Imagine this: creamy, hearty corn chowder with tender chicken, minimal effort, and a crockpot doing all the work. No babysitting, no fancy skills—just dump, set, and forget. This isn’t just soup; it’s a cheat code for dinner.
Hungry yet? Good. Let’s talk about why this recipe is a game-changer.
Why This Crockpot Chicken Corn Chowder Slaps
First, it’s stupidly easy.
You’re basically outsourcing the cooking to your crockpot. Second, it’s creamy without needing heavy cream (thanks, potatoes). Third, it’s packed with protein and veggies but still tastes like comfort food.
And fourth? Leftovers taste even better. Mic drop.
Ingredients You’ll Need
- 1.5 lbs chicken breast (or thighs, if you’re fancy)
- 4 cups chicken broth (store-bought is fine, no judgment)
- 3 cups corn (fresh, frozen, or canned—your call)
- 1 onion, diced (unless you hate flavor)
- 3 cloves garlic, minced (or 1 tbsp pre-minced, because adulting is hard)
- 2 potatoes, diced (russets or Yukon golds)
- 1 red bell pepper, chopped (for color and bragging rights)
- 1 tsp smoked paprika (this is the secret weapon)
- 1/2 cup half-and-half (or milk if you’re lightening it up)
- Salt and pepper (to taste, or until your soul feels content)
How to Make It: The Lazy Person’s Guide
- Dump everything except the half-and-half into the crockpot.
Yes, even the chicken raw. The crockpot will handle it.
- Cook on low for 6-7 hours or high for 3-4. Walk away. Binge a show.
Pretend you’re a master chef.
- Shred the chicken. Use two forks or, if you’re feeling chaotic, a hand mixer.
- Stir in the half-and-half. Let it warm for 10 more minutes. Congrats, you’ve reached soup nirvana.
How to Store It (Because You’ll Have Leftovers)
Let the chowder cool, then stash it in an airtight container. It lasts 3-4 days in the fridge or 3 months in the freezer.
Reheat on the stove or microwave—just add a splash of broth if it’s too thick. Pro tip: Freeze individual portions for emergency hunger moments.
Why This Recipe is Basically a Superhero
It’s high-protein, packed with veggies, and gluten-free if you care about that. Plus, it’s customizable (see below).
It’s also a one-pot wonder, meaning fewer dishes. IMO, that’s the real win.
Common Mistakes (Don’t Be That Person)
- Overcooking the chicken. It’ll shred easily at 165°F. Any longer, and it’s rubber.
- Adding dairy too early. It can curdle.
Wait until the end, like a dramatic reveal.
- Using watery broth. Low-sodium is fine, but don’t cheap out on flavor.
Swaps and Upgrades
No chicken? Use turkey or tofu. Vegan?
Swap broth for veggie broth and half-and-half for coconut milk. Want it spicy? Add diced jalapeños or hot sauce.
FYI, bacon makes everything better—just sayin’.
FAQs
Can I use frozen chicken?
Yes, but add 1-2 hours to the cook time. And maybe thaw it first unless you enjoy playing crockpot roulette.
Can I make this on the stove?
Sure, but then you lose the “set it and forget it” magic. Simmer for 30-40 minutes until chicken cooks through.
Why is my chowder too thin?
You probably didn’t let the potatoes break down enough.
Mash a few against the pot wall or add a slurry (1 tbsp cornstarch + 1 tbsp water).
Final Thoughts
This crockpot chicken corn chowder is the ultimate lazy genius meal. It’s hearty, flexible, and requires less effort than deciding what to watch on Netflix. Make it once, and it’ll become your cold-weather MVP.
Now go forth and be gloriously lazy.