Some nights you’re wiped out and cooking feels impossible. That’s exactly when this Crockpot Chicken Corn Chowder earns its place. You toss everything into the slow cooker in the morning, and by the time you walk through the door, the house smells like pure comfort, creamy, hearty, and ready to serve.
The chicken falls apart, the corn stays sweet, the potatoes soak up all the flavor, and the broth turns rich without any effort from you. It’s the kind of set-and-forget dinner that quietly saves your week, and the leftovers are just as good the next day.
If you want a family-friendly meal that tastes like you worked harder than you did, this chowder delivers. No fuss, no fancy steps, just reliable, cozy comfort food that hits the spot every single time.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
If You Need a Reason to Make This… Here You Go
❃ Morning you does all the work: Fifteen minutes of chopping, then your slow cooker takes over for the next 6 hours
❃ Stays warm until everyone’s ready: No more reheating individual portions when everyone eats at different times
❃ Uses what you probably have: Chicken, frozen corn, and potatoes are weeknight staples, not special trip ingredients
❃ Everyone actually eats it: Creamy enough for kids, flavorful enough for adults, filling enough for hungry teenagers
❃ Makes amazing leftovers: Actually tastes better the next day when the flavors have mingled overnight
❃ Freezes like a dream: Double the batch and stash half for that future night when even the crockpot feels like too much
Ingredients
For the chowder base:
• 1.5 lbs boneless, skinless chicken thighs. These stay so much juicier than breasts during the long cook. Trust me on this one, the difference is real. If you only have breasts, reduce your cook time by about an hour.
• 4 cups chicken broth. Go for low-sodium so you control the salt. The boxed stuff works beautifully, or use what you have frozen from that rotisserie chicken carcass you saved.
• 3 medium Yukon Gold potatoes, diced into ½-inch pieces. Yukon Golds are slightly buttery and hold their shape instead of turning to mush. Leave those skins on, they add texture and save you peeling time.
• 3 cups frozen corn. Straight from the freezer bag. Frozen corn is sweeter than canned and doesn’t get mushy. No thawing needed.
• 1 small onion, finely diced. The finer you chop it, the more it melts into the background. Nobody needs big onion chunks surprising them mid-bite.
• 3 cloves garlic, minced. Fresh makes a difference here, but if it’s been one of those weeks and you reach for the jar, nobody’s judging.
• 1 teaspoon dried thyme. This adds a subtle earthiness that makes the chowder taste more restaurant-quality than “threw stuff in a pot.”
For finishing:
• 1 cup heavy cream. This goes in at the end to keep things silky smooth. Half-and-half works if you’re watching calories, but the chowder won’t be quite as luscious.
• 3 tablespoons all-purpose flour. The secret to that thick, spoonable consistency. Mix it with the cream first so you don’t get flour clumps.
• Salt and pepper to taste. Start light since the broth adds salt. You can always add more, but you can’t take it back.
Substitutions that work: Turkey instead of chicken, coconut milk for dairy-free (it adds a subtle sweetness that’s actually lovely), or sweet potatoes if you want something different. The recipe is forgiving like that.
Let’s Make It Together — Step by Step
1 Get your ingredients ready in the morning.
Cut those potatoes into chunks that are roughly the same size, this matters more than you’d think because you don’t want some pieces turning to mush while others stay crunchy. Dice the onion small enough that it’ll basically disappear into the chowder. Your future self will thank you for taking an extra minute here.
2 Layer everything into your crockpot with intention.
Potatoes go in first, then nestle the chicken thighs right on top. Add your onion, garlic, frozen corn, and thyme over everything. This isn’t just for looks, potatoes need more heat than chicken, so putting them on the bottom ensures everything finishes at the same time.
3 Pour in the broth and season conservatively.
Add your 4 cups of chicken broth until the ingredients are mostly covered. Sprinkle in about ½ teaspoon of salt and a few grinds of pepper. It seems like not much, but flavors concentrate as things cook, and you can always adjust later.
4 Set it and actually forget it.
Put the lid on and set your slow cooker to low for 6-7 hours, or high if you’re in a rush and can do 3-4 hours. Then walk away. Don’t peek, don’t stir, don’t check on it every hour “just to see.” Every time you lift that lid, you add another 15-20 minutes to the cook time.
5 Shred the chicken right where it sits.
When you get home, grab two forks and pull the chicken into bite-sized pieces directly in the crockpot. It should fall apart like it’s been waiting for this moment. If it resists at all, give it another 30 minutes.
6 Whisk your cream and flour together like your life depends on it.
In a bowl, combine that heavy cream and flour and whisk until there’s not a single lump in sight. This step prevents those weird floury pockets in your finished chowder. Pour it into the crockpot and give everything a gentle stir.
7 Let it thicken up on high.
Cover again and cook on high for 15-20 minutes, stirring once halfway through. You’ll see it transform from soup-like to chowder-thick. If it’s too thick, add a splash of broth. Too thin? Mix another tablespoon of flour with a little cold water and stir it in.
8 Taste and make it yours.
This is where you become the chef. Add salt a pinch at a time until it tastes right to you. Grind in some black pepper. If something feels missing, a tiny squeeze of lemon juice brightens everything up. Serve hot with your favorite toppings.
Tiny Details That Make a Big Difference
❃ Dark meat is your secret weapon here. Chicken thighs have enough fat to stay moist during those long hours of cooking. Breasts will work if that’s what you have, but they tend to dry out and get that weird stringy texture. Save yourself the disappointment.
❃ Don’t add that cream too early. It’s tempting to throw everything in at once, but dairy and slow cookers aren’t best friends. Add it at the end, and your chowder will be silky instead of separated and grainy.
❃ Let it rest before serving. Give the chowder 10 minutes to just sit there after cooking. The starches finish their thing, everything thickens up a bit more, and you won’t burn the roof of your mouth. Plus, it gives you time to set the table or pour a glass of wine.
❃ This Crockpot Chicken Corn Chowder freezes beautifully. Cool it completely, ladle it into containers with about an inch of headspace, and freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove, adding a splash of broth if needed.
❃ Turn leftovers into pot pie. Seriously, thicken up leftover chowder with another spoon of flour, pour it into a baking dish, top with store-bought puff pastry, and bake until golden. Instant gourmet leftovers that feel like a whole new meal.
Nutrition (per serving)
• Serves: 6
• Calories: 385
• Carbohydrates: 32g
• Protein: 28g
• Fat: 16g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg
❃ Nutrition information is estimated and may vary based on specific ingredients and portion sizes.
Got a Question? Bet You’ll Find It Here
➲ Can I use rotisserie chicken instead?
Yes, and it’s actually a great shortcut when you’re really pressed for time. Skip the first few hours of cooking and add your shredded rotisserie chicken during the last hour. The only downside is you lose some of that chicken flavor that seeps into the broth, but it’s still delicious. Add a teaspoon of chicken bouillon paste if you want to boost that savory depth.
➲ What about making this in an Instant Pot?
Totally doable! Use the sauté function to soften your onion and garlic for a few minutes, then add everything except the cream and flour. Pressure cook on high for 15 minutes, quick release, shred the chicken, then stir in your cream-flour mixture and let it simmer on sauté mode for 5 minutes until thickened. Done in under an hour.
➲ How should I reheat leftovers?
The stovetop is your friend here. Warm it slowly over medium-low heat, stirring often so nothing sticks to the bottom. It’ll thicken up in the fridge, so add a little broth or water to thin it back out. Microwaving works in a pinch, but stir it every minute to heat evenly since cream-based soups can be finicky.
➲ Can I make this dairy-free?
Absolutely. Swap the heavy cream for full-fat coconut milk, it adds a subtle sweetness that’s surprisingly good with corn. Or blend a cup of raw cashews with ¾ cup water until smooth for a neutral, creamy addition. Both work beautifully.
End of the Recipe, Start of a New Obsession
This Crockpot Chicken Corn Chowder is one of those recipes that earns its place in your regular rotation. It’s there for you on the busiest days, doesn’t demand fancy ingredients or skills, and somehow manages to taste like you put in way more effort than you did. The slow cooker does the heavy lifting while you’re out living your life, and you get to come home to something that feels like a warm hug.
If you’re loving this Crockpot Chicken Corn Chowder you will also love my:
❃ Roasted Winter Vegetable Soup That’ll Warm Your Soul (So Easy!)
❃ Easy Hearty Beef Barley Soup (One-Pot Wonder!)
❃ Easy Cheesy Potato Soup (7 steps!): Creamy, Quick & Cozy
Share how it turned out in the comments, whether you went heavy on the bacon, slipped in some jalapeños, or cleared out the freezer with whatever veggies you had around. Your tweaks always help other home cooks figure out their own spin. And if you want to keep this recipe handy for later, make sure you save it on Pinterest so you can come back to it anytime.
Creamy Crockpot Chicken Corn Chowder (Just 15 Minutes Prep!)
Ingredients
For the Chowder Base:
- 1.5 pounds boneless skinless chicken thighs
- 4 cups low-sodium chicken broth
- 3 medium Yukon Gold potatoes diced into ½-inch cubes
- 3 cups frozen corn kernels
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Finishing:
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
Optional Toppings:
- 4 slices bacon cooked and crumbled
- Fresh parsley or chives chopped
- Shredded cheddar cheese
- Oyster crackers
Instructions
- Add diced potatoes to the bottom of a 6-quart slow cooker. Place chicken thighs on top of potatoes. Scatter diced onion, minced garlic, frozen corn, and dried thyme over the chicken. Pour chicken broth over everything until ingredients are mostly covered. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily and potatoes are fork-tender.
- Remove lid and use two forks to shred chicken directly in the slow cooker, distributing it evenly throughout the chowder.
- In a medium bowl, whisk together heavy cream and flour until completely smooth with no lumps.
- Pour cream mixture into the slow cooker and stir gently to combine. Cover and cook on high for 15-20 minutes, stirring once halfway through, until chowder thickens to desired consistency.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with desired toppings.
Notes
- Reheat gently on stovetop over medium-low heat, stirring frequently
- Add ¼ cup chicken broth or water if chowder has thickened too much
- Microwave individual portions in 1-minute intervals, stirring between each
- Serve with crusty bread, cornbread, or biscuits for dipping
- Top with crumbled bacon, shredded cheese, or fresh herbs
- Pair with a simple green salad for a complete meal
- Great for meal prep – portion into individual containers for easy lunches
