Alright, so crockpot chicken corn chowder. You know those weeks when life’s just running you ragged and you have zero motivation to stand over a stove? Yeah, me too. That’s exactly when this magic soup recipe saves the day. A few minutes tossing simple stuff in your slow cooker, and boom – actual comfort food with pretty much no brainpower required. I first tried it during some weird cold snap, right after debating whether to make baked chicken cutlet recipes or just order takeout again (the shame). Trust me, nothing fills up your kitchen with cozy smells like this chowder. Also, if you ever get bored and want to shake things up, chicken and shrimp recipes give you plenty of options. But today—let’s get back to that chowder. 
Why This Recipe Works
This crockpot chicken corn chowder isn’t just another bland, runny soup pretending to be “chowdery.” The name’s fun to say, sure, but more importantly, it’s kinda stubborn about turning out thick, creamy, and ridiculously hearty every time. You honestly throw everything into the slow cooker and let it do its thing. I’ve even skipped the heavy cream sometimes and didn’t cry—still good.
The chicken gets so tender you can shred it with a spoon. Corn adds these little pops of sweetness. And the whole thing just feels like what you picture they’d serve at a five-star grandma’s house, if that’s a thing.
A friend once said this soup “tastes like it’s been babysat by angels all day long.” Might sound over the top, but…she wasn’t wrong.
Oh, and the leftovers taste even better on day two (if there even ARE leftovers).
“I can always trust this soup on crazy workdays. Dump it in before work, and dinner’s ready with barely any effort.” – Actual comment from my cousin after trying it
Ingredients & Substitutions
Alright, here’s what you need for crockpot chicken corn chowder:
- Chicken: I use boneless, skinless thighs because they stay juicy, but breasts work just fine too.
- Corn: Frozen, canned, or even fresh if you’ve got it lying around. I won’t judge corn snobs, promise.
- Potatoes: Russets or Yukon golds—Yukon for creaminess, russet for a chunkier vibe.
- Onion & Garlic: Don’t skip these! They’re basically the backbone of any chowder worth eating.
- Broth: Chicken, obviously, but vegetable broth is ok if you’re in a pinch. I don’t love water here, though, it tastes…eh, plain.
- Heavy Cream (optional): Takes it to ‘restaurant-level’ creamy. Milk works in a pinch, or toss in a block of cream cheese if you’re feeling wild.
- S&P…and thyme or parsley: I’m light-handed with herbs, but a little sprinkle doesn’t hurt.
You could also sneak in carrots, celery, or even jalapeño if you want a hint of heat. Once I forgot the potatoes (don’t ask), and it still came out edible, for what it’s worth.
How to Make Chicken Corn Chowder
Alright, no rocket science here. You literally toss most of the ingredients in the crockpot and walk away. Here’s what happens:
First, dump in your chicken, corn, chopped potatoes, and onion (plus garlic). Pour in enough broth to cover everything. Add whatever herbs you’re using, and season with salt and pepper.
Let it cook on low for at least six hours. Or high for closer to four. If it starts smelling too good before then, just be patient—trust me.
About 30 minutes before you want to serve it, shred the chicken right in the pot with two forks. Pour in the heavy cream or your sub of choice and give it a stir.
Taste and adjust the seasoning if needed. Oh, and sample a potato chunk. If it’s soft? You’re golden.
If you’re really feeling jazzy, sprinkle on chopped cooked bacon as a topping, but honestly, it’s plenty good without.
Storage & Reheating Instructions
So here’s the deal: This crockpot chicken corn chowder keeps like an absolute champ. Once it cools, stash it in airtight containers (I’m obsessed with those cheap deli ones).
Fridge—you’re good for up to four days. I’ve pushed it to the fifth in desperate times, and survived to tell the tale.
For freezing, leave out the cream if you know you’re planning ahead. Otherwise, it gets a little weird in texture—I won’t lie. Thaw overnight in the fridge, then heat gently in a pot on the stove, adding your cream at the end, just before eating.
Quick zap in the microwave works for weekday lunches, too. Stir halfway through so no weird hot-and-cold pockets sneak past you.
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Boneless Chicken Thighs | 2 lbs | Boneless Chicken Breasts |
| Corn (frozen/canned) | 2 cups | Fresh Corn or Corn Medley |
| Potatoes | 2 cups (diced) | Sweet Potatoes or Cauliflower |
| Onion | 1 medium | Shallots or Leeks |
| Garlic | 3 cloves | Garlic Powder |
| Chicken Broth | 4 cups | Vegetable Broth |
| Heavy Cream | 1 cup | Coconut Milk or Milk |
| Spices (Salt & Pepper) | To taste | Mrs. Dash or Your Favorite Seasoning |
Expert Tips & Tricks
Let’s be real, slow cooker chowders are supposed to make life easy. But here’s a handful of small things I’ve noticed:
- Try smoked paprika or chipotle powder for a subtle smoky kick.
- Don’t skimp on toppings—crispy bacon, green onions, or shredded cheddar are a little extra work but big on payoff.
- Use a potato masher for extra-thick chowder vibes, right before adding cream.
Swapping to rotisserie chicken isn’t cheating, it’s just smart-time management if you’ve got it handy. Just toss it in at the end so it doesn’t overcook.
Common Questions
Can I use leftover cooked chicken?
Yes, just add it at the end so it doesn’t get rubbery.
Will dairy curdle in the crockpot?
If you add milk or cream in the beginning, it might. Always stir it in right before serving.
What’s the best potato for this recipe?
Honestly, Yukon gold is my top pick, but russet works fine—just don’t overthink it.
Any way to make it spicy?
Sure, dice up a jalapeño or toss in a pinch of red pepper flakes. Even hot sauce at the table.
Can I make it vegetarian?
Yep! Just use veggie broth and swap the chicken for beans or extra corn. It’ll still hit the spot.
Time to Cozy Up
So that’s the gist with crockpot chicken corn chowder. It’s basically a kitchen hug that doesn’t ask for much in return. If you’re feeling inspired, peek at a few more ideas like chicken and yellow rice recipe or the fun hot honey chicken recipe for next week. For even more slow-cooker wisdom, I found great tips in Slow Cooker Chicken Corn Chowder – Creme De La Crumb, plus Slow Cooker Chicken Corn Chowder – The Salted Pepper has step-by-step shots if you need ’em. Or just check out Crock Pot Chicken Corn Chowder – Life In The Lofthouse for another spin. Anyway, don’t let the simplicity fool ya—this dish can outshine any restaurant soup, with less fuss. Give it a try and see if it doesn’t become your new cold-weather obsession too. 
Chicken Corn Chowder
Ingredients
Main Ingredients
- 2 lbs Boneless Chicken Thighs Can substitute with boneless chicken breasts.
- 2 cups Corn (frozen/canned) Fresh corn or corn medley can be used.
- 2 cups Potatoes (diced) Sweet potatoes or cauliflower can be used.
- 1 medium Onion Shallots or leeks are good substitutes.
- 3 cloves Garlic Garlic powder can be used as a substitute.
- 4 cups Chicken Broth Vegetable broth is an acceptable substitute.
- 1 cup Heavy Cream Coconut milk or regular milk can substitute.
- To taste Spices (Salt & Pepper) Mrs. Dash or your favorite seasoning can be used.
Instructions
Preparation
- Dump in the chicken, corn, chopped potatoes, and onion (plus garlic) into the crockpot.
- Pour in enough broth to cover all ingredients.
- Add herbs and season with salt and pepper.
Cooking
- Cook on low for at least 360 minutes (6 hours) or on high for about 240 minutes (4 hours).
- About 30 minutes before serving, shred the chicken in the pot using two forks.
- Stir in the heavy cream or substitute and adjust seasoning if needed.