Slow Cooker Chicken Corn Chowder Recipe

What You’ll Need

• 2.5 pounds boneless skinless chicken breasts
• 4 cups low-sodium chicken broth
• 4 small red or gold potatoes, chopped into 1-inch chunks
• 1 (10-ounce) can diced green chiles
• 1 small yellow onion, diced (~1 cup)
• 2 cans cream-style corn
• 2 cups half-and-half
• 1/2 tablespoon granulated garlic
• 6 bacon strips, chopped and crisped up
• Sea salt and pepper, to taste
• Fresh parsley, chopped for topping

Add Everything to Your Slow Cooker

Put the chicken, broth, potatoes, green chiles, onion, and corn into your slow cooker. Mix everything around so it’s combined.

Cook on Low for ~4 Hours

Cover and cook on low for ~4 hours. The chicken should shred easily with a fork and the potatoes should pierce through without resistance when they’re done.

Shred the Chicken

Take two forks and shred the chicken right in the pot – it should pull apart easily after 4 hours of cooking. If you need better leverage, pull the chicken out to a cutting board, shred it, then add it back.

Add the Half-and-Half and Seasonings

Pour in the half-and-half, then add the granulated garlic and crispy bacon. Season with salt and pepper to taste. Stir until everything is well combined – the chowder will start looking creamy at this point.

Thicken for ~15-20 Minutes

Leave the lid off and let it simmer for another ~15-20 minutes. This brings everything up to temperature and thickens the chowder. You’ll see it develop more body as it reduces slightly.

Serve in Bowls

Ladle into bowls and top with fresh parsley and a few cracks of black pepper.

Slow Cooker Chicken and Corn Chowder

This is what I make when I want something hearty but don't want to stand over the stove. The slow cooker does all the work while you go about your day.

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Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 20 minutes mins

Ingredients

• ▢ 2.5 pounds boneless skinless chicken breasts
• ▢ 4 cups low-sodium chicken broth
• ▢ 4 small red or gold potatoes chopped into 1-inch chunks
• ▢ 1 10-ounce can diced green chiles
• ▢ 1 small yellow onion diced (~1 cup)
• ▢ 2 cans cream-style corn
• ▢ 2 cups half-and-half
• ▢ 1/2 tablespoon granulated garlic
• ▢ 6 bacon strips chopped and crisped up
• ▢ Sea salt and pepper to taste
• ▢ Fresh parsley chopped for topping

Instructions

• Add chicken, broth, potatoes, green chiles, onion and corn to slow cooker. Stir to combine.
• Cook on low 4 hours until chicken shreds easily and potatoes are tender.
• Shred chicken in pot with two forks.
• Stir in half-and-half, garlic, and crispy bacon. Season with salt and pepper.
• Simmer uncovered 15-20 minutes until thickened.
• Serve topped with fresh parsley and black pepper.