Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Corn Chowder!
Seriously, don’t wait.
Run straight to the store and gather up the ingredients for this Slow Cooker Chicken Corn Chowder (which has been newly updated with Instant Pot directions). 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 or if you didn’t plan ahead you can opt for the Instant Pot version to put dinner on the table in under an hour.
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 after I make an Instant Pot Whole Chicken. For years their most oft-requested soup for dinner and school lunches was chicken noodle soup 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. Of course, if you need it to be dairy-free you can opt for a plain, unsweetened non-dairy creamer or milk alternative (I like cashew, oat or almond milk for this recipe). You don’t need a lot of heavy cream because a little goes a long way.
Take 15 min. today to make this Slow Cooker Chicken Corn Chowder #realfood #glutenfree Click To TweetKeep 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 or Garlic Cheddar 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!
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Slow Cooker Chicken Corn Chowder
- Prep Time: 20 mins
- Cook Time: 7 hours
- Total Time: 7 hours 20 mins
- Yield: Serves 6 1x
- Cuisine: Gluten-Free, Grain-Free, Egg-Free

Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs, cubed
- 1 Tbsp. butter, ghee, or cooking oil of choice (for Instant Pot version only)
- 1 lb. red potatoes, cut into ½-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
- ¼ tsp. black pepper
- ½ tsp. salt + more to taste
- 3 Tbsp. potato starch to thicken, optional (may substitute corn starch or arrowroot starch)
- ½ cup heavy cream*
- 4 strips crisp-cooked bacon, crumbled
- Fresh thyme and/or parsley for garnish, optional
Instructions
- Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
- Add broth, thyme, parsley, pepper, and salt. Stir well.
- Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
- Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
- Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.
Instant Pot Directions:
- Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
- Stir in garlic and cook an additional 30 seconds.
- Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
- Lock lid into place and set the vent valve to the ‘sealing’ position.
- Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
- Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
- Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.
Notes
*To Make Dairy-Free: Substitute plain, unsweetened non-dairy creamer (such as NutPods, Ripple, etc.)
Tips for freezing: Prepare soup through Step 3 for the slow cooker (step 5 for the Instant Pot). Allow soup to cool completely in the fridge before transferring to a freezer-safe container.
Remove soup from freezer and allow to thaw overnight in the fridge. Place soup in large pot (or a slow cooker set to high or your Instant Pot set to ‘saute’) and heat until hot. Thicken with potato starch, if desired, and stir in cream just before serving.
Nutrition
- Serving Size: 1/6th recipe (1 ⅔ cups)
- Calories: 348
- Sugar: 6g
- Sodium: 375mg
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Kim says
This recipe looks amazing!!! Can you use arrowroot powder instead of the potato starch for a thickener?
Jessica Beacom says
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.
Holly says
What could you use to make this dairy free?
Stacie Hassing says
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!
Julie Ragains says
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?
Jessica Beacom says
Hi Julie,
Yes, you’re right about the potatoes – you add them with the other veggies.
Jenn says
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?
Jessica Beacom says
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!
Rhonda says
Can I do this on the stovetop?
Stacie Hassing says
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.
Alison says
Do you cook the potatoes separately or can you put them in the crockpot at the same time as the other ingredients
Amy says
Has anyone tried this in an instant pot?
Jessica Beacom says
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!
Liz Bartnicki says
Just made this in the instant pot (16 minutes) and it turned out fabulous!!
★★★★★
Diana says
Do you have to pre-cook the chicken before adding it in the crockpot with the veggies? Is raw chicken ok?
Jessica Beacom says
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.
Sarah says
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!! 🙂
★★★★★
Stacie Hassing says
Great to hear, Sarah! The Gluten-free Cheddar Biscuits are the best! You’ll love em’!
Tammy says
Do you think this could be doubled in the crockpot or would I need to just make two separate pots?
Jessica Beacom says
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).
Sarah says
This was so tasty and simple. The whole family loved it!
Jessica Beacom says
Yayyyyyyy!!!!
Jeni says
This looks delish! If I’m using fresh corn cut from the cob can be cooked first?
Jessica Beacom says
Hi Jeni,
No need to cook the corn first, just toss it in and let it cook with the rest of ingredients!
Nina says
This looks delish! Trying it today. Is it okay to use corn starch if I don’t have potato starch on hand?
Stacie Hassing says
Yes you can substitute corn starch. Enjoy!
Mila says
Could you sub coconut milk for the whipping cream? Thanks
Jessica Beacom says
Yes, you can use full-fat canned coconut milk in place of the heavy cream to make it dairy-free.
Susan says
Delicious! New family favorite. Thank you.
★★★★★
Tamara says
I want to know if I can put raw chicken and all ingredients except cream and freeze it for cooking later.
Jessica Beacom says
Hi Tamara,
Yes, you should be able to do so.
Eileen says
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?
Stacie Hassing says
You can substitute full-fat canned coconut milk. Enjoy!
Carol says
Can you leave out the cream? Or use milk?
Jessica Beacom says
Hi Carol,
Yes, you can leave out the cream or use milk.
Cindy Teasley says
Any suggestions on how I can make this dairy free? It looks delicious but my stomach doesn’t do dairy.
Jessica Beacom says
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.
Allie M says
This looks delicious!! It says a serving size is 1/6th of the recipe. What does that amount to in cups?
Jessica Beacom says
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.
Allie says
Thanks so much!! I am planning on making this, this week!
Jessica Beacom says
Enjoy!
Ally says
Hi! Are ya u able to freeze this soup?
Jessica Beacom says
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!
Sarah says
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.
Jessica Beacom says
Hi Sarah,
It’s noted in Step 5 to add the cream and bacon after turning off the heat. Hope that helps!
Mary says
What could you substitute the whipping cream for? Coconut cream?
Stacie Hassing says
Full-fat coconut milk is a good substitute for the whipping cream.
Heather says
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?
Jessica Beacom says
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.
Jen says
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!
Jessica Beacom says
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.
Frank says
Jessica,
I am a newbie playing the househusband as my wife as decided to go back to work. I want to support her, so I am being to adventure into slow cooker receipts. I hope this one works out. Will let you know how I do. Thanks.
Jessica Beacom says
Hi Frank,
Thanks for giving out recipe a try – you’re going to go great in your new role!
Selena says
Could I sub coconut milk or coconut cream for the cream?
Jessica Beacom says
Yes, either one will work.
Christine says
Easy to make and delicious. I put everything frozen in my instant pot (except the cream). Everybody in my family loved it. Even my picky teen son. Thank you!
★★★★★
Jessica Beacom says
This is so great! We love when our recipes win over picky teens!
Christine says
Hi
I was wondering if this chicken corn chowder could be frozen after it’s made.
Jessica Beacom says
Yes, you can freeze it but it’s best to do so without the cream (it’s best to add the cream after you’ve reheated it).
Oliva says
Do you put the chicken breasts in whole and then cube after everything has cooked?
Jessica Beacom says
Hi Olivia,
You cube the chicken while it’s raw then put it in the slow cooker.
Rebecca says
THIS IS DELICIOUS. We made it in the Instant Pot. I didn’t have carrots (how?!) but I diced half a bag of frozen root vegetables that had carrots, parsnips, and beets. I threw bone-in, skinless chicken thighs on top of everything in the Instant Pot, cooked according to the recipe, then removed the chicken and chopped it up before adding back to the pot. Super easy and everyone loved it. Thank you 🙂
Jessica Beacom says
Way to be resourceful when you’re out of carrots!! So glad you loved it
Danielle says
Is there a substitute I could use if I don’t have potato starch?
Jessica Beacom says
You can use corn starch in place of the potato starch.
Jennifer says
Will this freeze well?
Jessica Beacom says
It freezes really well!
Christy says
I have made this twice this week! I love it. Thank you for the recipe!
Christian says
Hello! I’m wondering if I can substitute the heavy cream with coconut cream, since we are dairy free. Do you think that is a good option or do you have a different suggestion? Thanks so much!
Stacie Hassing says
Yes, you certainly could! In fact, others have made that same substitution and said that it turned out great!
Ashley Nelson says
I have a printed out version of this recipe and saw there is a banner advertising for me to “click here” for the Instant Pot version of the recipe. I obviously cannot do that to my piece of paper : ) and have searched the website with no luck. I have all the ingredients tonight but the time for the slow cooker… Could you share please?
Jessica Beacom says
Hi Ashley,
I’m sorry to hear that ad is printing over the directions – it should be disabled for printing so we’ll take a closer look at that and get it fixed.
Here are the instructions:
Instant Pot Directions:
Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
Stir in garlic and cook an additional 30 seconds.
Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
Lock lid into place and set the vent valve to the ‘sealing’ position.
Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed.
Christy Hartman says
Any suggestions to make dairy free? Could you leave out the cream, or sub almond milk?
Jessica Beacom says
A non-dairy creamer made from cashews, almonds, or oats works really well since creamer is thicker than non-dairy milks.
Shasta Quinones says
This looks so good! Can the heavy cream be substituted for coconut cream? My doctor has me on a dairy-free diet so I’m wondering how to make this dairy-free. Also, can the potato starch be switched for arrowroot starch? Thank you!
Jessica Beacom says
Yes, coconut cream will work as a substitute for the heavy cream. And yes, the potato starch can be replaced with arrowroot starch.
Alicia M Wall says
So DELISH! Highly recommend you make this soup! Thanks for all the delicious recipes, Real Food RDs!
Jessica Beacom says
Thanks for giving this one a try – we’re so glad you liked it!