Slow Cooker Chicken Corn Potato Chowder
The ultimate creamy, comforting, and easy slow cooker chowder! Loaded with tender shredded chicken, soft potatoes, and sweet corn, this set it and forget it meal is pure comfort in a bowl. Topped with crispy bacon, it's a family favorite.
Equipment
- 6 quart or larger slow cooker
- Cutting board and sharp knife
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Baking sheet (for cooking bacon)
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups chicken broth use regular, not low sodium, for best flavor
- 5 medium red potatoes scrubbed and cut into 1 inch pieces
- 1 medium yellow onion finely diced
- 2 14.75 ounce cans cream style corn
- 2 cups heavy cream
- Salt and freshly ground black pepper to taste
- 8-10 strips bacon cooked until crispy and crumbled (for serving)
Instructions
- Combine Base Ingredients: In the bowl of your slow cooker, combine the chicken breasts, chicken broth, diced potatoes, finely diced onion, and both cans of cream style corn. Stir gently to combine.
- Slow Cook: Cover and cook on LOW for 6-7 hours. The chicken should be fall apart tender and the potatoes soft when pierced with a fork.
- Shred Chicken: About 30 minutes before the end of the cooking time, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite sized pieces.
- Add Cream and Season: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir to combine. Taste the chowder and season with salt and pepper as needed. (Remember the bacon will add saltiness, so start with less salt).
- Finish Cooking: Cover the slow cooker again and let it cook for the remaining 30 minutes on LOW, until the cream is heated through and the flavors have melded.
- Serve: Ladle the hot chowder into bowls. Generously top each serving with crumbled crispy bacon. Serve immediately.
Notes
- Broth Note: Using regular chicken broth (not low sodium) helps ensure the potatoes and chicken are well seasoned after the long cook time. If you only have low sodium broth, you will likely need to add extra salt.
- Potatoes: Red potatoes are recommended because they hold their shape well and have thin, tender skins. You can peel them if you prefer, but it's not necessary. If using russet potatoes, peeling is recommended.
- Bacon: For easy, mess free bacon, line a baking sheet with foil, lay the bacon in a single layer, place it in a cold oven, then turn the oven to 400°F. Bake for 20-25 minutes until crispy. Drain on paper towels and crumble.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to thin.
- Freezing: This dish is not recommended for freezing due to the dairy and potato content, which can change texture upon thawing.