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Slow Cooker Chicken Corn Chowder Recipe

This slow cooker chicken corn chowder is a hearty, creamy soup that's easy to make with simple ingredients like chicken, sweet corn, and potatoes.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 6
Calories: 1060 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breasts boneless skinless
  • 1 ½ pounds baby potatoes halved
  • 12 ounces frozen corn
  • 2 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika
  • 2 cups heavy cream
  • 1 1/2 cups shredded cheddar cheese plus more for topping
  • Scallions and bacon for topping

Instructions

    Cup of Yum
  1. Add the chicken, potatoes, corn, chicken broth, onion powder, garlic salt, and paprika to your slow cooker.
  2. Cover and cook on low for 6 hours or high for 4 hours.
  3. After cooking, remove the chicken and shred it.
  4. Add the chicken back to the slow cooker along with the heavy cream and shredded cheese.
  5. Stir until the cheese completely melts.
  6. Garnish with scallions and bacon.

Notes

  • Regular size potatoes work fine in this recipe, just dice them into bite size pieces.
  • You can use chicken thighs instead of chicken breasts.
  • Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
  • If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
  • One of the best things about this recipe is its adaptability. Don't like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid. 
  • Regular size potatoes work fine in this recipe, just dice them into bite size pieces.
  • You can use chicken thighs instead of chicken breasts.
  • Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
  • If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
  • One of the best things about this recipe is its adaptability. Don't like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid. 

Nutrition Information

Calories 1060kcal (53%) Carbohydrates 55g (18%) Protein 68g (136%) Fat 64g (98%) Saturated Fat 37g (185%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.03g Cholesterol 324mg (108%) Sodium 1604mg (67%) Potassium 1986mg (57%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 2497IU (50%) Vitamin C 43mg (48%) Calcium 421mg (42%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1060

% Daily Value*

Calories 1060kcal 53%
Carbohydrates 55g 18%
Protein 68g 136%
Fat 64g 98%
Saturated Fat 37g 185%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 0.03g 2%
Cholesterol 324mg 108%
Sodium 1604mg 67%
Potassium 1986mg 42%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 2497IU 50%
Vitamin C 43mg 48%
Calcium 421mg 42%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.