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Crockpot Chicken Corn Chowder

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Crockpot Chicken Corn Chowder is a creamy, hearty slow cooker soup made with tender shredded chicken, potatoes, bacon, corn, and a rich cream base. It’s perfect for busy weeknights, make-ahead meals, or cozy cold-weather dinners.

Ingredients

Scale
  • 3 medium boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 5 small red, gold, or brown potatoes – cut into 1-inch pieces
  • 1 (8-ounce) can diced green chiles
  • 1 small white or yellow onion – diced
  • 2 cans cream-style corn
  • 2 cups heavy cream (or half & half)
  • 1 teaspoon garlic powder
  • 4–6 bacon strips – diced and cooked
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Place chicken, chicken broth, diced potatoes, green chiles, onion, and cream-style corn in a slow cooker.
  2. Stir ingredients together, cover, and cook on low for 4 hours.
  3. Remove chicken, shred it with two forks, and return it to the slow cooker.
  4. Add heavy cream, garlic powder, cooked bacon, salt, and pepper.
  5. Stir everything together and cook on low for an additional 15–20 minutes.
  6. Garnish with fresh parsley or cilantro and cracked black pepper before serving.

Notes

  • Add red pepper flakes or chipotle in adobo for extra heat.
  • Bacon bits can be substituted for cooked bacon strips.
  • Soup stores up to 5 days in the fridge or 3 months in the freezer.
  • Use half-and-half or coconut milk for a lighter version.
  • Thicken with mashed potatoes or a cornstarch slurry if needed.

Nutrition

Find it online: https://recipeeasily.com/crockpot-chicken-corn-chowder-recipe/