This Easy Crockpot Chicken Corn Chowder is a warm and cozy dish packed with tasty chicken, sweet corn, and creamy goodness. It’s perfect for chilly days!
Just toss everything into the crockpot and let it do the magic! I love how the smells fill my kitchen, and it’s so nice to come home to a hot meal!
The best part? You can enjoy this chowder with some crusty bread, making it a comforting meal without any fuss. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they become tender and shred easily. If you’re short on time, rotisserie chicken is a fantastic substitute!
Corn: Frozen corn works perfectly here for convenience. You can also fresh corn off the cob or even canned corn if you drain it well. Both options will add a nice sweetness!
Potatoes: I love using medium potatoes for their creamy texture. If you’re looking for a lower-carb option, try cauliflower instead! Just cut it into small pieces.
Heavy Cream: The cream adds richness. If you want a lighter version, opt for half-and-half or even coconut cream for a dairy-free option.
Cheddar Cheese: Shredded cheddar cheese brings flavor. You could use Monterey Jack or a dairy-free cheese if you want to switch it up or cater to dietary needs.
How Do I Make Sure My Chowder Is Creamy and Delicious?
To achieve that creamy texture in chicken corn chowder, the technique of creating a roux is key. Here’s a simple way to do it:
- Melt butter in a saucepan over medium heat.
- Add flour and whisk constantly for 1-2 minutes. This helps get rid of the raw flour taste.
- Slowly add in heavy cream while whisking to avoid lumps. Heat until the mixture is smooth.
- Incorporate this mixture into your chowder for that creamy finish.
Also, remember to taste and adjust seasoning at the end. A little extra salt or pepper can really enhance the flavors!
Easy Crockpot Chicken Corn Chowder
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Optional garnish: chopped fresh parsley or green onions
How Much Time Will You Need?
This delicious chowder takes about 15 minutes of prep time, plus 6-7 hours on low or 3-4 hours on high for cooking in the crockpot. The wait will be worth it when you come home to a warm, comforting dinner!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of the crockpot. This will help keep them moist as they cook evenly with the other ingredients.
2. Add the Vegetables:
Next, add the diced potatoes, corn kernels, chopped onion, and minced garlic right on top of the chicken. It’s a colorful and hearty mix that creates a fantastic base for the chowder!
3. Pour in the Broth:
Now, pour the chicken broth over everything, making sure it’s well-covered. Sprinkle the dried thyme, paprika, and add salt and pepper to taste. This is where the flavors start coming together!
4. Cooking Time:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. Check to make sure the chicken and potatoes are tender when it’s done.
5. Shred the Chicken:
Once cooked, take the chicken breasts out of the crockpot and shred them using two forks. Don’t worry if it falls apart—it’s supposed to be tender! Return the shredded chicken to the pot.
6. Make it Creamy:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes. Slowly add in the heavy cream while whisking to create a smooth mixture. This adds richness to your chowder!
7. Combine Everything:
Now, stir the cream mixture into the crockpot gently. Then, add the shredded cheddar cheese and stir until it melts into the chowder, making it wonderfully creamy.
8. Final Seasoning:
Give your chowder a taste and adjust any seasoning with additional salt and pepper as desired. This step is important to ensure it hits all the right flavor notes!
9. Serve it Up:
Your chowder is now ready to be served! Ladle it into bowls and garnish with chopped fresh parsley or green onions if you like. Enjoy every delicious spoonful!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Thawed Frozen Chicken in This Recipe?
Absolutely! Thawed frozen chicken works great. Just make sure you’ve completely thawed it before placing it in the crockpot for even cooking. If you’re using fresh chicken, it’s equally fine and cooking times will remain the same!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, half-and-half is a perfect substitute. For a dairy-free option, try using coconut cream or cashew cream, which will still give you that creamy texture!
How Should I Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it on the stove or in the microwave until warmed through. You may want to add a splash of milk or cream if it thickens too much during storage!
Can I Add Other Vegetables?
Sure! Feel free to experiment with other veggies like carrots, bell peppers, or even diced zucchini. Just keep in mind that cooking times may vary slightly based on the vegetable you choose, so adjust accordingly!
