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A teal Dutch oven filled with creamy Chicken Corn Chowder, featuring chunks of chicken, corn, and red pepper, garnished with herbs.

Creamy Slow Cooker Chicken Corn Chowder

This comforting slow cooker chicken corn chowder is packed with tender chicken, sweet corn, creamy potatoes, and a rich, savory broth. Perfect for a cozy meal with minimal fuss, it's a family-friendly favorite.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder Base
  • 1.5 lbs Chicken Breasts boneless, skinless
  • 2 lbs Potatoes Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
  • 1 large Yellow Onion diced
  • 2 stalks Celery diced
  • 2 medium Carrots peeled and diced
  • 3 cloves Garlic minced
  • 4 cups Chicken Broth low sodium
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
For the Creaminess & Corn
  • 1/4 cup All-Purpose Flour
  • 1 cup Milk whole
  • 1 cup Heavy Cream
  • 4 oz Cream Cheese softened, cut into cubes
  • 3 cups Corn frozen or canned (drained if canned)
For Garnish (Optional)
  • 2 tbsp Fresh Parsley chopped
  • 4 Cooked Bacon slices, crumbled
  • 1/4 cup Shredded Cheddar Cheese

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk

Method
 

Preparation
  1. Dice the onion, celery, and carrots. Peel and dice the potatoes into 1/2-inch cubes. Mince the garlic.
Assemble Slow Cooker
  1. Place the boneless, skinless chicken breasts at the bottom of a 6-quart (or larger) slow cooker. Add the diced potatoes, onion, celery, and carrots over the chicken. Sprinkle with minced garlic, dried thyme, salt, and black pepper.
  2. Pour in the chicken broth and add the bay leaves. Ensure all ingredients are submerged as much as possible.
Cook
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded, and the potatoes are tender.
Finish Chowder
  1. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the slow cooker. Discard the bay leaves.
  2. In a small bowl, whisk together the all-purpose flour and milk until no lumps remain, creating a smooth slurry.
  3. Stir the flour and milk slurry into the chowder in the slow cooker. Add the heavy cream, softened cream cheese cubes, and corn. Stir gently until the cream cheese begins to melt and combine.
  4. Cover the slow cooker and continue to cook on HIGH for another 30 minutes, or until the chowder has thickened to your desired consistency and is heated through. Stir occasionally to prevent sticking and ensure cream cheese fully melts.
Serve
  1. Ladle the creamy chicken corn chowder into bowls. Garnish with fresh chopped parsley, crumbled bacon, and/or shredded cheddar cheese, if desired.

Notes

For a slightly smokier flavor, you can add 1/2 teaspoon of smoked paprika along with the other spices. If you prefer a thicker chowder, you can mash a portion of the cooked potatoes against the side of the slow cooker before adding the slurry. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The chowder may thicken further upon cooling; add a splash of milk or broth when reheating if needed. Adjust salt and pepper to taste before serving.