Description
Warm up your evenings with this delightful Crockpot Chicken Corn Chowder Recipe. Bursting with tender chicken, sweet corn, and a medley of spices, this chowder is the epitome of comfort food. Ideal for busy weeknights or leisurely weekends, it combines rich flavors and creamy texture to create a dish that everyone in the family will love. Plus, with minimal prep time and the convenience of slow cooking, you can set it and forget it while you go about your day.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups frozen corn kernels (or fresh corn)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil for sautéing
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Dice the chicken into bite-sized pieces and set aside. Prepare the vegetables by dicing the onions, carrots, and potatoes; mince the garlic.
- Heat olive oil in a large sauté pan over medium heat. Sauté the onions and carrots for 3–5 minutes until softened; add garlic and sauté for another minute.
- Transfer sautéed vegetables to a slow cooker along with diced chicken, potatoes, and corn.
- Pour in chicken broth, milk, and heavy cream. Add thyme, parsley, salt, and pepper; stir well.
- Cover and cook on low for 6 hours or until chicken is tender.
- For a thicker chowder, mix flour with milk and stir into the chowder during the last 10–15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 322
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 63mg