This recipe for slow cooker chicken corn chowder delivers a comforting, creamy, and flavorful soup perfect for a chilly evening. It's incredibly easy to make, requiring minimal prep work and leaving you with more time to relax. The slow cooker does all the work, infusing the chicken and vegetables with rich, deep flavors. This recipe is adaptable to your preferences, allowing you to adjust the spice level and add your favorite vegetables.
What Makes this Slow Cooker Chicken Corn Chowder Special?
Unlike many chowder recipes that require constant stirring and attention, this version leverages the slow cooker's gentle heat to create a tender chicken and perfectly cooked corn chowder. The slow cooking process allows the flavors to meld beautifully, resulting in a depth of taste you won't find in quicker methods. Plus, the cleanup is a breeze!
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 4 cups chicken broth
- 1 cup milk or half-and-half (for extra creaminess)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, chopped green onions, croutons
Instructions:
- Sear the Chicken (Optional): For extra flavor, sear the chicken breasts in olive oil in a skillet over medium-high heat until lightly browned. This step isn't necessary but adds a nice depth of flavor.
- Combine Ingredients: Place the seared (or unseared) chicken breasts in your slow cooker. Add the chopped onion, celery, and minced garlic.
- Add Liquids and Seasonings: Pour in the chicken broth, milk (or half-and-half), cream of chicken soup, cream of mushroom soup, corn, thyme, and oregano. Season with salt and pepper to taste.
- Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Serve: Ladle the chowder into bowls and top with your favorite toppings, such as shredded cheddar cheese, chopped green onions, or croutons.
Can I Use Frozen Corn?
Yes, you can absolutely use frozen corn in this recipe. Just add it directly to the slow cooker along with the other ingredients. You may not need to add extra liquid, as frozen corn will release some water as it thaws and cooks.
How Can I Make it Spicier?
To add some heat, include a pinch of red pepper flakes or a dash of your favorite hot sauce. A diced jalapeño pepper, seeded or not depending on your spice preference, would also add a nice kick.
Can I Make This in an Instant Pot?
Yes! The Instant Pot is a great alternative. Sauté the onions, celery, and garlic in the Instant Pot's sauté function. Then, add all the remaining ingredients and pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Shred the chicken and serve.
What Kind of Chicken Should I Use?
While boneless, skinless chicken breasts are recommended for ease of cooking and shredding, you can also use bone-in chicken thighs for a richer flavor. Just increase the cooking time accordingly.
How Long Can I Store Leftovers?
Leftover chicken corn chowder can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well; allow it to cool completely before freezing in freezer-safe containers for up to 3 months.
This slow cooker chicken corn chowder recipe is a surefire way to warm up on a cold day and impress your family and friends with a delicious, easy-to-make meal. Enjoy!
