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If you’re craving a cozy, hearty, and downright delicious meal that practically cooks itself, then I have the perfect comfort food for you: this Crockpot Chicken Corn Chowder Recipe. With tender chicken thighs, sweet corn, and a medley of fresh vegetables simmered slowly in creamy broth, it’s a one-pot wonder that fills your kitchen with irresistible aromas and your bowl with warmth and satisfaction. Whether it’s a chilly weeknight or you just want an easy, flavorful meal, this chowder checks every box with zero fuss.
Ingredients You’ll Need
Getting started with this Crockpot Chicken Corn Chowder Recipe is a breeze thanks to a handful of simple yet vibrant ingredients. Each one plays a key role in balancing flavors, textures, and colors that make every spoonful a delight.
- 2 pounds boneless skinless chicken thighs: Rich, tender, and juicy, these provide the hearty protein base that makes the chowder so satisfying.
- 2 medium gold potatoes: These add a creamy texture and gentle earthiness that soak up all the savory flavors.
- 1 sweet onion: Adds natural sweetness and depth when slow-cooked.
- 1 red bell pepper: Brightens the dish both visually and with a mild, fruity crunch.
- 2 celery ribs: Bring a fresh, subtle pungency and crunch that balance the creaminess.
- 1 jalapeño: Provides just the right hint of heat to keep things exciting without overpowering.
- 20 ounces frozen corn kernels: Sweet bursts of corn flavor that embody comfort food at its best.
- 5 cloves garlic, minced: Aroma and depth that transform simple ingredients into something special.
- 1 teaspoon kosher salt: Unlocks and enhances every flavor in the pot.
- 1 teaspoon dried thyme: Earthy and herbal notes that complement the chicken beautifully.
- 1/2 teaspoon dried rosemary: Adds a woodsy, fragrant touch that elevates the chowder.
- 1/2 teaspoon crushed red pepper flakes: For a gentle, warm kick that balances the cream.
- 3 cups chicken broth: The flavorful liquid base that ties everything together in one harmonious blend.
- 1 cup heavy cream: Brings luscious richness and silky texture to finish the chowder luxuriously.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prepare the Vegetables
Start by dicing the potatoes, sweet onion, red bell pepper, and jalapeño. These colorful vegetables will form the heart of the chowder, infusing the broth with sweetness, heat, and texture as they cook down slowly in the crockpot.
Step 2: Combine Ingredients in the Crockpot
Next, add the diced vegetables, chicken thighs, frozen corn, minced garlic, kosher salt, thyme, rosemary, crushed red pepper flakes, and chicken broth into the crockpot. Stir gently to evenly distribute all the ingredients. This step ensures every flavor has a chance to meld beautifully while the slow cooker works its magic.
Step 3: Slow Cook to Perfection
Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 hours. Patience is your friend here — the long, gentle simmer will tenderize the chicken and allow the vegetables to release their flavors fully, creating a deep, satisfying chowder base.
Step 4: Shred Chicken and Finish with Cream
Once the cooking time is up, remove the chicken thighs and shred them finely on a cutting board using two forks. Return the shredded chicken to the crockpot and pour in the heavy cream. Stir everything together until creamy and well combined, melting the richness seamlessly into the chowder before serving.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
To elevate your Crockpot Chicken Corn Chowder Recipe presentation, consider sprinkling fresh chopped parsley or chives on top for a pop of color and a fresh, herbaceous note. A dollop of sour cream or a sprinkle of shredded sharp cheddar can add extra creaminess and tang, making each bowl utterly inviting.
Side Dishes
This chowder is hearty enough to stand on its own but pairs wonderfully with crusty bread or buttery garlic toast to soak up the delicious broth. A crisp green salad on the side adds refreshing contrast and lightness to balance the creamy chowder beautifully.
Creative Ways to Present
For an inviting, rustic look, serve the chowder in warmed ceramic bowls with a sprinkle of crushed red pepper flakes for those who like a little heat. If you’re feeling festive, add a little cooked bacon crumble or some roasted corn kernels on top for texture. These little touches make the Crockpot Chicken Corn Chowder Recipe feel special and made with love.
Make Ahead and Storage
Storing Leftovers
When you have any leftovers from your Crockpot Chicken Corn Chowder Recipe, store them in an airtight container in the refrigerator. The chowder will keep beautifully for up to 3 days, and the flavors often deepen overnight, making your next bowl even more delicious.
Freezing
If you want to save chowder for longer, it freezes well! Portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion. For best quality, enjoy the frozen chowder within 2 to 3 months. When you’re ready to eat it, thaw overnight in the fridge before reheating.
Reheating
Gently reheat your Crockpot Chicken Corn Chowder Recipe on the stove over medium heat, stirring occasionally to prevent sticking and to warm evenly. Adding a splash of broth or cream as it warms will help restore that fresh-from-the-pot creaminess.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work well, but thighs stay more tender and juicy during long cooking times, which is why they’re recommended for this recipe.
Is there a vegetarian version of this chowder?
Yes! Swap the chicken for hearty vegetables like mushrooms or add beans for protein, and use vegetable broth to maintain that rich depth of flavor.
Can I make this recipe on the stovetop?
You can, but the slow cooker really lets all the ingredients meld together effortlessly. If using the stovetop, simmer gently for about 1 to 2 hours, stirring occasionally.
How spicy is the chowder with the jalapeño?
The jalapeño adds a mild heat that balances the creamy sweetness. You can adjust the amount to make it as mild or as spicy as you like.
Can I use frozen vegetables instead of fresh?
Frozen corn is perfect, but for other vegetables, fresh varieties will give the best texture. That said, frozen veggies can be used in a pinch, just adjust cooking times accordingly.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is a total keeper for anyone who loves simple comfort food without the fuss. It’s warm, creamy, and bursting with fresh flavors that come together beautifully with minimal effort. Whether you’re feeding a crowd or just craving a cozy solo meal, this chowder is sure to become a favorite in your recipe rotation. Trust me, once you try this, you’ll want to make it again and again.
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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 comforting Crockpot Chicken Corn Chowder is a hearty and flavorful slow-cooked soup featuring tender shredded chicken, sweet corn, potatoes, and a blend of aromatic herbs and spices. Perfect for an easy, warming meal with minimal prep, this chowder combines creamy textures with a mild kick from jalapeño and crushed red pepper flakes.
Ingredients
Meat
- 2 pounds boneless skinless chicken thighs
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
Spices & 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, celery ribs, and jalapeño into small pieces. Add all these diced vegetables to the crockpot as the base for your chowder.
- Add Proteins and Seasonings: Place the boneless skinless chicken thighs into the crockpot. Add the frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the crockpot with the lid and cook on low heat for 6 to 7 hours or on high for 3 hours to allow flavors to meld and the chicken to become tender.
- Shred Chicken and Finish: Once cooking time is complete, carefully remove the chicken thighs from the crockpot. Using two forks, shred the chicken on a cutting board. Return the shredded chicken to the crockpot. Add in the heavy cream and stir well to incorporate, creating the creamy chowder base. Serve hot and enjoy your homemade comforting meal.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be more flavorful and juicy.
- If you like a spicier chowder, leave some seeds in the jalapeño or add extra crushed red pepper flakes.
- For a thicker chowder, mash some of the potatoes with a spoon before adding the cream.
- To make this recipe gluten-free, ensure your chicken broth is labeled gluten-free.
- This chowder pairs well with crusty bread or a fresh green salad for a balanced meal.
