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.
I prefer to use red potatoes in this chowder; but you could also use russet potatoes or yukon gold potatoes. Whatever you prefer.
I like to peel the skin of the bad parts of the potato, but for the most part I leave the peel on. You can either peel the potato skins or not for this chowder.
I added 1 teaspoon salt into the slow cooker. I also used regular chicken broth (not low-sodium) and I added some pepper at the end of cooking time. Do what you prefer as far as salt amount. Remember that potatoes are so bland that they beg for some salt. So, if you use low-sodium chicken broth you will probably definitely need to add some additional salt.
- 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
- 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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A creamy, comforting soup made right in the slow cooker. So easy and only a few ingredients. The crumbled bacon on top is a must!
- 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
- 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 1/4 teaspoon of fresh ground pepper.
- Serve with the crumbled bacon.
I would recommend using the full salt chicken broth (not reduced sodium). You need that extra salt for the longer cooking time in the slow cooker.
An easy way to cook bacon: double line a cookie sheet with tin foil, lay bacon on top and put it in a cold oven. Turn oven to 425 degrees and let cook 20-25 minutes.