Creamy chowder loaded with tender, shredded chicken, corn, and potatoes. Throw everything in the slow cooker and let it cook all day. Come home to a warm bowl of comfort.
Once in awhile there is a dinner I make that is just so good & so easy that I already have plans to make it again. Which, to make a dinner dish twice is pretty rare for a food blogger, so you know if I plan to make it again then it's a winner 🙂 This slow cooker chicken corn potato chowder is just that; simple to make and turns out so creamy and delicious. We can't wait to have it for dinner again soon.
Cut up some potatoes and onion and then throw it all together in the slow cooker. The chicken cooks all day in the broth and gets super tender. You add some heavy cream at the end of the cook time and that's what makes it so creamy. I know, I know, 2 cups of heavy cream 🙂 But, live a little and add it. It's so yummy!
Here is an easy way to cook bacon that won't result in grease splashes or that greasy bacon smell in the house.
Put a double layer of tin foil on a cookie sheet. Lay bacon on top and then place cookie sheet in a cold oven. Turn the temperature to 400 degrees and cook for 20-25 minutes. I like my bacon crispy so I cook for about 25 minutes. Chop it up and serve on top of this chowder. Don't skip the bacon. It adds so much to this chowder.
Slow Cooker Chicken Corn Potato Chowder
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups chicken broth or a 32 oz container
- 5 red potatoes cut into 1-inch pieces
- 1 medium sized white onion finely diced
- 2 cans cream-style corn
- 2 cup heavy cream
- salt & pepper to taste
- cooked crispy bacon chopped
Instructions
- Combine chicken breasts, chicken broth, potatoes, onion, and cream-style corn into the slow cooker.
- Cook on low for 6-7 hours.
- 30 minutes prior to time being done, take chicken out and shred with two forks. Return to slow cooker.
- Add the heavy cream and any additional salt & pepper you want. Cover with lid and let cook the remainder of time.
- Serve with the crumbled bacon as garnish.
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Slow Cooker Chicken Corn Potato Chowder
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups 32 oz chicken broth
- 1 teaspoon salt
- 5 red potatoes cut into 1" pieces
- 1 small yellow onion finely chopped
- 2 can cream-style corn
- 2 cups heavy cream
- salt & pepper to taste
- 1 lb bacon cooked and crumbled
Instructions
- Combine chicken, chicken broth, salt, potatoes, onion, and cream corn to the slow cooker. Stir together. Cover and cook on low for 6 hours.
- Once cooking time is done, take out chicken and shred. Return to slow cooker. Add in the heavy cream. Stir to combine.
- Let cook for 30 minutes longer. Taste to see if you need to add salt & pepper. I added no additional salt but did add about ¼ teaspoon of fresh ground pepper.
- Serve with the crumbled bacon.
This is a very tasty soup! Thanks! Everyone in my family, including my 9 year old ate this up. I used half and half instead of cream and a little nutmeg. I think I will use a few more potatoes next time.
Hi Anne. So glad you all liked it. I've already made it twice since posting. More potatoes are never a bad thing 🙂 The nutmeg sounds like a yummy addition too. Thanks for coming back to let me know.
Instead of using the cream corn, I would like to use white shoepeg corn. If I were to use that, would I need to add anything to make it creamier or would it still turn out the same? Thanks.
Yum, I love white shoepeg corn. I've never tried not using the creamed corn in this soup so I'm not sure what you would need or what the end result would me. It might not be as creamy, but you could always add some cream maybe. If it helps, I have seen white creamed corn. So that would be more similar to the white shoepeg corn that you want to use.