Name: Crockpot Chicken Corn Chowder
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken thighs; 2 medium gold potatoes; 1 sweet onion; 1 red bell pepper; 2 celery ribs; 1 jalapeño; 20 ounces frozen corn kernels; 5 cloves garlic, minced; 1 teaspoons kosher salt; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon crushed red pepper flakes; 3 cups chicken broth; 1 cup heavy cream

This Crockpot Chicken Corn Chowder is the ultimate cozy meal—packed with tender chicken, sweet corn, creamy potatoes, and a touch of spice for a flavor-packed bowl of goodness.

A brown bowl with chicken and corn chowder, a spoon, and a piece of crusty bread.

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Slow Cooker Chicken Corn Chowder

This Chicken Corn Chowder is an easy, flavorful, and satisfying meal that practically cooks itself! With just a few minutes of prep, your slow cooker does all the heavy lifting, leaving you with a creamy, hearty chowder that’s perfect for any time of year.

This is a great crockpot meal that requires no pre-cooking. There are some veggies to chop but the chopping is totally worth it. I personally love to use my food chopper aka alligator chopper on recipes like this, see right below for the one I use.

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This version of chowder I wanted to make sure it has plenty of corn, a nice rich flavor, minimal effort, and for it to be a comforting meal! So this recipe is loaded with sweet yellow corn but also plenty of other veggies. An important part in making sure the sweetness has a balance is the jalapeño and crushed red pepper flakes really do make all the difference when making this delicious soup.

Also give my Lightened Up New England Clam Chowder a try!

Ingredients

Boneless Skinless Chicken Thighs – Juicy and flavorful, thighs hold up well in the slow cooker opposed to chicken breasts that often will get a little mushy.
Gold Potatoes – Also known as yukon gold potatoes or sometimes yellow potatoes are creamy and slightly starchy, perfect for slightly thickening the chowder.
Sweet Onion – Adds a subtle sweetness and depth of flavor.
Red Bell Pepper – Brings a mild yet sweet flavor and pop of color into the dish. You can also use other color bell peppers.
Celery Ribs – Provides classic chowder texture and taste.
Jalapeño – For the flavor of jalapeño but without all the spice remove all of the seeds and inner white parts before dicing. For a slight kick of heat you can include some seeds and/or some of the inner white part where a lot more of the heat is stored in the pepper.
Corn Kernels – Sweet, vibrant, and essential for a classic corn chowder. I prefer using frozen corn for this. You can also use fresh corn cut off the cob or drained and rinsed canned corn.
Garlic – For flavor.
Kosher Salt – Enhances the natural flavors of the ingredients.
Dried Thyme – Adds earthy, aromatic notes.
Dried Rosemary – Complements the thyme for an herby depth.
Crushed Red Pepper Flakes – A hint of spice to balance the sweetness.
Chicken Broth – Or chicken stock, this forms the base of the chowder, keeping it rich and flavorful.
Heavy Cream – Creates the creamy, velvety texture.

Dietary Substitutions and Alternatives

Gluten-Free: Naturally gluten-free! Just double-check your broth and seasonings.
Dairy-Free: Swap heavy cream for coconut cream, coconut milk, or a dairy-free alternative like cashew cream.
Low-Sodium: Use a low-sodium chicken broth and reduce added salt.

A black crockpot with chicken and corn chowder and a ladle.

Instructions

Dice the potatoes, sweet onion, red bell pepper, celery, and jalapeño. Mince the garlic.

Add the diced vegetables, chicken thighs, frozen corn, garlic, salt, thyme, rosemary, crushed red pepper flakes, and chicken broth into the crockpot.

Stir to mix everything evenly.

Cover and cook on low for 6-7 hours or high for 3 hours until the chicken is fully cooked and tender.

Remove the chicken from the crockpot and shred chicken using two forks. Return the shredded chicken to the crockpot.

Pour in the heavy cream and stir everything together. Let it warm for a few more minutes before serving.

Ladle the chowder into bowls and serve hot. Enjoy with crusty bread or a fresh green salad.

A black crockpot with chicken and corn chowder.

tips, tricks and questions

Can I use chicken breast instead of thighs?

Yes! Chicken breasts work well but may be slightly less tender and gets more mushy than thighs.

What are some alternatives for heavy cream?

You can use half-and-half, whole milk, or a dairy-free alternative like coconut cream.

How do I make this chowder spicier?

Increase the amount of jalapeño or red pepper flakes to your heat preference.

Can I prepare this ahead of time?

Yes! You can chop all the veggies and store them in the fridge overnight in an airtight container to make morning prep even faster.

If you like this creamy chicken corn chowder recipe you might also like:

Yield: serves 6 to 8