piney, aromatic notes.
- 1/2 teaspoon crushed red pepper flakes: Brings subtle warmth and a touch of spice.
- 3 cups chicken broth: Creates a flavorful, savory cooking liquid.
- 1 cup heavy cream: Finalizes the chowder with luscious creaminess.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prep Your Veggies
Start by dicing the gold potatoes, sweet onion, red bell pepper, and jalapeño into bite-sized pieces. Placing these chopped veggies directly into the crockpot lays a flavorful foundation and ensures they cook down perfectly as the day goes on.
Step 2: Add the Main Ingredients
Next, nestle the chicken thighs on top of your colorful veggie bed. Toss in the frozen corn kernels, minced garlic, kosher salt, thyme, rosemary, crushed red pepper flakes, and pour in the chicken broth. Give it a gentle stir to combine everything — this helps distribute those wonderful herbs and spices.
Step 3: Let It Slow Cook
Cover your crockpot and set it to cook on low for 6 to 7 hours, or if you’re pressed for time, crank it up to high for 3 hours. During this slow simmer, the flavors meld beautifully, the chicken becomes tender enough to shred, and the potatoes soak up that savory broth goodness.
Step 4: Shred and Finish
When cooking time is up, carefully remove the chicken and shred it on a cutting board using two forks — it should fall apart easily. Return the shredded chicken to the crockpot, pour in the heavy cream, and stir everything together. This step creates the signature creamy texture that makes this chowder irresistible.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a fresh pop of color and brightness that complements the creamy richness. You could also grate a little sharp cheddar cheese on top for an extra savory kick or even a dollop of sour cream for tangy contrast.
Side Dishes
This chowder pairs wonderfully with crusty bread or buttery dinner rolls, perfect for sopping up the delicious creamy broth. A simple green salad with a light vinaigrette also makes a great accompaniment, adding a refreshing balance to the cozy chowder.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls — it’s a great way to dress up a casual meal and adds an extra dose of comfort. Alternatively, ladle the chowder over cooked rice or alongside cornbread for a Southern-inspired feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot Chicken Corn Chowder Recipe into an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it an easy grab-and-go meal for busy days.
Freezing
This chowder freezes well if you want to prepare in advance or save some for later. Use a freezer-safe container and leave a bit of headspace for expansion. When properly stored, it can last in the freezer for up to 2 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the chowder gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You may want to add a splash more broth or cream if the chowder thickens too much during storage.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, though thighs tend to stay juicier and shred more easily. If using breasts, be sure not to overcook to avoid dryness.
Is it necessary to thaw the frozen corn before adding?
No need to thaw the corn—adding it frozen helps maintain its sweetness and texture as it cooks in the crockpot.
Can I make this recipe dairy-free?
Yes! Simply substitute the heavy cream with a coconut milk or cashew cream alternative to keep the chowder creamy without the dairy.
What if I don’t have a crockpot? Can I make this on the stove?
You can definitely simulate the slow cooking by simmering everything on low heat in a heavy pot for 1.5 to 2 hours, stirring occasionally until the chicken is cooked and vegetables tender.
How spicy is this chowder with jalapeño and red pepper flakes?
The heat level is mild to moderate, balanced by the creamy broth and sweetness of the corn and potatoes. You can easily adjust the jalapeño and red pepper flakes to your spice preference.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is one of those rare dishes that feels like you put in a lot of effort but actually requires very little hands-on time. Its rich, comforting flavors and creamy texture make it an instant family favorite, perfect for any day you want something warm, nourishing, and downright delicious. Give it a try and see how this humble crockpot meal can brighten your table and your weeknight dinner routine.
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Corn Chowder is a comforting and hearty slow-cooked soup featuring tender chicken thighs, sweet corn, tender potatoes, and a creamy broth infused with aromatic herbs and a hint of spice. Perfect for an easy weeknight meal, it combines fresh vegetables and savory flavors for a satisfying dish that requires minimal prep and is cooked to perfection in a slow cooker.
Ingredients
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Meat
- 2 pounds boneless skinless chicken thighs
Seasonings & Herbs
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare Vegetables: Dice the potatoes, sweet onion, red bell pepper, and jalapeño into small, uniform pieces. Place all these diced vegetables into the crockpot along with the celery.
- Add Chicken and Seasonings: Add the chicken thighs, frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth to the crockpot. Stir everything well to combine all the ingredients evenly.
- Slow Cook: Cover the crockpot with its lid. Cook on low heat for 6 to 7 hours or on high heat for 3 hours, until the chicken is cooked through and the vegetables are tender.
- Shred Chicken and Finish Chowder: Once cooking is complete, carefully remove the chicken thighs from the crockpot and shred them using two forks on a cutting board. Return the shredded chicken back into the crockpot. Add the heavy cream and stir thoroughly to combine and create the creamy chowder consistency before serving.
Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs provide more moisture and flavor.
- Adjust the amount of jalapeño and crushed red pepper flakes according to your spice preference.
- For a thicker chowder, mash some of the potatoes against the side of the crockpot before serving.
- The chowder can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Consider adding fresh chopped parsley or chives as a garnish for extra color and flavor.
