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
Scale
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.
