Description
This comforting Crockpot Chicken Corn Chowder is a hearty and flavorful meal perfect for busy days. Tender chicken thighs simmer with golden potatoes, sweet corn, and a medley of fresh vegetables and spices, all slow-cooked to perfection. Finished with creamy heavy cream, this chowder is rich, satisfying, and easy to prepare in your slow cooker.
Ingredients
Scale
Proteins
- 2 pounds boneless skinless chicken thighs
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Herbs and Spices
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare the vegetables: Dice the potatoes, sweet onion, red bell pepper, celery ribs, and jalapeño into small even pieces. Add all these diced vegetables into the crockpot.
- Add chicken and seasonings: Place the boneless skinless chicken thighs into the crockpot along with the frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth. Stir gently to combine all ingredients evenly.
- Slow cook the chowder: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 hours, until the chicken is fully cooked and the vegetables are tender.
- Shred the chicken and finish: Once cooked, carefully remove the chicken thighs from the crockpot and shred them finely on a cutting board using forks. Return the shredded chicken to the crockpot. Pour in the heavy cream and stir everything thoroughly to combine the chowder ingredients before serving.
Notes
- For a spicier chowder, leave some jalapeño seeds in or add extra crushed red pepper flakes.
- You can substitute chicken thighs with chicken breasts, but thighs will provide more moisture and flavor.
- If a thicker chowder is desired, mash a few potatoes in the crockpot before adding cream.
- Use full-fat heavy cream for the richest taste; half-and-half or milk can be a lighter substitute but will alter creaminess.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
