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Crockpot Chicken Corn Chowder

This creamy and comforting chowder is made with leftover chicken, potatoes, and corn, perfect for busy weeknights or potlucks.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Place the shredded cooked chicken, sweet corn, diced potatoes, and diced onion into the slow cooker.
  2. Pour in the chicken broth so it just covers the vegetables. Add the garlic powder and paprika.
  3. Season with salt and pepper, remembering you can always add more at the end.
Cooking
  1. 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.
  2. About 30 minutes before serving, stir in the heavy cream and let the chowder warm through on low heat to prevent curdling.
Serving
  1. Taste and adjust seasoning with salt, pepper, or a pinch more paprika. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For a richer soup, sauté the onion in butter first for extra flavor. Store leftovers in airtight containers for up to 3–4 days or freeze for 2–3 months. If using raw chicken, cook 6–8 hours on low or 4–5 hours on high, ensuring it reaches 165°F.