Description
A warm, comforting, and creamy chowder made effortlessly in your slow cooker, blending tender chicken, sweet corn, and hearty potatoes into a rich bowl of comfort.
Ingredients
- 2 boneless chicken breasts
- 2 cups corn kernels (frozen, canned, or fresh)
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half or evaporated milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional garnishes: chopped parsley, shredded cheese, or crispy bacon bits
Instructions
- Dice the potatoes, chop the onions, and mince the garlic. Place chicken breasts at the bottom of the slow cooker.
- Add corn, potatoes, onion, and garlic over the chicken. Pour in chicken broth and season with salt, pepper, and thyme.
- Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in half-and-half or evaporated milk. Mash a few potatoes in the pot to thicken if desired.
- Taste and adjust seasoning. Serve hot, garnished with parsley, cheese, or bacon bits.
Notes
For a lighter version, substitute half-and-half with Greek yogurt or milk and cornstarch slurry. To make it dairy-free, use coconut milk or almond milk with cashew cream. Frozen corn works perfectly without thawing.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American