You’ll love this twist on a classic corn chowder recipe. Slow Cooker Chicken & Corn Chowder is a hands-off recipe that brings a new light to a traditional recipe. This dinner is perfect for a chilly Fall night!
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Why Make Slow Cooker Chicken & Corn Chowder
- Hands-off recipe
- Slow cooker recipe
- Perfect dinner for a chilly night
- Great for busy nights
- Budget-friendly
Ingredients Needed:
Meat – Chicken breast, bacon crumbles
Produce – Yellow onion, red bell pepper, jalapeno, celery, minced garlic, bay leaves
Seasoning – Salt, white pepper, cayenne pepper
Pantry – Can of whole kernel corn, corn starch, chicken broth
Frozen – Shredded hash brown potatoes
Dairy – Heavy cream
How to Make Slow Cooker Chicken & Corn Chowder
You’ll start by adding your chicken breast, onion, bell pepper, jalapeno, celery, minced garlic, hash browns, corn, salt, pepper, cayenne pepper, bay leaves, and chicken broth to your slow cooker. You’ll cook everything on high for around 4-6 hours and then you’ll want to shred your chicken.
Next, whisk your corn starch into the heavy cream until it’s completely mixed and you can add it into your slow cooker. Then, return the chicken into the slow cooker, as well, and cook for another 45 minutes. Make sure you remove the bay leaves before serving.
Finally, serve topped with fresh jalapeno and/or bacon pieces and enjoy! This is a favorite!
Prep-Ahead Instructions:
In a Large Ziploc Bag combine Chicken Breast, Onion, Bell Pepper, Jalapeno, Celery, Minced Garlic, Hash Browns, Corn, Salt, Pepper, Cayenne Pepper, Bay Leaves and Chicken Broth. Seal tightly and store in the refrigerator or freezer until ready to cook.
More Slow Cooker Recipes You Have to Try!
White Chicken Enchilada Soup – You’ll love this hearty meal on a cool evening!
Slow Cooker Chicken & Sausage Jambalaya – An easy dinner that cooks while you’re gone!
Crockpot Lasagna – The easiest way to make lasagna for dinner!
Slow Cooker Chicken & Corn Chowder
I love this twist on traditional corn chowder! And the fact that you can make it in a slow cooker is a huge PLUS!
Ingredients
- 1 1/2 Lbs. Chicken Breast
- 1 Medium Yellow Onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Jalapeno, Diced
- 3 Ribs of Celery, Diced
- 2 tsp. Minced Garlic
- 26 Oz. Bag of Shredded Hash Brown Potatoes
- 15 oz. Can of Whole Kernel Corn, Drained
- 2 tsp. Salt,
- 1 tsp. White Pepper
- 1/4 Tsp. Cayenne Pepper (Optional)
- 2 Bay Leaves
- 3 Cups Chicken Broth
- 1 Cup Heavy Cream
- 2 Tbsp. Corn Starch
- 1 Jalapeno Sliced for Garnish
- 3 oz. Real Bacon Crumbles (Or 3 slices of Bacon Cooked and Chopped)
Instructions
- In a Large Slow Cooker combine Chicken Breast, Onion, Bell Pepper, Jalapeno, Celery, Minced Garlic, Hash Browns, Corn, Salt, Pepper, Cayenne Pepper, Bay Leaves, and Chicken Broth.
- Cook on High for 4-6 Hours. Remove Chicken from the slow cooker and shred with 2 forks.
- Whisk the Corn Starch into the Heavy Cream until completely mixed and then add into the slow cooker.
- Return the Shredded Chicken to the slow cooker and cook another 45 Minutes. Remove Bay Leaves before serving.
- Serve topped with Fresh Jalapeno or Bacon Pieces.
Notes
Prep Ahead Instructions -
In a Large Ziploc Bag combine Chicken Breast, Onion, Bell Pepper, Jalapeno, Celery, Minced Garlic, Hash Browns, Corn, Salt, Pepper, Cayenne Pepper, Bay Leaves and Chicken Broth. Seal tightly and store in the refrigerator or freezer until ready to cook.
Cooking Instructions -
Cook on High for 4-6 Hours. Remove Chicken from the slow cooker and shred with 2 forks before returning to the slow cooker. Whisk the Corn Starch into the Heavy Cream until completely mixed and then add into the slow cooker. Cook another 45 Minutes. Remove Bay Leaves before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 889Total Fat: 51gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 176mgSodium: 2289mgCarbohydrates: 59gFiber: 6gSugar: 7gProtein: 52g
