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Hey there, fellow home-cook enthusiast! If you’re anything like me, you’re always on the hunt for effortless, hearty meals that scream comfort without demanding hours in the kitchen. Enter Chicken Crockpot Recipes—the ultimate game-changer for busy weeknights or chill weekend gatherings. I first stumbled upon this Crockpot Chicken Corn Chowder when my fridge looked like it was auditioning for an apocalypse prep video (FYI, that’s my usual shopping style 😅). With a handful of pantry staples and a trusty slow cooker, you’ll whip up a velvety, protein-packed soup that hits all the right notes: creamy, savory, and just a little sweet from the corn.
Ever wondered why crockpot recipes for dinner always taste better the next day? It’s that slow, low-heat magic breaking down fibers and marrying flavors. Whether you’re exploring Crockpot Recipes For Dinner or hunting down Chicken Crock Pot Recipes, this chowder checks all the boxes: it uses basic ingredients, acts as a dump and go crockpot dinner, and gives you plenty of room to customize. Plus, it fits right into my “Healthy Crockpot Meals” lineup—lean chicken breast, fresh veggies, and a touch of cream (shh, that’s our little indulgence). Ready to cozy up with a bowl of pure comfort? Let’s dive in!
Ingredients
- 1½ pounds boneless, skinless chicken breast (shredded or cubed)
- 2 cups frozen or fresh corn kernels
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half (or whole milk for a lighter touch)
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Optional garnish: chopped parsley or crumbled bacon
Instructions
- Prep the chicken: Pat your chicken breast dry, season with salt, pepper, and a pinch of smoked paprika. Drop it into the bottom of your slow cooker. (Isn’t that dump-and-go magic the best?)
- Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Toss in onions, carrots, and celery. Sauté for 4–5 minutes until they soften and pick up a hint of color.
- Add garlic and flour: Stir in the garlic and sprinkle flour over veggies. Cook 1–2 minutes, stirring constantly. This helps thicken your chowder later—no clumps, I promise.
- Transfer to crockpot: Slide the sautéed mixture right on top of the chicken. Pour in the chicken broth, then add corn, thyme, and paprika.
- Cook low and slow: Set your crockpot on LOW for 6–7 hours or HIGH for 3–4 hours. I love that I can start this in the morning and come home to a kitchen smelling like heaven. 🙂
- Shred the chicken: About 30 minutes before serving, fish out the chicken pieces with tongs and shred them on a cutting board. Slide the shredded meat back into the pot—easy peasy.
- Cream it up: Pour in the half-and-half (or milk). Stir gently to combine. Let it finish cooking for that final half hour. The chowder thickens and turns irresistibly creamy.
- Adjust seasonings: Taste test time—add more salt, pepper, or thyme if you’re feeling adventurous. Pro tip: a squeeze of fresh lemon juice brightens the whole bowl.
- Garnish and serve: Ladle into bowls and top with chopped parsley or crispy bacon bits if you’re feeling extra fancy.
- Enjoy: Dive in immediately or let it rest for even richer flavor. This counts as one of the best Chicken Crockpot Meals you’ll ever taste, IMHO.
Variations
Want to switch things up? Here are a few creative spins:
- Spicy Southwest Twist: Swap smoked paprika for chili powder and cumin. Add a diced jalapeño or two, and finish with a handful of shredded cheddar and crushed tortilla chips.
- Veggie-Loaded Boost: Toss in diced potatoes or sweet potatoes with the carrots. Stir in fresh spinach or kale during the last 10 minutes for extra greens.
- Shredded Chicken Tacos: Drain some broth and mix in taco seasoning instead of thyme. Serve over shredded lettuce with avocado slices—yes, it’s a chowder-taco mash-up!
Serving & Tips
Serving Ideas: This chowder pairs beautifully with crusty sourdough, garlic breadsticks, or even simple crackers. Feeling fancy? Drizzle a swirl of pesto or hot sauce on top.
Storage Tips: Store leftovers in airtight containers for up to 4 days in the fridge. Reheat gently on the stovetop or microwave to prevent curdling.
Freezer-Friendly: If you’re into Dump And Go Crockpot Dinners, freeze individual portions (minus the dairy) for up to 3 months. Thaw overnight, reheat, then stir in the half-and-half before serving.
Seasonal Touch: This chowder feels oh-so-cozy in fall and winter, but swap to fresh corn in summer for a bright twist. Nothing beats that sweet kernel burst!
Final Thoughts
I’ve tried a ton of Healthy Chicken Recipes and Shredded Chicken Recipes, but this Crockpot Chicken Corn Chowder sits at the top of my comfort-food list. It’s simple, flexible, and downright delicious. Next time you crave a bowl of warmth without slaving over the stove, let your crockpot do the heavy lifting. Trust me, your future self will send you a grateful high-five. Happy cooking, friends!
Crockpot Chicken Corn Chowder
Ingredients
Equipment
Method
- In your crockpot, combine chicken broth, diced potatoes, carrots, celery, onion, garlic, thyme, and paprika. Season with a pinch of salt and pepper.
- Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours), until the vegetables are tender and aromatic.
- If you haven’t already, shred your cooked chicken breast (rotisserie chicken works well for a shortcut).
- In a small saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for about 1 minute, then slowly whisk in the milk or cream until smooth.
- Pour the creamy mixture into the crockpot. Add the shredded chicken and corn kernels. Stir gently to combine.
- Cover and cook on LOW for another 30 minutes, or until chowder thickens slightly. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with parsley or bacon bits (if using). Serve hot with crusty bread or garlic toast on the side.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I use frozen chicken breast?
Yes! You can start with frozen chicken breast, but increase the cooking time by about 1 hour on LOW to ensure it shreds easily and reaches a safe internal temperature.
How do I make this chowder dairy-free?
Substitute the half-and-half with full-fat coconut milk or an unsweetened almond milk + 2 tbsp of cornstarch slurry. It stays creamy without the dairy.
Can I make this in an Instant Pot?
Absolutely. Use the Sauté function for steps 2–3, then pressure cook on high for 12 minutes. Quick-release, shred the chicken, stir in the cream, and you’re golden.
Is this recipe freezer-friendly?
Totally. Freeze without the cream in meal-sized portions. Thaw overnight in the fridge, reheat, then stir in dairy before serving for the best texture.
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