Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Chowder!
Seriously, don’t wait
Run straight to the store and gather up the ingredients. It’s the perfect one-pot, no-fuss fall meal when you’re looking for a bowl of soup you can really tuck into. You can just toss it all in the slow cooker in the morning and come home to comfort food bliss.
My kids looooooovvve soup. Which is fine with me because being allergic to eggs, I often find myself enjoying soup for breakfast when the weather turns cool and it’s a great way to use up all of the homemade broth I make each week after the Instant Pot Whole Chicken I make every Sunday. For years their most oft requested soup for dinner and school lunches was chicken noodle followed by Creamy Ham and Potato. But this Slow Cooker Chicken Corn Chowder is currently their favorite and I think you’ll soon see why!
Unlike our Creamy Ham and Potato Soup which relies on partially pureeing the broth and cooked vegetables to get a thick, creamy texture, this soup uses real heavy cream to give it that creamy mouthfeel you want in a chowder. And if you’re anything like me, just any cream won’t do. You’ll want the highest quality, low temp pasteurized, organic and grass-fed cream you can get your hands on.
Which is why I was thrilled to partner with our friends at Kalona Supernatural for this recipe and use their Organic Whipping Cream. Kalona Supernatural is committed to helping small midwest Amish and Mennonite farmers make organic farming a viable lifestyle. And they’re committed to the providing the highest quality organic, non-homogenized, low-temperature pasteurized dairy products from grass-fed cows.
You don’t need a lot of cream because this stuff is so rich and thick – a little goes a long way. Of course, if you can’t help but pour with a heavy hand I won’t begrudge you. Though you should save a little to add to your morning coffee or whip some up with a little vanilla and maple syrup to serve with the last peaches or berries of the season. Just sayin’.
Take 15 min. today to make this Slow Cooker Chicken Corn Chowder #realfood #glutenfree Click To Tweet
Keep it simple
If there’s anything I love more than good food, it’s simple good food like this set-it-and-forget-it Slow Cooker Chicken Corn Chowder. You don’t have to thicken it with the optional potato starch, it’s still delicious – but if you’re looking for the ultra-velvety creamy soup experience then please, take the 5 minutes to thicken it before adding the cream.
And if you’ve got an extra 20-some minutes on your hands before dinner hits the table, you should consider making up a batch of these Gluten-free Sweet Potato Buttermilk Biscuits for dunking into that soup of yours. You know, go all out!
Enough chatter about chowder already – it’s time to make your own batch of creamy, dreamy Slow Cooker Chicken Chowder!
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Slow Cooker Chicken Corn Chowder
- Prep Time: 15 mins
- Cook Time: 7 hours
- Total Time: 7 hours 15 mins
- Yield: Serves 6
- Category: Slow Cooker, Main entree, Soups & Stews
Ingredients
- 1 1/4 lbs. boneless, skinless chicken breasts or thighs, cubed
- 1 lb. red potatoes, cut into 1/2-inch cubes
- 2 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups corn, fresh or frozen
- 4 cups low-sodium chicken broth (or homemade bone broth)
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1/4 tsp. black pepper
- 1/2 tsp. salt + more to taste
- 3 Tbsp. potato starch to thicken, optional
- 1/2 cup Kalona Supernatural Organic Whipping Cream
- 4 strips crisp-cooked bacon, crumbled
- Fresh thyme and/or parsley for garnish, optional
Instructions
- Place all chicken, potatoes, carrots, celery, onions, garlic and corn in the slow cooker.
- Add broth, thyme, parsley, pepper and salt. Stir well.
- Place lid on slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
- Just before serving, remove lid. Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
- Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.
Notes
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Nutrition
- Serving Size: 1/6th recipe
- Calories: 348
- Sugar: 6g
- Sodium: 375mg
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
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This recipe looks amazing!!! Can you use arrowroot powder instead of the potato starch for a thickener?
Thanks, Kim!
Yes, you can use arrowroot starch. You may need more or less than the 3 Tbsp called for in the recipe so I’d recommend starting with less and adding more as needed.
What could you use to make this dairy free?
Hi Holly, you can sub full fat coconut milk for the cream and ghee or oil of choice for the butter in this recipe. Enjoy!
Oh my goodness, my husband will love this! Looks delicious. I’m assuming you put the potatoes in the same time as the rest of the chicken and veggies?
Hi Julie,
Yes, you’re right about the potatoes – you add them with the other veggies.
This recipe looks absolutely delicious! I am currently 8 months pregnant and looking for freezer-friendly recipes to make before our little one is born. Would this recipe freeze well?
Hi Jenn,
Thanks and congrats! I remember the days of frantically filling the freezer before my little ones were born – it was such a help in the weeks and months following their births. Yes, this will freeze well but I’d recommend not adding the cream right away. It may separate upon thawing – so I’d suggest adding the cream after reheating from frozen. Hope that helps!
Can I do this on the stovetop?
While we haven’t tried making this soup on the stove top, it’s absolutely possible. Just follow the instructions and instead of using a slow cooking to cook it, cook it on the stove until all veggies are tender.
Do you cook the potatoes separately or can you put them in the crockpot at the same time as the other ingredients
Has anyone tried this in an instant pot?
Hi Amy,
I have not tried in in the Instant Pot though I’m guessing it would work well to use the Poultry setting for 15-17 minutes (depending on the size of your veggies) then add the cream after you’ve released the pressure. I’d love to hear how you did it and how it turned out if you try it!
Just made this in the instant pot (16 minutes) and it turned out fabulous!!
★★★★★
Do you have to pre-cook the chicken before adding it in the crockpot with the veggies? Is raw chicken ok?
Hi Diana,
You do not need to pre-cook the chicken before adding it to the slow cooker. Put in in raw and let the long slow cooking time take care of it.
This was so delicious! Easy to prep and so so tasty! My husband was skeptical because he is not a fan of corn, but he was hooked by the end of his bowl!! I was going to serve these with the gluten free cheddar biscuits, but ran out of time to make them. Next time!! 🙂
★★★★★
Great to hear, Sarah! The Gluten-free Cheddar Biscuits are the best! You’ll love em’!
Do you think this could be doubled in the crockpot or would I need to just make two separate pots?
Hi Tammy,
You should be able to double the recipe if you’re using a 6-7 quart slow cooker. It will be full but it will work (and may require a slightly longer cooking time given the increased mass inside the slow cooker).
This was so tasty and simple. The whole family loved it!
Yayyyyyyy!!!!
This looks delish! If I’m using fresh corn cut from the cob can be cooked first?
Hi Jeni,
No need to cook the corn first, just toss it in and let it cook with the rest of ingredients!
This looks delish! Trying it today. Is it okay to use corn starch if I don’t have potato starch on hand?
Yes you can substitute corn starch. Enjoy!
Could you sub coconut milk for the whipping cream? Thanks
Yes, you can use full-fat canned coconut milk in place of the heavy cream to make it dairy-free.
Delicious! New family favorite. Thank you.
★★★★★
I want to know if I can put raw chicken and all ingredients except cream and freeze it for cooking later.
Hi Tamara,
Yes, you should be able to do so.
This looks so yummy and I’d love to try it, but I am lactose intolerant . Is there a good sub for the heavy cream?
You can substitute full-fat canned coconut milk. Enjoy!
Can you leave out the cream? Or use milk?
Hi Carol,
Yes, you can leave out the cream or use milk.
Any suggestions on how I can make this dairy free? It looks delicious but my stomach doesn’t do dairy.
Hi Cindy,
You can simply leave the cream out – it’s still delicious – or you can use an unflavored non-dairy milk alternative such as almond, cashew or coconut milk.
This looks delicious!! It says a serving size is 1/6th of the recipe. What does that amount to in cups?
Hi Allie,
I can’t recall off the top of my head what that equates to in cups but I’m guessing it’s about 1 1/2 cups per serving.
Thanks so much!! I am planning on making this, this week!
Enjoy!
Hi! Are ya u able to freeze this soup?
Hi Ally,
Yes, you can freeze this soup. If you freeze it after you’ve added the cream, it’s best to allow the soup to thaw in the fridge before gently reheating it on the stove (stirring occasionally) to prevent the cream from separating. I usually freeze it before I add the cream (when it’s just brothy) then add the cream after thawing and reheating. Hope that helps!
Hi-
I know this post is old so Im not sure if you will respond. But when should you add the cream? I didn’t see it written with the recipe.
Hi Sarah,
It’s noted in Step 5 to add the cream and bacon after turning off the heat. Hope that helps!
What could you substitute the whipping cream for? Coconut cream?
Full-fat coconut milk is a good substitute for the whipping cream.
I didn’t feel mine came out great. I think the veggies should have been cut smaller and I needed more salt. After we ate for dinner I cooked for 2 more hours on low. Reheated and still not impressed. It wasn’t very creamy either. Something else I could have done wrong?
Hi Heather,
I’m sorry to hear that yours didn’t turn out as you’d hoped. My first guess would be that your slow cooker runs on the cool side – which might explain the longer cooking time (if the veggies weren’t really big pieces) and why it may have been waterier (due to less evaporation of the liquid). It could also be the potatoes. I’ve had some red potatoes that were really dry – though you’d never be able to tell that when buying them – and they took longer to cook and didn’t give a really velvety mouthfeel when blended.
This looks phenomenal! Especially, on a zero degree day! Would this soup work on the stove top? I don’t have a slow cooker. Thanks!
Hi Jen,
Yes, you can make this on the stovetop. To do so, just saute the onions, celery, and carrots in 1 Tbsp. cooking fat/oil of choice until the onions start to soften then add the garlic, thyme, and parsley. Cook for an additional 30 seconds then add potatoes, broth, and corn. Bring just to a boil, reduce heat, cover and simmer until veggies are tender then proceed with Steps 4 and 5 as written.