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Slow Cooker Chicken Corn Potato Chowder

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!

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 1/4 teaspoon of fresh ground pepper.
  • Serve with the crumbled bacon.

Notes

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.