When the air feels crisp and you’re craving something warm and hearty, Slow Cooker Chicken Corn Chowder is the answer. With tender chicken, sweet corn, creamy potatoes, and smoky bacon, this recipe delivers everything you love about classic chowder with the ease of a slow cooker. Imagine the aroma of garlic, onion, and cream swirling together as dinner practically makes itself. This dish is a weeknight lifesaver, a cozy weekend favorite, and the kind of comfort food you’ll be proud to serve your family.
Why You’ll Love This Recipe
There are plenty of reasons to put Slow Cooker Chicken Corn Chowder on repeat:
- Big flavor, minimal effort: The slow cooker does most of the work for you.
- Creamy & comforting: Rich cream and bacon bring deep, cozy flavor.
- Customizable: Use half-and-half for a lighter version or swap in your favorite potatoes.
- Crowd-pleasing: Perfect for family dinners, potlucks, or reheating for easy lunches.
The Story Behind Slow Cooker Chicken Corn Chowder
Corn chowder has been loved in American kitchens for centuries, with roots in New England comfort cooking. This chicken version takes that tradition and makes it more filling. A few quick notes:
- Chowders originally featured fish or clams, but corn became popular thanks to Native American influence.
- Adding chicken and bacon transformed it into a homestyle family favorite.
- The slow cooker adaptation makes it modern, convenient, and perfect for busy schedules.
Key Ingredients in Slow Cooker Chicken Corn Chowder
- Boneless skinless chicken breasts – Provide lean, tender protein.
- Low-sodium chicken broth – Builds a savory base without being too salty.
- Potatoes (red, gold, or brown) – Add heartiness and natural creaminess.
- Diced green chiles – Lend mild heat and depth of flavor.
- Onion – Creates a savory backbone for the chowder.
- Cream-style corn – Sweet, creamy richness with every spoonful.
- Heavy cream – Adds silky texture and indulgence (half-and-half for lighter).
- Garlic powder – Brings a warm, aromatic note.
- Bacon – Smoky, crispy bites that take this chowder over the top.
- Fresh parsley – A bright, herby finish.
How to Make Slow Cooker Chicken Corn Chowder
- Load the base: Place chicken, broth, potatoes, green chiles, onion, and corn into your slow cooker. Stir gently to combine.
- Cook low and slow: Cover and cook on low for 4 hours until the chicken is fully cooked and potatoes are tender.
- Shred the chicken: Use two forks to shred chicken directly in the slow cooker.
- Add creaminess: Stir in heavy cream, garlic powder, crispy bacon, salt, and pepper. Let it cook uncovered for 15–20 minutes more.
- Taste and adjust: Add extra seasoning if needed.
- Garnish & serve: Sprinkle with fresh parsley and cracked black pepper before ladling into bowls.
Slow Cooker Chicken Corn Chowder Tips and Twists
Cooking Tips
- Use red potatoes for a firmer texture that holds up well in the chowder.
- Crisp the bacon separately and stir it in at the end for crunch.
- For lighter chowder, swap heavy cream with half-and-half.
- Don’t skip the green chiles—they add flavor without overwhelming heat.
- Add cream at the end to prevent curdling.
Variations
- Cheesy chowder: Stir in shredded cheddar before serving.
- Spicy kick: Use hot green chiles or add cayenne pepper.
- Southwest twist: Mix in black beans and top with cilantro.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stove or in the microwave. Add a splash of broth or cream if it thickens.
- Make-Ahead: Chop veggies and cook bacon the night before, then dump ingredients into the slow cooker in the morning.
Serving Suggestions
Round out your meal with these simple ideas:
- Pair with Italian Herbs and Cheese Bread for dipping.
- Serve alongside Cucumber Tomato Salad for freshness.
- Add a plate of Grilled Vegetables for color and balance.
- Finish with a slice of Strawberry Cream Cake for dessert.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, they’ll add extra richness and tenderness.
Do the green chiles make it spicy?
No, they’re mild—just flavorful. Use hot chiles if you want heat.
Can I freeze this chowder?
Freeze before adding cream. Add cream after reheating for best texture.
Can I make it dairy-free?
Yes, swap heavy cream with full-fat coconut milk.
What if I don’t have cream-style corn?
Blend regular corn with a splash of milk for a quick substitute.
Enjoy Your Slow Cooker Chicken Corn Chowder
With tender chicken, creamy potatoes, sweet corn, and smoky bacon, Slow Cooker Chicken Corn Chowder is the definition of cozy comfort food. It’s proof that you don’t need hours in the kitchen to create something rich and satisfying. Just a few minutes of prep, and your slow cooker will do the rest. Ladle it into bowls, garnish with parsley, and watch it disappear around the table.
Explore More Recipes
Keep the comfort food theme going with these reader favorites:
- Try Slow Cooker Tuscan Chicken Meatballs with Gnocchi for another cozy, slow-cooked dinner.
- For a quick, hearty lunch, make Grilled Chicken Wraps.
- Sweet tooth? Bake Best Carrot Cake Cookies.
- Or start your morning with Simple Avocado Toast with Egg.
Slow Cooker Chicken Corn Chowder: Creamy & Easy
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red gold, or brown potatoes, cut into 1-inch pieces
- 1 8-ounce can diced green chiles
- 1 small white or yellow onion diced
- 2 cans cream-style corn
- 2 cups heavy cream or half & half for lighter
- 1 teaspoon garlic powder
- 4 –6 bacon strips diced and cooked until crispy
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions
- Add chicken, broth, potatoes, green chiles, onion, and corn to the slow cooker. Stir to combine.
- Cover and cook on low for 4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return it to the pot.
- Stir in heavy cream, garlic powder, and crispy bacon. Season with salt and pepper.
- Cook uncovered for 15–20 minutes more to thicken slightly.
- Garnish with parsley and cracked pepper before serving hot.
Notes
Calories: 420 kcal
Carbohydrates: 32g
Protein: 25g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 870mg