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Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon gold potatoes, diced into ½-inch pieces
  • 3 cups frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • 2 Tbsp cornstarch mixed with 2 Tbsp water (optional)

Method
 

  1. Cook the chopped bacon in a skillet over medium heat until crisp, about 6 to 7 minutes. Remove and set aside. Cook the diced onion in a tablespoon of the fat until softened, 3 to 4 minutes, then add the garlic for 30 seconds.
  2. Place the chicken in the slow cooker, season with salt, pepper, thyme, and paprika, then top with the onion mixture, potatoes, and corn. Pour the broth over and stir gently.
  3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken shreds easily and the potatoes are tender.
  4. Remove the chicken, shred with two forks, and return it to the pot. If using, stir in the cornstarch slurry and the heavy cream. Cover and cook on High for 15 to 20 minutes to thicken slightly.
  5. Ladle into bowls, top with the reserved bacon and any fresh herbs you like, and serve hot.

Notes

If you’re using fresh corn, cut the kernels from about 3 ears. Taste and adjust the salt at the end, since the bacon and broth add saltiness of their own. For a thicker chowder without cornstarch, mash a few potato pieces right in the pot.