Crockpot Chicken Corn Chowder-High Protein, Cozy & Creamy!

by

Recipe Card

A rich, comforting crockpot chowder packed with tender chicken, sweet corn, soft potatoes, and a creamy broth. Perfect for busy nights — just load the slow cooker and let it work its magic!

  • Prep Time: 10 minutes
  • Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
  • Total Time: 6 hrs 10 mins
  • Servings: 6
  • Dietary: High-Protein • Moderate Carbs
image 156 High Protein Diet, High Protein Recipe, Recipe

Ingredients

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3 cups chicken broth
  • 2–3 medium potatoes, diced
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 ½ cups corn (fresh, canned, or frozen)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper

To Finish

  • 1 cup heavy cream or half-and-half
  • 2 tbsp flour (optional — thickens chowder)

Garnish

  • Fresh thyme

Instructions

  1. Load the Crockpot:
    Add chicken, potatoes, onion, carrots, corn, broth, garlic powder, onion powder, salt, and pepper.
  2. Slow Cook:
    Cook on LOW for 6 hours or HIGH for 3–4 hours until chicken is tender and vegetables are soft.
  3. Shred Chicken:
    Remove chicken, shred with two forks, then return it to the crockpot.
  4. Make It Creamy:
    Stir in the heavy cream or half-and-half.
  5. Optional Thickening:
    Mix flour with ¼ cup cold water to form a slurry. Stir into chowder and cook 10–15 minutes until thickened.
  6. Serve:
    Ladle into bowls and garnish with fresh thyme.

Notes

  • For a thicker chowder, use the flour slurry or mash a few potatoes inside the pot.
  • Thigh meat adds extra richness; breasts keep it leaner.
  • Heavy cream gives the creamiest texture, but half-and-half works beautifully.

Introduction:

This crockpot chicken corn chowder is everything cozy cooking should be — hearty vegetables, juicy shredded chicken, and a velvety, creamy broth that tastes like it simmered all day (because it did!). It’s one of those dump-and-go slow cooker meals that fills the house with irresistible smells and delivers a protein-packed dinner with almost zero effort.

Whether it’s a chilly night or you’re craving something nostalgic and comforting, this chowder always hits the spot.

Step-by-Step Cooking Guide (With Detail)

1. Add All Base Ingredients

Combine chicken, carrots, potatoes, onion, corn, broth, and seasonings in the crockpot.
Tip: Cut potatoes evenly so they cook consistently.

2. Slow Cook

Cook until the chicken shreds easily.

  • LOW → 6 hours
  • HIGH → 3–4 hours

3. Shred and Return Meat

Shred the chicken using two forks. Return it to the chowder and stir.

4. Add Cream

Heavy cream adds richness and classic chowder texture. Stir gently.

5. Thicken (Optional)

If you prefer a thick chowder, mix 2 tbsp flour + ¼ cup water and stir it in. Let it simmer 10–15 minutes.

6. Serve Hot

Garnish with thyme and enjoy!

Ingredient Details & Substitutions

Chicken

  • Breasts: leaner, high-protein.
  • Thighs: richer flavor and juicier.

Potatoes

Any kind works, but:

  • Russet → soft & creamy
  • Yukon Gold → hold shape better

Corn

Fresh, frozen, or canned all work with zero changes.

Dairy Options

  • Heavy cream → richest
  • Half-and-half → lighter
  • Milk → works but less creamy

Substitutions

  • No flour? Use cornstarch.
  • No thyme? Parsley works great.
  • Want smoky flavor? Add ½ tsp smoked paprika.

Variations & Serving Ideas

Flavor Variations

  • Cheesy: Stir in ½–1 cup shredded cheddar.
  • Smoky: Add cooked bacon + smoked paprika.
  • Southwestern: Add green chiles + a splash of hot sauce.
  • Sweet & Earthy: Swap potatoes for sweet potatoes.

Serve With

  • Crusty bread
  • A simple side salad
  • Garlic butter biscuits

Storage & Make-Ahead

Refrigerate:

Store in airtight containers up to 4 days.

Freeze:

Freeze before adding cream for best results.
Thaw overnight, then add cream during reheating.

Reheat:

Warm on stovetop over low heat — avoid boiling after cream is added.

Nutrition (Approx., Per Serving)

  • Calories: ~380
  • Protein: 32g
  • Carbs: 28g
  • Fat: 18g

(Values may vary based on chicken cut & dairy used.)

Frequently Asked Questions (FAQ)

Q: Can I make this dairy-free?
A: Yes — use full-fat coconut milk instead of cream.

Q: Can I use frozen chicken?
A: For safety, thaw before slow cooking.

Q: What if my chowder is too thin?
A: Add the flour slurry or mash some potatoes.

Personal Story!

This chowder became a family favorite during winter meal prep weeks — it’s the kind of recipe you throw together during a busy morning and come home to the smell of warm, creamy comfort. It’s simple, hearty, and always a crowd-pleaser.

Leave a Comment