Crockpot Chicken Corn Chowder
Slow Cooker Chicken Chowder is the most delicious creamy chicken soup. It's perfect for meal prep and keeps beautifully in the fridge!
Ingredients
- 1 medium potato diced
- 1 small onion diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 boneless skinless chicken breasts, about 1 pound total
- 2 cups chicken broth or stock
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves or fresh, or ground, whatever
- ½ cup frozen corn kernels
- ½ cup heavy cream
- 2 cups grated sharp cheddar cheese
- 4 scallions thinly sliced
- salt to taste
Instructions
- Arrange the potato, onion, carrots, and garlic in the bottom of a slow cooker. Top with the chicken breasts, and sprinkle the cayenne and thyme over the whole dish. Pour in the stock.
- Cook the chowder on high for 3 hours or low for 6 hours (set to go to warm after this time if leaving for work or cooking overnight). Remove the lid and shred the chicken with 2 forks. It should shred very easily! Add the corn and cook covered for 20 minutes on high. Add the cream, half the cheese, and half the scallions. Stir together and cook for 20 minutes more on high until the cheese is melted. If the soup is very thick, add more chicken stock as needed to thin. Taste the chowder and add salt to your taste if needed.
- Serve topped with the remaining cheese and scallions. Enjoy!
Notes
To prep, freeze everything except for the stock together in a freezer bag or container. Add the ingredients to the slow cooker the day you'd like to make the chowder, then proceed with the rest of the instructions, adding 30 minutes on HIGH or 1 hour on LOW to the cook time.
This keeps well in the fridge for about 3 days.
Tried this recipe?Let me know how it was!