There’s something magical about walking into the kitchen after a long day and being greeted by the smell of Crockpot Chicken Corn Chowder. It’s like a warm hug in a bowl—hearty potatoes, sweet corn, tender chicken, and creamy goodness all simmered together without you babysitting the stove. As a busy mom of three, trust me when I say this recipe has saved dinner time more than once.
Table of Contents
Why You’ll Love This Crockpot Chicken Corn Chowder
- Hands-off cooking: Let your slow cooker do the heavy lifting.
- Family-friendly: Even picky eaters can’t resist this creamy comfort food.
- Perfect for cold nights: This chowder warms you from the inside out.
- Budget-friendly: Uses simple pantry staples you likely already have.
Fun fact: This chowder quickly became my Sunday evening ritual. After church, I’d toss everything in the crockpot, and by dinner, the house smelled like comfort itself.
What Does Crockpot Chicken Corn Chowder Taste Like?
Think of it as potato soup’s creamier, cozier cousin. The sweetness of the corn balances beautifully with the savory chicken and bacon, while the cheese and cream make it rich without being heavy. Add in those crispy bacon crumbles on top? Let’s just say my husband calls it “restaurant quality”—and he’s not usually one to hand out compliments easily.
Ingredients You’ll Need for Crockpot Chicken Corn Chowder
When it comes to making Crockpot Chicken Corn Chowder, the ingredients are simple pantry staples you likely already have on hand. But each one plays an important role in creating that creamy, comforting bowl of goodness we all crave on a chilly evening. Let’s break them down so you know exactly why they matter—and how they come together for the perfect slow-cooked chowder.
- Butter (¼ cup, salted) – This creates the flavorful base, giving the chowder that rich, velvety undertone. I always say butter is the “secret hug” in comfort food recipes, and this chowder is no exception.
- Russet Potatoes (4–5 medium, diced) – Potatoes are the backbone of chowder, adding both heartiness and a natural creamy texture. Diced small, they soften beautifully in the crockpot. If you love potato-heavy recipes, you might also enjoy my Crock Pot Potato Soup, which has a similar cozy vibe.
- Boneless, Skinless Chicken Breasts (1 lb., diced) – Using chicken breast keeps this chowder lean but still satisfying. Dicing it ahead of time ensures even cooking and tender bites throughout. Don’t worry—yes, you can put raw chicken directly into your slow cooker; it will cook safely during the long simmer.
- Salt (2 tsp) and Black Pepper (1 tsp) – Simple, classic seasonings that let the main ingredients shine. I like to taste and adjust right before serving, since the bacon and cheese add extra saltiness at the end.
- Chicken Broth (4 cups) – This liquid gold pulls everything together. If you’re a fan of broth-based soups too, you’ll love my Tortellini Soup with Chicken Broth for a lighter option.
- Corn (20 oz, frozen or canned and drained) – The star of the show! Corn brings a natural sweetness that balances the savory broth and chicken. Frozen corn works great, but canned corn makes this recipe pantry-friendly when you’re short on groceries.
- Heavy Whipping Cream (1 pint) – This is what transforms a simple chicken and corn soup into a Crockpot Chicken Corn Chowder. It adds that luscious, creamy texture that makes every spoonful feel indulgent.
- Instant Mashed Potato Flakes (3 Tbsp) – My little “shortcut trick” for thickening chowder. They melt right in and give the soup body without overpowering the flavor. If you prefer, a cornstarch slurry works too—but flakes are quicker and fuss-free.
- Cooked Bacon (6 slices, chopped) – Oh yes, bacon. A crispy, smoky topping that adds crunch and salty depth to every bite. I always make a few extra slices because my kids somehow “steal” them before they hit the chowder bowls.
- Shredded Cheddar Cheese (2 cups) – Because what’s chowder without melty cheese? It blends in beautifully for richness and makes the toppings irresistible.
- Green Onions (2, sliced) – The final garnish, adding a pop of freshness and color. That little green sprinkle takes the whole bowl from “good” to “gorgeous.”
Together, these ingredients transform into a hearty, soul-soothing bowl of Crockpot Chicken Corn Chowder that feels like comfort food at its finest.
How to Make Crockpot Chicken Corn Chowder
Here’s the long-form, detailed walkthrough so your Crockpot Chicken Corn Chowder turns out creamy, cozy, and weeknight-easy—no guesswork, just simple steps.
Prep the crockpot base (2 minutes)
Lightly grease a large slow cooker (I use a 7‑quart). Scatter the ¼ cup salted butter in small pieces across the bottom. This melts as it heats and gives the chowder a rich, velvety start.
Layer potatoes and chicken (5 minutes)
Add 4–5 diced russet potatoes and 1 lb diced chicken breast right over the butter. Sprinkle with 2 tsp salt and 1 tsp black pepper. A light toss helps the seasoning coat the chicken and potatoes evenly.
Add broth and corn, then stir (2 minutes)
Pour in 4 cups chicken broth and 20 oz corn (frozen or well‑drained canned). Stir to distribute everything so the potatoes and chicken are mostly submerged. If you love broth-forward comfort soups, bookmark my reader‑favorite Crock Pot Potato Soup for later—it’s another cozy weeknight win.
Set it and walk away (5–7 hours)
Cover with the lid and cook on LOW for 7 hours or HIGH for 5 hours. Try not to open the lid (tempting, I know!). You’ll know it’s ready for the next step when the potatoes are fork‑tender and the chicken pieces shred or cut easily.
Cook bacon and prep toppings (last 20 minutes of cook time)
While the slow cooker hums along, crisp 6 slices bacon, shred 2 cups cheddar, and slice 2 green onions. Set aside for garnish. Little hands in my house have a way of “taste testing” the bacon, so I usually make an extra slice or two.
Make it creamy (5 minutes)
When the potatoes are tender, pour in 1 pint heavy cream. Stir gently, scraping along the bottom and sides so the cream blends into the broth without breaking.
Thicken to chowder consistency (30 minutes)
Sprinkle in 3 Tbsp instant potato flakes, stirring while you sprinkle so they dissolve smoothly. Return the lid and cook about 30 minutes, until the liquid thickens into a cozy, spoon‑coating chowder.
- No flakes on hand? Mix 2 Tbsp cornstarch with 1 Tbsp water to make a quick slurry and stir it in. It’ll thicken as it heats.
- If it ever looks a little lumpy, don’t panic—keep stirring gently and let the heat work for a few minutes.
Adjust texture and seasoning (2 minutes)
Give your Crockpot Chicken Corn Chowder a taste. Add a pinch more salt or pepper if needed. For a thicker chowder, add another small spoonful of flakes; for a looser bowl, splash in warm broth or a little cream. (This is your moment to make it perfect for your crew.)
Serve and garnish (right away)
Ladle into warm bowls. Top with chopped bacon, a generous sprinkle of cheddar, and green onions. The contrast of creamy chowder with salty‑crisp bacon and fresh onion is what makes every bite sing.
Make‑ahead notes (optional but handy)
- Meal prep: The base (through Step 4) can be cooled and held in the fridge overnight; finish Steps 6–9 the next day.
- Freezer tip: If you plan to freeze, do it before adding cream (Step 6). Reheat gently and add the cream + thickener fresh for the best texture.
- Craving more cozy bowls? My soothing Healing Chicken Soup is another family favorite when the sniffles show up.
With these steps, your Crockpot Chicken Corn Chowder is creamy, comforting, and absolutely weeknight‑friendly—just the kind of bowl that makes the whole table happy.
Tips and Tricks for Perfect Crockpot Chicken Corn Chowder
- No potato flakes? Use a cornstarch slurry (2 Tbsp cornstarch + 1 Tbsp water).
- Want extra smoky flavor? Swap regular bacon for thick-cut applewood smoked.
- Shortcut alert: Use rotisserie chicken if you’re in a hurry. Just add it in during the last 30 minutes.
- Freezer-friendly: Skip the cream before freezing, then add it fresh when reheating.
- Don’t overcook: Leave it too long and your potatoes can turn mushy.
Storage
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze without cream up to 2 months. Add cream after reheating.
- Reheat: Warm on the stovetop over medium-low, stirring often.
FAQs
What is the difference between corn soup and corn chowder?
Corn soup is usually thinner and broth-based, while corn chowder is creamy, chunky, and hearty.
Can I put raw chicken in a slow cooker?
Yes! It cooks perfectly tender during the long slow simmer.
Can I cook chicken corn soup in a slow cooker?
Absolutely—just follow this recipe, and you’ll have chowder instead of a simple soup.
Can I make this vegetarian?
Yes, swap chicken for more potatoes or white beans, and use veggie broth.
Conclusion
This Crockpot Chicken Corn Chowder isn’t just dinner—it’s comfort in a bowl. Whether you’re feeding a busy family, warming up after a chilly day, or looking for an easy meal prep option, this recipe delivers every single time. If you love creamy soups, check out my Crock Pot Potato Soup or Healing Chicken Soup next.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Crockpot Chicken Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Total Time: ~8 hours 20 minutes
- Yield: 8 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Description
This Crockpot Chicken Corn Chowder is the ultimate comfort food—creamy, hearty, and packed with tender chicken, potatoes, sweet corn, and smoky bacon. It’s a hands-off, slow cooker dinner that’s perfect for busy families or cozy weeknights.
Ingredients
- ¼ cup salted butter, cut into small cubes
- 4–5 medium russet potatoes, peeled and diced
- 1 lb boneless, skinless chicken breasts, diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 2 bags (10 oz each) frozen corn (or 20 oz canned corn, drained)
- 1 pint heavy whipping cream
- 3 tablespoons instant mashed potato flakes (or cornstarch slurry substitute)
- 6 slices cooked bacon, chopped
- 2 cups shredded cheddar cheese
- 2 green onions, sliced
Instructions
Prepare your crockpot: Grease a 7-quart slow cooker lightly with cooking spray. Scatter the cubed butter evenly across the bottom.
Layer in the hearty ingredients: Add the diced potatoes and chicken on top of the butter. Sprinkle in the salt and pepper. This base ensures everything gets seasoned right from the start.
Add broth and corn: Pour in the chicken broth, followed by the corn. Stir gently so the potatoes and chicken are submerged and the flavors begin to mingle.
Set it and forget it: Cover the crockpot with the lid. Cook on LOW for 7 hours or HIGH for 5 hours, until the potatoes are fork-tender and the chicken is cooked through. Resist the urge to lift the lid too often—it slows cooking.
Prepare toppings while it cooks: About 20 minutes before chowder time, cook the bacon until crispy, shred the cheddar cheese, and slice the green onions. These will be your finishing touches.
Make it creamy: Once the potatoes are soft, stir in the heavy whipping cream. Mix gently to avoid breaking down the potatoes too much.
Thicken it up: Sprinkle the potato flakes in slowly while stirring, ensuring they dissolve evenly. Cover again and cook for an additional 30 minutes until the chowder reaches your desired thickness. (If using cornstarch slurry, stir it in at this stage and let it simmer until thickened.)
Taste and adjust: Before serving, taste the chowder. Add a pinch more salt or pepper if needed. The bacon and cheese will add extra flavor, so adjust carefully.
Serve and garnish: Ladle the hot chowder into bowls. Top with crispy bacon crumbles, shredded cheddar, and sliced green onions. Pair with warm bread or a side salad for the ultimate cozy dinner.
Notes
- For freezer storage: Freeze the chowder before adding cream. Add cream after reheating for the best texture.
- Rotisserie chicken can be swapped in—just add during the final 30 minutes.
