Slow Cooker Chicken Corn Chowder
This Slow Cooker Chicken Corn Chowder is a creamy chicken soup recipe made with tender shredded chicken, sweet corn, yellow potatoes, carrots, celery, and crispy bacon. It is an easy, comforting meal that cooks together in the slow cooker with chicken broth and simple seasonings, then gets finished with a splash of heavy cream for a creamy texture.
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It’s a great meal to serve on chilly fall and winter evenings. It also works well for family dinners, weekend lunches, or a cozy meal during the holidays.
If you like thick soup like this, try these hearty soups for dinner: Slow Cooker Manhattan Clam Chowder and One-Pot Creamy Clam Chowder with Bacon and Potatoes.
How to Make Slow Cooker Chicken Corn Chowder
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cook the bacon. Cook the bacon in a large skillet over medium heat until browned and crispy. You can also bake it in the oven if you prefer. Transfer to a paper towel-lined plate, let it cool, and chop into small pieces.
2. Add the vegetables and chicken. Place the diced onion, carrots, celery, and cubed potatoes at the bottom of a large slow cooker. Arrange the chicken breasts over the vegetables, then add the sweet corn and chopped bacon.
3. Season the ingredients. Sprinkle the kosher salt, garlic powder, black pepper, and sweet paprika over everything. Pour in the chicken broth and gently stir to spread the seasonings.
4. Cook the chowder. Cover with the lid and cook on low for 4–6 hours or on high for 2–3 hours. The potatoes should be fork-tender, and the chicken should reach an internal temperature of 165°F.
5. Shred the chicken. Carefully remove the chicken breasts and place them on a cutting board or large plate. Use two forks to shred the chicken into bite-sized pieces.
6. Add the cream. Return the shredded chicken to the slow cooker and pour in the heavy cream. Stir everything together until well combined. Let it warm through for a few more minutes.
7. Taste the chowder and adjust the salt and pepper if needed. Ladle into bowls and top with extra crispy bacon, freshly cracked black pepper, or chopped parsley.
Serve & Enjoy!
Important Recipe Notes
- Use boneless, skinless chicken breasts for easy shredding. Make sure the chicken reaches an internal temperature of 165°F before removing it from the slow cooker.
- Yellow potatoes are a great choice because they hold their shape while becoming soft and tender. Cut them into similar-sized cubes so they cook evenly.
- Fresh or frozen sweet corn works well. If using frozen corn, there is no need to thaw it first.
- Cook the bacon until crispy before adding it to the slow cooker. Save a few pieces for topping before serving.
- Add the heavy cream after shredding the chicken. This gives the chowder its creamy texture.
- Cooking time may vary depending on your slow cooker. Check that the potatoes are fork-tender and the chicken is fully cooked before serving.
- Keep leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently and add a little chicken broth if the chowder becomes too thick.
Slow Cooker Chicken Corn Chowder
Ingredients
- 6 strips bacon plus extra for topping if desired
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 pounds yellow potatoes peeled and cubed
- 1½- 2 pounds boneless skinless chicken breasts
- 12 ounces sweet corn kernels fresh or frozen
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 4 cups chicken broth
- ½ cup heavy cream
Instructions
- Cook the bacon. Cook the bacon in a large skillet over medium heat until browned and crispy. You can also bake it in the oven if you prefer. Transfer to a paper towel-lined plate, let it cool, and chop into small pieces.
- Add the vegetables and chicken. Place the diced onion, carrots, celery, and cubed potatoes at the bottom of a large slow cooker. Arrange the chicken breasts over the vegetables, then add the sweet corn and chopped bacon.
- Season the ingredients. Sprinkle the kosher salt, garlic powder, black pepper, and sweet paprika over everything. Pour in the chicken broth and gently stir to spread the seasonings.
- Cook the chowder. Cover with the lid and cook on low for 4–6 hours or on high for 2–3 hours. The potatoes should be fork-tender, and the chicken should reach an internal temperature of 165°F.
- Shred the chicken. Carefully remove the chicken breasts and place them on a cutting board or large plate. Use two forks to shred the chicken into bite-sized pieces.
- Add the cream. Return the shredded chicken to the slow cooker and pour in the heavy cream. Stir everything together until well combined. Let it warm through for a few more minutes.
- Serve and enjoy! Taste the chowder and adjust the salt and pepper if needed. Ladle into bowls and top with extra crispy bacon, freshly cracked black pepper, or chopped parsley.
