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As the chilly months approach, nothing warms the soul quite like a hearty bowl of chowder. Velvety Slow-Cooked Chicken Corn Chowder is the epitome of comfort food, a delightful combination of tender chicken, sweet corn, and creamy goodness that delivers both warmth and satisfaction with every spoonful. This recipe is perfect for those days when you crave something nourishing yet uncomplicated. Thanks to the wonders of slow cooking, you can set it up in the morning and let your slow cooker work its magic throughout the day, allowing the ingredients to meld into a harmonious blend of flavors.

Creamy Crockpot Chicken Corn Chowder

Warm your soul this season with Velvety Slow-Cooked Chicken Corn Chowder, a comforting dish perfect for chilly days. This easy recipe blends tender chicken, sweet corn, and creamy goodness, allowing you to set it in the slow cooker and let the flavors meld while you go about your day. Packed with nutritious ingredients like Yukon gold potatoes and aromatic spices, it's a meal that satisfies and nourishes. Gather your loved ones for a delicious bowl of comfort that’s sure to become a favorite.
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups frozen sweet corn

1 medium onion, diced

2 cloves garlic, minced

2 medium Yukon gold potatoes, diced

4 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons olive oil

1 cup shredded cheddar cheese (optional)

Fresh chives or parsley for garnish (optional)

Instructions
 

Prepare the Chicken: In a skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

    Combine Ingredients in the Crockpot: Transfer the cooked onions and garlic to the crockpot. Add the chicken breasts, frozen corn, diced potatoes, chicken broth, smoked paprika, dried thyme, salt, and black pepper. Stir gently to combine.

      Cook on Low: Cover the crockpot and set it to low heat. Let it cook for 6-7 hours, or until the chicken is cooked through and the potatoes are tender.

        Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crockpot. Shred the chicken using two forks and return it to the pot.

          Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese (if using). Allow the chowder to warm through for about 10-15 minutes on the low setting.

            Taste and Adjust: Taste the chowder and adjust seasoning if necessary. You can add more salt, pepper, or even a splash of hot sauce for a kick.

              Serve: Ladle the creamy chowder into bowls and garnish with fresh chives or parsley if desired.

                Prep Time, Total Time, Servings: 15 mins | 7 hrs 15 mins | 6 servings