Crockpot Chicken Corn Chowder

Name: Crockpot Chicken Corn Chowder
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 can (15 oz) corn kernels, drained; 1 can (10.5 oz) cream of chicken soup; 1 cup chicken broth; 1 cup milk; 1 small onion, diced; 2 potatoes, peeled and cubed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder

Author: Tessa

Published: May 4, 2025

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Oh, do I have a cozy little secret to share with you! This Crockpot Chicken Corn Chowder is my go-to when I want something warm, comforting, and ridiculously easy. Picture this: tender chicken, sweet corn, and creamy potatoes all mingling together in a rich, velvety broth—with barely any effort on your part. Just dump everything in the slow cooker, walk away, and let the magic happen. My family goes wild for this soup, especially on chilly evenings when we’re all craving a hug in a bowl. Trust me, once you try it, you’ll wonder how you ever lived without it.

Why You’ll Love This Crockpot Chicken Corn Chowder

Let me count the ways this chowder will steal your heart (and save your weeknights)!

Dump-and-go magic: No babysitting the stove—just toss everything in and let the slow cooker do its thing while you relax
Creamy comfort: That velvety texture? It’s like wrapping yourself in a cozy blanket (but edible!)
Weeknight hero: Uses pantry staples and leftover chicken—my secret weapon when the fridge looks sad
One-pot wonder: The only cleanup is wiping that slow cooker insert (and licking the spoon, obviously)
Crowd-pleaser: Kids slurp it up, adults go back for seconds—it’s the rare meal that makes everyone happy

Seriously, this chowder checks all the boxes—easy, delicious, and guaranteed to warm you from the inside out.

Ingredients for Crockpot Chicken Corn Chowder

Here’s everything you’ll need to make this dreamy chowder—I promise it’s all simple stuff you probably have already! The key is fresh, basic ingredients that transform into something magical.

Crockpot Chicken Corn Chowder - detail 1

2 cups cooked chicken (shredded rotisserie chicken works wonders here—no shame in shortcuts!)
1 can (15 oz) corn kernels, drained (but save the liquid in case you want to thin the chowder later)
1 can (10.5 oz) cream of chicken soup (the secret weapon for instant creaminess)
1 cup chicken broth (homemade if you’re fancy, boxed if you’re smart)
1 cup milk (whole milk makes it richest, but almond milk works surprisingly well too)
1 small onion, diced (yellow or white—whatever’s crying in your veggie drawer)
2 potatoes, peeled and cubed (Yukon Golds are my favorite—they hold their shape beautifully)
Seasonings: ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder (trust me—simple is better here)

See? Nothing weird or fussy—just real food that comes together like a cozy kitchen miracle.

How to Make Crockpot Chicken Corn Chowder

Alright, let’s get to the best part—making this chowder come to life! The beauty of this recipe is how foolproof it is. No preheating, no fancy techniques—just dump, stir, and let the slow cooker work its magic. I’ve made this dozens of times, and it never fails to deliver that creamy, comforting goodness we all crave.

Step 1: Combine Ingredients

First, grab that slow cooker—no need to grease it or anything. Just plop in all your ingredients: the shredded chicken, drained corn, cream of chicken soup, broth, milk, diced onion, cubed potatoes, and seasonings. Now, here’s my secret: stir it like you mean it. You want every potato cube and shred of chicken to get cozy with that creamy broth. A few good folds with a wooden spoon should do the trick—no lumps left behind!

Step 2: Set Cooking Time

Pop the lid on and choose your adventure: 3 hours on high if you’re hungry now, or 6 hours on low if you’ve got time to let flavors deepen. I usually go for low—it gives the potatoes that melt-in-your-mouth tenderness. Whatever you pick, resist the urge to peek! Lifting the lid lets out precious heat and slows everything down. (Though if you must, make it quick!)

Step 3: Serve and Garnish

When the timer dings, give it a gentle stir—you’ll see how the broth has thickened into velvety perfection. Ladle it into bowls and pile on the toppings: shredded cheddar, a handful of crispy beef bacon bits, or a sprinkle of fresh green onions. My kids go nuts for a dollop of sour cream stirred right in. And hey—if there’s any left (ha!), it tastes even better the next day.

Crockpot Chicken Corn Chowder - detail 2

Tips for the Best Crockpot Chicken Corn Chowder

After making this chowder more times than I can count, I’ve learned a few tricks that take it from good to oh-my-goodness amazing. First, rotisserie chicken is your best friend here—it adds incredible flavor with zero effort. If your chowder looks too thick after cooking, just splash in a little extra broth (I keep some reserved from the corn can for this very reason). And watch those potatoes! Cubed too small or cooked too long, they’ll turn to mush—aim for bite-sized chunks that hold their shape. Last tip: Let it sit 10 minutes after cooking—the flavors marry beautifully.

Variations for Crockpot Chicken Corn Chowder

Oh, the fun part—making this chowder your own! While I adore the classic version, sometimes I get playful with mix-ins. Try tossing in diced red bell peppers for color and crunch—they soften beautifully in the slow cooker. A pinch of smoked paprika adds warmth without overpowering. For a twist, swap potatoes with celery root (peeled and cubed)—it gives this earthy sweetness that’s divine. And if you’re feeling fancy, stir in a handful of shredded sharp cheddar during the last 30 minutes—it melts into gooey perfection!

Serving Suggestions for Crockpot Chicken Corn Chowder

Oh, let me tell you how we love to serve this chowder in my house! A big, crusty loaf of sourdough is non-negotiable—perfect for dunking into that creamy broth. When I’m feeling fancy, I’ll whip up a simple green salad with tangy vinaigrette to cut through the richness. Leftovers? Even better the next day! Just warm it gently on the stove with a splash of broth to loosen it up. Pro tip: Store any extra in mason jars—they stack neatly in the fridge and make reheating a breeze.

Nutritional Information for Crockpot Chicken Corn Chowder

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl! Remember, these numbers can change based on your ingredients—like using skim milk versus whole, or adding extra toppings. Per serving (about 1 cup), you’re looking at roughly 220 calories, with 15g protein to keep you full, 25g carbs for energy, and 7g fat for that lovely richness. Not bad for something that tastes this indulgent, right? Just FYI—those beef bacon crumbles or cheese toppings will nudge these numbers up a bit (but oh so worth it!).

Common Questions About Crockpot Chicken Corn Chowder

I get asked about this chowder all the time—here are the answers to the questions that pop up most often!

Can I freeze this chowder?

Absolutely! Just let it cool completely first, then pour it into freezer-safe containers (leave some room for expansion). It keeps beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove—you might need to add a splash of broth to bring it back to that perfect creamy consistency.

Can I use frozen corn instead of canned?

Oh yes—and sometimes I prefer it! No need to thaw—just toss the frozen kernels right in. They’ll release extra liquid as they cook, so you might want to reduce the broth by ¼ cup. The sweet crunch of frozen corn is divine in this chowder.

How long do leftovers last?

In our house? Maybe an hour! But seriously, stored properly in the fridge (in an airtight container), it’ll stay delicious for 3-4 days. The flavors actually get better as they mingle. Just stir in a little extra milk or broth when reheating—slow cooker meals tend to thicken up as they cool.

Can I make this dairy-free?

You bet! Swap the milk for unsweetened almond or coconut milk, and use a dairy-free cream soup alternative. It won’t be quite as rich, but still totally satisfying. I’ve done this for my lactose-intolerant friends—they couldn’t tell the difference!

What if my potatoes aren’t tender enough?

No worries—just pop the lid back on and give it another 30 minutes. The beauty of slow cooking is you can’t really overcook this chowder (within reason!). Next time, try cutting your potatoes a bit smaller—they’ll cook through faster.

Share Your Crockpot Chicken Corn Chowder Experience

Nothing makes me happier than hearing how you made this chowder your own! Did you add a special twist? Did the kids actually eat their veggies without complaining? (Miracle!) Drop a comment below or tag me on Instagram—I love seeing your cozy creations. Your tips might just inspire someone else’s next bowl of comfort!