Name: Crockpot Chicken Corn Chowder
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 2 cups cooked, shredded chicken (rotisserie, leftover roast, or poached breasts); 2 cups sweet corn (frozen, canned—drained—or fresh kernels); 4 medium potatoes, peeled and diced ((Yukon Gold for creaminess; russet for a fluffier texture)); 1 medium onion, diced (yellow or sweet); 3 cups chicken broth ((low-sodium preferred)); 1 cup heavy cream; 1 teaspoon garlic powder; 1 teaspoon paprika; to taste salt and pepper; Fresh parsley for garnish (optional)

I remember the first time I tossed leftover rotisserie chicken into the slow cooker with potatoes and corn — the kitchen smelled like comfort in an hour and my family declared it dinner gold. This Crockpot chicken corn chowder is exactly that: creamy, filling, and forgiving. It’s perfect for busy weeknights, potlucks, or when you want a simple one-pot meal that stretches. If you like hearty slow-cooker chicken recipes, you might also enjoy this roundup of the best chicken crockpot recipe ideas I turn to when I’m short on time.

Why you’ll love this dish

This chowder hits a lot of sweet spots: minimal hands-on time, budget-friendly ingredients, and comforting flavors that kids and adults both tend to love. It’s flexible — use frozen corn, canned corn, or fresh summer corn; swap in leftover chicken or poached breasts; and let the slow cooker do the heavy lifting so you can get on with your day.

“A weeknight lifesaver — creamy, chunky, and the kind of soup you want seconds of.” — home cook review

When to make it: chilly nights, casual family dinners, or a quick potluck contribution. It’s also a great way to use rotisserie chicken or Thanksgiving leftovers. For a richer weeknight soup in the same vein, see this comforting creamy crockpot chicken gnocchi soup recipe.

The cooking process explained

Before you gather ingredients, here’s the high-level plan so you know what to expect:

Combine shredded cooked chicken, corn, diced potatoes, onion, seasonings, and chicken broth in the slow cooker.
Cook low and slow until the potatoes are tender and flavors meld (6–8 hours on low or 3–4 on high).
Finish by stirring in heavy cream about 30 minutes before serving so the chowder becomes silky without curdling.
Taste and season, then serve hot with fresh parsley.

This approach keeps active time to a minimum and ensures the potatoes soften completely while the chicken stays tender.

What you’ll need

2 cups cooked, shredded chicken (rotisserie, leftover roast, or poached breasts)
2 cups sweet corn (frozen, canned—drained—or fresh kernels)
4 medium potatoes, peeled and diced (Yukon Gold for creaminess; russet for a fluffier texture)
1 onion, diced (yellow or sweet)
3 cups chicken broth (low-sodium preferred)
1 cup heavy cream
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
Fresh parsley for garnish (optional)

Substitutions and notes:

No heavy cream? Use half-and-half or whole milk, but add it at the very end and heat gently to avoid separation. You can also use coconut milk for a dairy-free twist (flavor will shift).
To thicken without cream, mash a cup of the cooked potatoes in the pot or stir in 1–2 tablespoons of flour or cornstarch mixed with cold water.
Short on chicken? Swap in shredded rotisserie or increase potatoes and corn for a heartier vegetarian-style chowder (omit chicken stock and use vegetable broth).

Step-by-step instructions

Place the shredded cooked chicken, sweet corn, diced potatoes, and diced onion into the slow cooker.
Pour in the chicken broth so it just covers the vegetables. Add the garlic powder and paprika.
Season with salt and pepper, remembering you can always add more at the end.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the potatoes are tender when pierced with a fork.
About 30 minutes before you plan to serve, stir in the heavy cream and let the chowder warm through. Keep the heat low to prevent curdling.
Taste and adjust seasoning with salt, pepper, or a pinch more paprika. Ladle into bowls and garnish with fresh parsley if desired.

Quick safety note: if you used raw chicken instead of cooked, cook on low for 6–8 hours or on high for 4–5 hours until chicken reaches 165°F; shred and stir back into the chowder.

Best ways to enjoy it

Serve with crusty bread, a warm baguette, or buttery cornbread for soaking up every last drop.
Top with crisp bacon pieces, shredded sharp cheddar, or a sprinkle of smoked paprika for extra flavor.
For a lighter meal, pair a bowl with a bright green salad dressed in lemon vinaigrette to cut the richness.
For a cozy presentation: ladle into shallow bowls, scatter chopped parsley, and place a warm roll on the side. If you want another crockpot-style comfort dish to serve alongside, try this twist on Crockpot Angel Chicken for variety.

Storage and reheating tips

Cool: Let chowder cool at room temperature no longer than 2 hours after cooking. Transfer to shallow containers to speed cooling.
Refrigerate: Store in airtight containers for up to 3–4 days.
Freeze: You can freeze chowder for up to 2–3 months. For best texture, omit the heavy cream before freezing and add fresh cream when reheating.
Reheat: Thaw overnight in the fridge. Reheat gently on the stove over medium-low heat, stirring often, until steaming and reaching 165°F. If you used cream earlier, heat slowly to avoid separation; add a splash of broth if it seems too thick.

Food-safety tip: always reheat leftovers to an internal temperature of 165°F to ensure safe consumption.

Helpful cooking tips

Use cooked chicken to keep timing simple. Rotisserie chicken is a fast, flavorful shortcut.
Cut potatoes into even 1/2–3/4-inch cubes so they cook uniformly.
If you like a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the crockpot with a potato masher and stir — instant thickener.
Add dairy late. Stir in the heavy cream during the final 30 minutes to preserve texture and prevent curdling.
For deeper flavor, sauté the onion briefly in butter until soft and golden before adding to the slow cooker — this step is optional but adds a sweet caramelized note.
If your slow cooker runs hot, check potato doneness earlier to prevent overcooking.

Creative twists

Spicy corn chowder: add 1 diced jalapeño with the onion and top with sliced green onions.
Cheesy version: stir in 1 cup shredded sharp cheddar 10 minutes before serving.
Bacon and corn: cook and crumble bacon, stirring half into the soup and saving half as garnish.
Vegetarian swap: replace chicken with white beans and use vegetable broth.
Southwest: add cumin, chili powder, and a squeeze of lime; finish with cilantro.

Helpful answers

Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken breasts or thighs, add them whole to the pot with the other ingredients. Cook on low for 6–8 hours or on high for 4–5 hours, then shred the chicken and stir it back in. Ensure the chicken reaches an internal temperature of 165°F.

Q: Can I substitute milk for heavy cream?
A: You can use whole milk or half-and-half, but the chowder will be thinner and more prone to separation. Add milk at the end and heat gently. For a dairy-free option, full-fat canned coconut milk works but alters the flavor.

Q: How do I thicken the chowder without cream?
A: Mash a cup of the cooked potatoes into the broth for natural thickening. Alternatively, mix 1–2 tablespoons of cornstarch with cold water and stir into the chowder during the final 10–15 minutes of cooking until it thickens.

Q: How long will leftovers last in the freezer?
A: Up to 2–3 months. For best texture, freeze without the heavy cream and stir in fresh cream when reheating.

Conclusion

If you want more slow-cooker corn-and-chicken inspiration or a slightly different take on this comfort classic, check out this detailed Slow Cooker Chicken Corn Chowder from Slow Cooker Chicken Corn Chowder – Creme De La Crumb and this version with extra notes at Crockpot Chicken Corn Chowder – Corn Chowder with Chicken. Both are great references for variations and extra tips.