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Delicious bowl of Crockpot Chicken Corn Chowder garnished with herbs

Crockpot Chicken Corn Chowder

A creamy and comforting chicken corn chowder made effortlessly in the crockpot. Perfect for chilly evenings!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts Boneless and skinless
  • 2 cans Canned corn Drained
  • 3 cups Potatoes (diced) Diced into small pieces for quicker cooking
  • 1 piece Onion (chopped) Chopped
  • 3 cloves Garlic (minced) Minced for flavor
  • 4 cups Chicken broth Low sodium recommended
Creamy Enhancers
  • 1 cup Heavy cream For a rich texture
Optional Toppings
  • 4 slices Bacon Cooked and crumbled, optional
  • 1 cup Shredded cheese Cheddar cheese recommended
  • 1 cup Sour cream Optional for serving
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a crockpot, combine chicken breasts, canned corn, diced potatoes, chopped onion, minced garlic, and chicken broth.
  2. Season with salt and pepper to taste.
Cooking
  1. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are tender.
  2. Remove the chicken, shred it, and return it to the pot.
  3. Stir in heavy cream and cook for an additional 30 minutes.
Serving
  1. Serve warm, topped with crispy bacon, shredded cheese, or a dollop of sour cream if desired.

Notes

Leftovers keep well in the fridge for up to 3 days. Can be frozen for about 3 months. Reheat on the stove or in the microwave.