When comfort food calls, Crockpot Chicken Corn Chowder answers. This hearty, creamy slow cooker soup is packed with tender chicken, sweet corn, soft potatoes, and a silky, seasoned broth that wraps around you like your favorite blanket. It’s rich without being heavy, flavorful without being fussy, and the kind of meal that brings everyone back for seconds.

Whether you’re gearing up for a chilly evening or just want something warm and filling without hovering over a stovetop, this chowder checks all the boxes. The crockpot does the heavy lifting, so you can come home to a kitchen that smells like love.

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Why You’ll Love This Crockpot Chicken Corn Chowder

Hi, I’m Saly. I’m a wife, a home cook, and someone who has learned that cooking doesn’t have to be complicated to be delicious. Recipes like this one; the kind you can throw in the slow cooker and forget about until dinnertime, became a lifesaver for me.

The first time I made this crockpot chicken and corn chowder, it was a rainy afternoon. I had leftover corn, a few chicken breasts, and potatoes that needed using. I tossed everything into the slow cooker, unsure if it would even work. But the result? My husband took one bite and went quiet. Then he said, “This tastes like a hug.” That’s when I knew it was a keeper.

From that day on, it became one of those recipes we reached for when we needed something comforting; the kind of meal that’s been tested in our real kitchen, served at our real table, and almost always devoured before I can snap a decent photo.

This soup, like my Crockpot Lasagna Soup, is proof that flavor doesn’t need to be complicated. Let your slow cooker do the work, and come home to something warm, filling, and made with love.

Ingredients You’ll Need

Here’s what goes into this comforting chicken and corn chowder:

Chicken breasts: Boneless and skinless, they shred beautifully after slow cooking.
Corn: Use frozen or canned; both work perfectly.
Potatoes: Yukon Gold or russets are ideal for that creamy texture.
Onion and garlic: A simple aromatic base that builds flavor.
Chicken broth: The liquid that pulls everything together.
Cream cheese: Adds richness and a slight tang.
Heavy cream or half-and-half: For creaminess, without overpowering the other flavors.
Seasonings: Salt, pepper, thyme, paprika, and a touch of cayenne for optional heat.

Optional add-ins include bell peppers, bacon, or even jalapeños for a spicy twist. If you’re into creamy corn flavors, you might also enjoy my Creamed Corn Recipe on the side; the combo is ridiculously good.

How to Make Chicken Corn Chowder in the Crockpot

Making this chowder couldn’t be easier. Here’s how it goes:

Layer the base: Add diced potatoes, onions, garlic, and corn into your slow cooker.
Top with chicken: Place the chicken breasts over the vegetables. Sprinkle with seasonings.
Add broth: Pour in chicken broth until everything is just covered.
Cook low and slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Shred and stir: Remove the chicken, shred it with two forks, and return to the crockpot.
Make it creamy: Stir in cream cheese and heavy cream. Let it melt in, about 15–20 minutes.
Serve and enjoy: Ladle into bowls and garnish with green onions, bacon bits, or shredded cheese if desired.

The result? A bowl of thick, satisfying chowder that warms you from the inside out. If you liked the simplicity of my Crockpot Chicken and Dumplings, you’ll appreciate how fuss-free this is, too.

Tips and Flavor Variations

Want to customize this chowder? You’ve got options.

Make it spicy: Add diced jalapeños, a dash of hot sauce, or increase the cayenne.
Use rotisserie chicken: If you’re short on time, swap in shredded rotisserie chicken and reduce cook time.
Make it dairy-free: Use full-fat coconut milk instead of cream and omit cream cheese.
Thicken it more: Mash a few of the potatoes before serving or stir in a cornstarch slurry.
Vegetarian version: Skip the chicken and use vegetable broth; add white beans for protein.

It’s a flexible, forgiving recipe that welcomes creativity. If you’re into slow cooker soups with bold flavors, try this Mexican Street Corn Soup next; another reader favorite.

Frequently Asked Questions

Can I use canned corn instead of frozen?
Absolutely. Just drain it first. Canned or frozen corn both work beautifully in this chowder.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring well.

Can I freeze this chowder?
Yes, but the texture may change slightly due to the dairy. If you plan to freeze, leave out the cream and cream cheese, then stir those in when reheating.

What’s the best potato to use?
Yukon Gold is ideal; it holds its shape but also softens enough to make the soup thick and creamy. Russets work too, but may fall apart more.

Final Note

If cozy, hands-off meals are your thing, this Crockpot Chicken Corn Chowder needs a spot on your table. It’s rich, hearty, and downright comforting; perfect for cold days or when you just need a big bowl of something delicious without a lot of effort.

And trust me, once you taste it, there won’t be leftovers for long.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Crockpot Chicken Corn Chowder

Why You’ll Love This Crockpot Chicken Corn Chowder