Are you searching for a meal that offers ultimate comfort with minimal fuss? Something that fills your kitchen with a wonderfully inviting aroma and warms you right down to your toes on a crisp evening? We certainly are. When the nights draw in and you’re yearning for a hug in a bowl, there’s no better feeling than letting your slow cooker take charge. This is precisely where our definitive Crockpot Chicken Corn Chowder comes into its own. This recipe is the perfect answer for busy weeknights, promising a thick, creamy, and deeply flavourful chowder that requires very little effort for a huge reward.

We have carefully crafted this recipe to be more than just a simple supper; it’s a genuinely memorable dish. It serves as a complete meal, brimming with tender shredded chicken, substantial potatoes, and sweet bursts of corn, all enveloped in a rich, velvety broth. Say goodbye to hovering over the hob; with just a few minutes of preparation, you can return home to a delicious dinner that’s ready to serve. Let’s begin!

Why You’ll Love This Recipe

• Wonderfully Effortless: This is the very definition of a “set it and forget it” dish. Just pop your ingredients into the slow cooker in the morning and return home to a perfectly cooked, aromatic meal. It’s the ultimate solution for a hectic schedule.
• Luxuriously Creamy & Comforting: We have a special blend of ingredients that creates a beautifully creamy consistency without being overly heavy. Every spoonful strikes the perfect chord between rich flavour and soothing warmth, making it the quintessential comfort food.
• Hearty and Wholesome: Loaded with protein from the chicken and satisfying carbohydrates from the potatoes, this chowder is far more than a soup—it’s a truly filling meal designed to keep the entire family happy and content.
• A Family Favourite: The gentle, savoury notes of chicken, corn, and potatoes are certain to be a winner with everyone, from the youngest to the oldest. It’s a delightful way to gather everyone for a nourishing meal.
• Ideal for Meal Prepping: This chowder is one of those magical dishes that tastes even more delicious the following day, as the flavours deepen and meld. It keeps beautifully in the fridge, making it a superb option for lunches during the week.

Ingredients

• 2 large boneless, skinless chicken breasts (about 700g)
• 6-8 rashers of streaky bacon, chopped
• 1 large white onion, finely diced
• 2 cloves of garlic, minced
• 600g Maris Piper or other floury potatoes, peeled and cut into 1-inch cubes
• 900ml low-sodium chicken stock
• 400g sweetcorn (tinned and drained, or frozen)
• 200g full-fat cream cheese, softened
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp cornflour mixed with 2 tbsp cold water (optional, for thickening)
• Fresh chives or spring onions, chopped, for garnish

How to Make the Perfect Crockpot Chicken Corn Chowder

Creating this wonderful chowder is a simple journey that yields an incredibly flavourful result. We’ve outlined the process in easy-to-follow steps to ensure your success every single time.

Step 1: Prepare the Flavour Base

Although you could place all the ingredients directly into the Crockpot, we believe that spending ten minutes building a foundation of flavour elevates the entire dish. In a large frying pan set over a medium heat, fry the chopped bacon until it becomes wonderfully crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, but be sure to leave the rendered fat in the pan. Add the diced onion to this fat and sauté for 5-7 minutes, until it becomes soft and translucent. Now, add the minced garlic and continue to cook for one more minute until it’s fragrant. This initial step infuses the chowder with a fantastic smoky depth.

Step 2: Load the Slow Cooker

It’s now time for the slow cooker to perform its magic. Arrange the chicken breasts in the bottom of your Crockpot. Scatter the cubed potatoes over the chicken, followed by the sautéed onion and garlic. Pour in the chicken stock, then sprinkle over the dried thyme, smoked paprika, salt, and pepper. Give it all a gentle stir to mix. We keep the corn, cream cheese, and cooked bacon aside for now, as adding them later preserves their ideal texture and flavour.

Step 3: The Slow Cook

Place the lid firmly on your Crockpot and select your cooking time. There are two choices, depending on your day:

• On LOW: Allow it to cook for 6 to 8 hours.
• On HIGH: Let it cook for 3 to 4 hours.

If time permits, we always suggest the low and slow approach, as it produces exceptionally tender chicken that simply falls apart. The chowder is ready when the potatoes are easily pierced with a fork and the chicken is thoroughly cooked.

Step 4: Shred and Thicken

After the cooking cycle is finished, carefully lift the chicken breasts out of the slow cooker and place them onto a chopping board. With two forks, shred the chicken into lovely, bite-sized pieces. It should be incredibly tender and pull apart with ease.

Next, we’ll create that signature creamy consistency. Add the softened cream cheese to the slow cooker and whisk it vigorously into the hot broth until it has completely melted and is smoothly combined. If you’d like an even thicker chowder, now is the moment to stir in the cornflour slurry. For a chunkier, more rustic feel, you can use a potato masher to gently break down some of the potatoes right in the pot.

Step 5: Combine and Serve

Return the shredded chicken to the Crockpot. Stir in the sweetcorn and about three-quarters of the crispy bacon that you reserved earlier. Mix everything together gently and allow it to heat through for another 10-15 minutes. Have a final taste and add more salt and pepper if you think it needs it. Ladle the piping hot slow cooker chowder into bowls, and garnish with the last of the crispy bacon and a generous scattering of fresh chives. Prepare to enjoy your new favourite hearty winter dinner!

Expert Tips and Delicious Variations

Looking to elevate your chowder even further? Here are some of our best tips and creative customisations.

Choosing the Right Potatoes

The variety of potato you select can influence the final texture of your dish. We suggest using a floury or all-purpose potato like a Maris Piper or King Edward. These types break down a little during the long cooking time, which contributes to thickening the soup naturally. If you’d rather your potato chunks maintain their shape, a waxy variety such as Charlotte would also work beautifully. For a comprehensive overview of potato types, the Love Potatoes guide is a fantastic resource.

Flavour-Boosting Variations

• Add a little spice: For a gentle warmth, introduce a pinch of cayenne pepper or one finely diced jalapeño at the same time as the onions and garlic.
• Extra Vegetables: Don’t hesitate to add more vegetables like diced carrots and celery at the start of cooking for another dimension of flavour and nutrition.
• Cheesy Indulgence: For an even richer, cheesier chowder, stir in 100g of grated mature cheddar cheese at the end along with the cream cheese.

What to Serve with Your Chowder

This chicken and corn soup is truly a main event, but pairing it with the right side dish can make the meal even more memorable. We adore serving it with a chunk of warm, crusty bread or some fluffy dinner rolls, perfect for dipping. A simple green salad tossed in a light vinaigrette also offers a refreshing, crisp contrast to the chowder’s creamy richness. If you’re looking for another comforting, family-friendly meal, you might also enjoy our Cheeseburger Lasagna Recipe, which is a guaranteed hit.

Storing and Reheating

One of the wonderful qualities of this chowder is how well it keeps. Allow any leftovers to cool down completely before you transfer them into an airtight container. It will stay delicious in the refrigerator for up to 4 days.

To reheat, just warm it gently in a saucepan over a medium-low heat, stirring from time to time until it is piping hot. You can also heat individual servings in the microwave. The chowder tends to thicken a bit upon chilling; if this happens, simply add a splash of milk or chicken stock to loosen it to your preferred consistency.

If you’re on the hunt for more straightforward and tasty chicken dishes, our Bacon Brown Sugar Chicken Tenders are another brilliant choice for a quick and flavourful meal.

FAQ

Your New Favourite Comfort Meal

And there we have it—a straightforward, delicious, and deeply comforting Crockpot Chicken Corn Chowder that we are confident will become a firm favourite in your household. It’s one of those truly special creamy soup recipes that ticks all the boxes: flavour, ease, and pure cosiness. This dish is proof that you don’t need to dedicate hours to cooking to produce a memorable and nourishing meal for your loved ones.

We do hope you’ll try this recipe the next time you’re in need of a simple, warming supper. It is the ideal way to settle in for a cosy evening. If you decide to make this chowder, we would love to hear how it went! Feel free to leave a comment below or tag us in your pictures on social media. We always enjoy seeing what you’ve created!

Meta Description Suggestion: Whip up the ultimate comfort food with our easy Crockpot Chicken Corn Chowder recipe! This creamy, hearty slow cooker chowder is packed with tender chicken, potatoes, and sweetcorn. Perfect for a simple weeknight dinner.

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Prep: 10 mins
Cook: 3-4 hours
Serves: 6

Ingredients

• 2 large boneless, skinless chicken breasts (about 700g)
• 6-8 rashers of streaky bacon, chopped
• 1 large white onion, finely diced
• 2 cloves of garlic, minced
• 600g Maris Piper or other floury potatoes, peeled and cut into 1-inch cubes
• 900ml low-sodium chicken stock
• 400g sweetcorn (tinned and drained, or frozen)
• 200g full-fat cream cheese, softened
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp cornflour mixed with 2 tbsp cold water (optional, for thickening)
• Fresh chives or spring onions, chopped, for garnish

Instructions

1. Prepare Flavour Base: In a pan, fry bacon until crisp. Remove bacon, reserving the fat in the pan. Sauté onion in the fat until soft (5-7 mins), then add garlic and cook for 1 minute more.
2. Load Slow Cooker: Place chicken breasts in the Crockpot. Top with potatoes, the onion/garlic mixture, chicken stock, thyme, paprika, salt, and pepper. Stir gently.
3. Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is cooked and potatoes are fork-tender.
4. Shred and Thicken: Remove and shred the chicken. Whisk softened cream cheese into the hot broth until smooth. For extra thickness, stir in the cornflour slurry (optional).
5. Combine and Serve: Return shredded chicken to the pot. Stir in the sweetcorn and three-quarters of the cooked bacon. Heat for 10-15 minutes. Serve garnished with remaining bacon and fresh chives.

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