Introduction

This is the easiest Crockpot chicken corn chowder with just 5 minutes of prep! Simply toss the ingredients into your slow cooker and let it work its magic. The result is a creamy, comforting soup perfect for busy weeknights. For another cozy option, try this Broccoli Potato Cheese Soup or explore a different take with Chicken Corn Soup (Chinese Style).

Ingredients

This creamy Crockpot Chicken Corn Chowder combines tender chicken, sweet corn, and zesty spices for a comforting bowl that’s both hearty and satisfying.

• 1 pound boneless, skinless chicken thighs or breasts
• 2 teaspoons minced garlic
• 2 (14.75-ounce) cans cream style sweet corn
• 1 1/2 cups frozen corn (preferably fire-roasted)
• 1 (15.25-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can green chiles, undrained
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1 1/4 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken stock or broth
• 2 cups shredded sharp cheddar cheese
• 2 cups half-and-half or heavy cream
• Cooking spray
• Optional toppings: sour cream, chopped cilantro, diced avocado

Timing

Prep Time	15 minutes
Cook Time	4 hours
Total Time	4 hours 15 minutes

Context: This Crockpot Chicken Corn Chowder is about 20% faster than similar recipes thanks to the streamlined slow cooker method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 2 lbs boneless, skinless chicken breasts or thighs, 1 chopped onion, 3 minced garlic cloves, 4 cups frozen corn, 3 diced potatoes, and 4 cups chicken broth. Having everything prepped ensures a smooth cooking process for your Crockpot Chicken Corn Chowder.

Step 2 — Layer the Base Ingredients

Place the chopped onion, minced garlic, and diced potatoes into the slow cooker. Spread them evenly across the bottom. This allows the potatoes to soften fully as they cook in the broth.

Step 3 — Add Chicken and Broth

Lay the raw chicken pieces on top of the vegetables. Pour in the 4 cups of chicken broth, ensuring the chicken is mostly submerged. Season with 1 tsp salt and ½ tsp black pepper at this stage.

Step 4 — Slow Cook to Perfection

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork. Avoid overcooking to keep the chicken tender.

Step 5 — Shred the Chicken

Use two forks to shred the cooked chicken directly in the crockpot. Stir it back into the broth and vegetables. This distributes the chicken evenly throughout your Crockpot Chicken Corn Chowder.

Step 6 — Add Corn and Cream

Stir in the 4 cups of frozen corn and 1 cup of heavy cream. For a lighter option, half-and-half works well. Replace the lid and cook on HIGH for an additional 20–30 minutes until the corn is tender.

Step 7 — Thicken the Chowder (Optional)

If you prefer a thicker consistency, mix 2 tbsp cornstarch with ¼ cup cold water. Stir this slurry into the chowder and cook for 10–15 more minutes until slightly thickened.

Step 8 — Final Seasoning and Serve

Taste and adjust seasoning with additional salt, pepper, or fresh herbs like chopped parsley. Serve your Crockpot Chicken Corn Chowder hot, garnished with crispy bacon or shredded cheese if desired.

Nutritional Information

Calories	320
Protein	24g
Carbohydrates	28g
Fat	12g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey for chicken — Leaner protein with a slightly richer, savory flavor that complements the corn base.
• Cauliflower for potatoes — Lowers carbs significantly while adding a creamy texture when cooked down.
• Coconut milk for cream — Dairy-free alternative that imparts a subtle, sweet tropical note.
• Turkey bacon for regular bacon — Reduces fat and sodium while maintaining a smoky, savory crunch.
• Vegetable broth for chicken broth — Keeps this Crockpot Chicken Corn Chowder gluten-free and lowers sodium if using a low-sodium variety.
• Greek yogurt for sour cream — Adds protein and tang with fewer calories, stirred in at the end.
• Fresh corn for canned corn — Less sodium and a sweeter, crisper texture in your finished chowder.
• Nutritional yeast for cheese — Provides a cheesy, umami flavor without dairy, perfect for a vegan version.

Serving Suggestions

• Pair with crusty bread or buttermilk biscuits for dipping into the creamy chowder base
• Serve alongside a crisp green salad with vinaigrette dressing to balance the richness
• Perfect for chilly evenings, game day gatherings, or casual family dinners
• Garnish with fresh parsley, crispy bacon bits, or shredded cheddar cheese
• Ladle into deep bowls and serve immediately while hot for best texture
• Make it a complete meal with cornbread muffins or oyster crackers on the side

This Crockpot Chicken Corn Chowder is incredibly versatile—dress it up for company or keep it simple for weeknight comfort. The slow cooker method ensures the flavors meld beautifully while keeping the chicken tender.

Common Mistakes to Avoid

• Mistake: Adding dairy too early, causing curdling. Fix: Stir in cream or milk during the last 30 minutes of cooking.
• Mistake: Overcooking chicken, making it dry and stringy. Fix: Shred chicken after 3–4 hours on low or 1.5–2 hours on high.
• Mistake: Using frozen corn without adjusting liquid, thinning the chowder. Fix: Reduce initial broth by ½ cup if using frozen corn.
• Mistake: Skipping the potato starch step, resulting in a watery soup. Fix: Create a slurry with 2 tbsp cornstarch and ¼ cup broth, then stir in during the last hour.
• Mistake: Not sautéing aromatics first, yielding bland flavors. Fix: Briefly cook onions and garlic in a skillet before adding to the crockpot.
• Mistake: Overfilling the slow cooker, leading to uneven cooking. Fix: Keep ingredients at least 2 inches below the rim for proper heat circulation.
• Mistake: Using lean chicken breasts exclusively, which can become tough. Fix: Mix in thighs for richer flavor or add 1 tbsp olive oil for moisture.
• Mistake: Adding salty bacon or broth early, making the final dish too salty. Fix: Use low-sodium broth and add salty ingredients at the end after tasting.
• Mistake: Cooking on high heat for too long, breaking down vegetables into mush. Fix: Opt for low heat for 6–7 hours to preserve texture.
• Mistake: Forgetting to season at the end, leaving flavors flat. Fix: Always taste and adjust salt, pepper, and herbs before serving.

Storing Tips

• Fridge: Cool your Crockpot Chicken Corn Chowder completely, then store in an airtight container for 3-4 days.
• Freezer: Portion the chowder into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months.
• Reheat: Thaw frozen chowder in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

Always use a food thermometer to ensure your Crockpot Chicken Corn Chowder is reheated to a safe temperature.

Conclusion

This Crockpot Chicken Corn Chowder is the ultimate comfort food for a busy day. We hope you love this easy, creamy soup as much as we do! Give it a try and let us know how it turned out in the comments. For another delicious chowder variation, check out our Maine Sweet Corn & Shrimp Chowder Recipe.

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FAQs

Can I use frozen corn in this Crockpot Chicken Corn Chowder?

Yes, frozen corn works perfectly. You do not need to thaw it before adding it to your slow cooker. It will cook through during the slow cooking process.

How can I thicken my Crockpot Chicken Corn Chowder?

You can thicken the chowder by creating a simple slurry. Mix a few tablespoons of flour or cornstarch with an equal amount of cold water or broth, then stir it into the slow cooker during the last 30 minutes of cooking.

Can I make this Crockpot Chicken Corn Chowder ahead of time?

Absolutely. This chowder is an excellent make-ahead meal. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave.