Ingredients
Scale
- 1 ½ lbs (680g) boneless, skinless chicken breasts (or thighs)
- 3 cups (720ml) low-sodium chicken broth
- 2 cups (480ml) milk (whole or low-fat)
- 1 cup (240ml) heavy cream (or light cream for a healthier option)
- 3 cups (450g) frozen or fresh corn
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch + 2 tablespoons water (to thicken)
- ½ cup (60g) shredded cheddar cheese (optional)
- ½ cup (120ml) sour cream or Greek yogurt (for extra creaminess)
- ½ cup (100g) cooked crumbled bacon (optional for garnish)
- Fresh parsley or green onions for garnish
Instructions
- Prepare the Ingredients: Dice the potatoes and onions, and mince the garlic.
- Add Ingredients to the Crockpot: Place chicken, corn, potatoes, onion, garlic, thyme, paprika, salt, and black pepper into the slow cooker. Pour in the chicken broth and milk. Stir to combine.
- Slow Cook the Chowder: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred the Chicken: Once the chicken is tender, remove and shred it with two forks. Return shredded chicken to the pot.
- Thicken the Chowder: Mix cornstarch with water to make a slurry. Stir into the chowder and cook another 30 minutes to thicken.
- Add Final Touches: Stir in cheddar cheese, sour cream or yogurt, and bacon if using. Garnish and serve hot.
Notes
- Use chicken thighs for extra flavor—they stay juicier than chicken breasts.
- For a lighter version, use half-and-half or evaporated milk.
- To make it dairy-free, substitute with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 6H
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American