Slow Cooker Chicken Corn Chowder

There’s nothing quite like the comfort of a warm bowl of chicken corn chowder, especially when it’s made effortlessly in a slow cooker. Creamy, hearty, and packed with flavor, this Slow Cooker Chicken Corn Chowder is the cozy meal your whole family will love.

This recipe actually came together on one rainy afternoon when I was craving something comforting, but I didn’t want to stand in the kitchen for hours.

Inspired by classic chowders but made simpler, I tossed a few pantry staples into the slow cooker, added chicken and corn, and let it do the work.

The result?

A velvety, rich soup that’s both filling and fresh.

It’s been a go-to recipe ever since, and every time I make it, the kitchen smells like a warm hug.

Why you’ll love this

1. Effortless Cooking – Set it and forget it! The slow cooker does all the heavy lifting while you go about your day.
2. Family Favorite – Kid-approved and adult-loved, this chowder is a crowd-pleaser every time.
3. Rich and Creamy – Thanks to the blend of cream, potatoes, and sweet corn, the texture is luxuriously thick and satisfying.
4. Freezer-Friendly – Make a big batch and freeze leftovers for future cozy nights in.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Cuisines: American, Comfort Food
Servings: 6
Estimated Cost: $15–$18

Equipment:

• Slow cooker (6-quart recommended)
• Chopping board & knife
• Measuring cups & spoons
• Ladle
• Potato masher (optional)

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 3 cups frozen sweet corn (or canned, drained)
• 3 medium russet potatoes, peeled and diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp all-purpose flour (for thickening)
• 4 strips cooked bacon, crumbled (optional for topping)
• Chopped green onions or parsley (optional garnish)

Step-by-Step Instructions

1. Prepare your ingredients – Peel and dice the potatoes, chop the onion, and mince the garlic.
2. Layer into the slow cooker – Add chicken breasts to the bottom of your slow cooker. Top with corn, potatoes, onion, garlic, thyme, paprika, and a pinch of salt and pepper.
3. Add broth – Pour in the chicken broth, making sure the ingredients are fully submerged.
4. Cook – Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
5. Shred chicken – Remove the chicken breasts, shred with two forks, and return to the slow cooker.
6. Thicken the chowder – In a small bowl, whisk together flour with milk until smooth. Stir this mixture and the cream into the slow cooker.
7. Final simmer – Turn the slow cooker to high and cook for another 20–30 minutes, or until the chowder thickens.
8. Serve and garnish – Ladle into bowls and top with crumbled bacon, chopped green onions, or fresh herbs if desired.

Nutrition Facts

Per serving (without toppings):
Calories: 380
Protein: 27g
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 29g
Fiber: 3g
Sugar: 5g
Sodium: 760mg

Tips for Success

1. Use rotisserie chicken – Short on time? Swap in shredded rotisserie chicken during the last hour of cooking.
2. Smash some potatoes – For a thicker texture, gently mash some of the potatoes directly in the slow cooker before serving.
3. Don’t skip the seasoning – Taste before serving and adjust salt and pepper to bring out all the cozy flavors.
4. Add a kick – Like it spicy? Toss in a chopped jalapeño or a dash of cayenne pepper.

Print Pin

Slow Cooker Chicken Corn Chowder

There’s nothing quite like the comfort of a warm bowl of chicken corn chowder, especially when it’s made effortlessly in a slow cooker. Creamy, hearty, and packed with flavor, this Slow Cooker Chicken Corn Chowder is the cozy meal your whole family will love.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 380kcal

Cost $15–$18

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 3 cups frozen sweet corn or canned, drained
• 3 medium russet potatoes peeled and diced
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp all-purpose flour for thickening
• 4 strips cooked bacon crumbled (optional for topping)
• Chopped green onions or parsley optional garnish

Instructions

• Prepare your ingredients – Peel and dice the potatoes, chop the onion, and mince the garlic.
• Layer into the slow cooker – Add chicken breasts to the bottom of your slow cooker. Top with corn, potatoes, onion, garlic, thyme, paprika, and a pinch of salt and pepper.
• Add broth – Pour in the chicken broth, making sure the ingredients are fully submerged.
• Cook – Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
• Shred chicken – Remove the chicken breasts, shred with two forks, and return to the slow cooker.
• Thicken the chowder – In a small bowl, whisk together flour with milk until smooth. Stir this mixture and the cream into the slow cooker.
• Final simmer – Turn the slow cooker to high and cook for another 20–30 minutes, or until the chowder thickens.
• Serve and garnish – Ladle into bowls and top with crumbled bacon, chopped green onions, or fresh herbs if desired.

Notes

1. Use rotisserie chicken – Short on time? Swap in shredded rotisserie chicken during the last hour of cooking.
2. Smash some potatoes – For a thicker texture, gently mash some of the potatoes directly in the slow cooker before serving.
3. Don’t skip the seasoning – Taste before serving and adjust salt and pepper to bring out all the cozy flavors.
4. Add a kick – Like it spicy? Toss in a chopped jalapeño or a dash of cayenne pepper.

Common Questions

Can I make this chowder dairy-free?
Yes! Swap the heavy cream and milk with canned coconut milk or any unsweetened plant-based milk for a dairy-free version.

Can I freeze this chowder?
Absolutely. Let it cool completely, then transfer to freezer-safe containers. Freeze up to 2 months. Reheat gently on the stove.

Can I use canned corn instead of frozen?
Yes, just be sure to drain it first. About 2 standard cans (15 oz each) will do the trick.

How do I make this chowder vegetarian?
Replace chicken with canned white beans or diced carrots and celery, and use vegetable broth instead of chicken broth.

Thanks for joining me in the kitchen!

I hope this Slow Cooker Chicken Corn Chowder brings warmth and joy to your table.

Whether you’re cooking for your family or prepping for the week, it’s one of those recipes that always delivers.

Happy slow cooking!