Crockpot Chicken Corn Chowder Recipe

This post may contain affiliate links, please see the Disclosure for details.

This Chicken Corn Chowder is what comfort food dreams are made of. It’s warm, creamy, and packed with flavor. The best part? You just throw everything in the Crock-Pot and let it do the work. Perfect for chilly nights or when you don’t feel like cooking a big meal.

Prep Time: 20 minutes
Cook Time: 3 to 5 hours
Total Time: About 3 hours 20 minutes
Serves: 6

What You’ll Need

First things to add:

• Cooking spray
• 1 lb boneless, skinless chicken thighs or breasts (thighs are extra tender)
• 2 teaspoons minced garlic
• 2 cans (14.75 oz each) cream-style corn
• 1½ cups frozen corn (fire-roasted adds a little smoky flavor)
• 1 can (15.25 oz) black beans, drained and rinsed
• 1 can (4 oz) green chiles, not drained
• 2 teaspoons chili powder
• ½ teaspoon paprika
• 1¼ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken stock or broth

Then later:

• 2 cups shredded sharp Cheddar cheese
• 2 cups half-and-half or heavy cream
• Your favorite toppings (ideas below)

How to Make It

1. Spray your 6-quart slow cooker with cooking spray. If you’re using chicken breasts, cut them into a few chunks. If using thighs, no need to trim. The fat will melt into the soup and add flavor.
2. Add all the “First things” to the Crock-Pot. Give it a good stir.
3. Cover and cook. High for 3 to 5 hours or low for 4 to 6 hours. You’ll know it’s ready when the chicken is super tender.
4. Take the chicken out and shred it with two forks. It should fall apart easily.
5. Stir in the shredded cheese little by little until it melts. Pour in the half-and-half or cream and mix it all together.
6. Add the shredded chicken back in, give it a final stir, and taste to see if you need more salt or pepper.
7. Ladle into bowls and add your favorite toppings.

A Few Notes

Chicken thighs are best here. They’re more flavorful and tender. But chicken breasts will work too.

Want it richer? Go all-in with heavy cream. Want it lighter? Half-and-half is perfect.

Make it your own with toppings. The more, the better.

Topping Ideas

Here’s what takes this soup over the top:

• More shredded Cheddar
• Sour cream or a spoon of Mexican crema
• A squeeze of lime juice
• Hot sauce if you like it spicy
• Crushed tortilla chips for crunch
• Chopped cilantro or green onions
• Diced avocado or a little guac

Leftovers? No Problem

Fridge: Keep leftovers in an airtight container for up to 5 days. Reheat on the stove or in the microwave. Just don’t let it boil.

Freezer: Cool the soup, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

If the soup thickens too much when reheating, add a splash of cream or broth to loosen it up.

Nutrition Info (per serving)

Each bowl gives you about 646 calories, 45 grams of protein, 50 grams of carbs, and 31 grams of fat. It also includes 8 grams of fiber and 6 grams of sugar. This can vary based on your ingredients and doesn’t include extra toppings.