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.