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Chowder is synonymous with comfort food—a warm, satisfying dish that often brings to mind cozy family gatherings and chilly evenings spent indoors. This Creamy Slow Cooker Chicken and Corn Chowder is no exception. It not only embodies the essence of comfort but also serves as a hearty, family-friendly meal that promises to warm hearts and fill bellies. Ideal for busy weeknights or lazy weekends, this recipe taps into the convenience of slow cooking, allowing you to set it and forget it while you attend to other tasks or simply relax at home.

Slow Cooker Chicken and Corn Chowder

Experience the ultimate comfort food with this Creamy Slow Cooker Chicken and Corn Chowder. Perfect for busy weeknights or relaxed weekends, this hearty dish combines tender chicken, sweet corn, and aromatic spices into a rich, creamy concoction that warms both body and soul. With minimal hands-on effort, you can set it and forget it while it simmers to perfection. Serve with crusty bread for a fulfilling meal that’s sure to please the whole family!
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups frozen corn kernels

1 large onion, diced

2 cloves garlic, minced

2 cups potatoes, peeled and diced into ½-inch cubes

1 red bell pepper, diced

4 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

¼ cup fresh parsley, chopped (for garnish)

Optional: Crusty bread for serving

Instructions
 

Prep the Chicken: Start by heating the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them on both sides for about 3-4 minutes. This adds depth of flavor to your chowder. Once browned, remove from the skillet and set aside.

    Combine Ingredients: In your slow cooker, combine the frozen corn, diced onion, minced garlic, diced potatoes, and red bell pepper. Place the browned chicken breasts on top of the vegetable mixture.

      Add Broth and Seasoning: Pour in the chicken broth and sprinkle the dried thyme and smoked paprika over the top. Stir gently to combine all the ingredients, ensuring the chicken is submerged in the broth.

        Cook in Slow Cooker: Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours. If you're home, give it a stir halfway through cooking to help mix the flavors.

          Shred the Chicken: Once cooked, carefully remove the chicken breasts from the chowder, shred them with two forks, and return the shredded chicken back to the pot.

            Make it Creamy: Pour in the heavy cream and stir well. Let the chowder cook for an additional 15-30 minutes on high to meld the flavors. Adjust seasoning with more salt and pepper as needed.

              Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread for dipping, if desired.

                Prep Time, Total Time, Servings: 15 min | 7 hours | 6 servings