Description
Crockpot Chicken Corn Chowder is a comforting, creamy delight packed with tender chicken and sweet corn—a perfect meal for chilly evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups sweet corn (fresh or frozen)
- 3 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- 1. Prepare Your Ingredients: Chop the onion and mince the garlic; set aside.
- 2. Layering Time: Place the boneless chicken breasts at the bottom of your crockpot. Top with diced potatoes, corn, onion, and garlic.
- 3. Pour in That Broth: Add the low-sodium chicken broth over the layered ingredients.
- 4. Spice Things Up: Sprinkle thyme and black pepper over everything. Stir gently to combine.
- 5. Cook Away: Set the crockpot on low for 6 hours or high for 3 hours until the chicken is cooked through and tender.
- 6. Add Creaminess: Shred the chicken directly in the pot and stir in heavy cream. Let it sit for another 10 minutes before serving.
- 7. Serve Hot: Transfer to bowls and enjoy warm with crusty bread on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
Keywords: For enhanced flavor, sauté onions and garlic before adding them to the crockpot. Feel free to substitute corn with other vegetables like diced bell peppers or zucchini. This chowder freezes well; store leftovers in airtight containers for up to three months.