Crockpot Chicken Corn Chowder: Creamy, Cozy & Perfect for Busy Nights

There’s something magical about coming home to the smell of dinner already done and this Crockpot Chicken Corn Chowder makes that moment even better. It’s creamy, hearty, and full of rich flavors that feel like a warm hug in a bowl. The first time I made it, it was one of those busy winter days filled with errands and school pick-ups. I threw everything into the slow cooker before heading out, and when we walked back in that evening, the house smelled like heaven buttery corn, tender chicken, and smoky bacon. One bite later, it was officially a family favorite.

Now, this chowder is right up there with my Chicken Enchilada Soup and Snow Day Soup as one of our most-loved comfort meals. It’s thick, creamy, loaded with sweet corn, and best of all — the crockpot does all the work for you.

Crockpot Chicken Corn Chowder

No ratings yet

This Crockpot Chicken Corn Chowder is creamy, hearty, and packed with corn, chicken, bacon, and potatoes — slow-cooked to perfection with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, American Comfort

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 slices bacon, chopped
• 1 lb boneless, skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups potatoes, diced (Yukon gold or russet)
• 3 cups corn (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 0.5 tsp thyme
• 0.5 tsp black pepper
• Salt to taste
• 1 cup shredded cheddar cheese (optional)
• 2 tbsp flour (optional, for thicker texture)
• 2 green onions, chopped (for garnish)

Equipment

• skillet For cooking bacon
• Slow cooker
• knife and cutting board
• measuring cups and spoons
• mixing spoon
• Forks (for shredding)

Method

 

1. Start by cooking the chopped bacon in a skillet until crispy. Drain and set aside, reserving a tablespoon of bacon grease.
2. In your slow cooker, add chicken, onion, garlic, potatoes, corn, broth, thyme, pepper, and salt. Drizzle in the reserved bacon grease for an extra boost of flavor.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and potatoes are tender.
4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Stir in the milk, cream, and cooked bacon. Let it heat for another 20–30 minutes until creamy and hot. If you’d like it thicker, whisk 2 tablespoons of flour into a bit of milk before adding it.
6. Ladle the chowder into bowls, top with shredded cheese and green onions, and serve warm with bread or rolls.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 32gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 870mgPotassium: 880mgFiber: 3gSugar: 6gVitamin A: 950IUVitamin C: 18mgCalcium: 220mgIron: 2.2mg

Notes

Use Yukon gold potatoes for a creamy texture that holds up during slow cooking. Add cheese off heat to prevent clumping. Stir cream in at the end to avoid curdling. Optional: blend a portion of the chowder to make it even thicker.

Tried this recipe?

Let us know how it was!

Why You’ll Love Crockpot Chicken Corn Chowder

This chowder has everything you want in a cozy meal: creamy potatoes, juicy chicken, smoky bacon, and tender corn, all cooked low and slow until the flavors blend perfectly. It’s easy, comforting, and totally foolproof — perfect for weeknights, family dinners, or lazy Sundays.

If you’re a fan of rich soups like my Cheesy Beef and Potato Soup or creamy classics like Chicken Mushroom Soup, you’ll fall in love with this one too. It’s hearty without being heavy, and every spoonful feels like comfort made simple.

Ingredients You’ll Need

For the Chowder:

• 4 slices bacon, chopped
• 1 pound boneless, skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups potatoes, diced (Yukon gold or russet)
• 3 cups corn (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• ½ teaspoon thyme
• ½ teaspoon black pepper
• Salt to taste

Optional Add-ins:

• 1 cup shredded cheddar cheese
• 2 tablespoons flour (for thicker texture)
• 2 green onions, chopped (for garnish)

If you love creamy soups that cook themselves, this one belongs right next to my Slow Cooker Mexican Chicken — another low-effort, high-reward meal that makes busy days so much easier.

How to Make Crockpot Chicken Corn Chowder

Step 1: Cook the Bacon
Start by cooking the chopped bacon in a skillet until crispy. Drain and set aside, reserving a tablespoon of bacon grease.

Step 2: Add Ingredients to the Crockpot
In your slow cooker, add chicken, onion, garlic, potatoes, corn, broth, thyme, pepper, and salt. Drizzle in the reserved bacon grease for an extra boost of flavor.

Step 3: Let It Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken and potatoes are tender.

Step 4: Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the slow cooker.

Step 5: Add Cream and Finish
Stir in the milk, cream, and cooked bacon. Let it heat for another 20–30 minutes until creamy and hot. If you’d like it thicker, whisk 2 tablespoons of flour into a bit of milk before adding it.

Step 6: Serve and Enjoy
Ladle the chowder into bowls, top with shredded cheese and green onions, and serve warm with Christmas Bread Recipe or Garlic Herb Dinner Rolls.

If you enjoy the kind of creamy, slow-cooked comfort that fills the house with delicious aroma, you’ll love my Ham and Potato Chowder too.

Tips for the Best Crockpot Chicken Corn Chowder

• Use Yukon gold potatoes: They stay creamy and hold their shape beautifully.
• Don’t skip the bacon: It adds smoky depth that makes this chowder irresistible.
• Stir at the end: Keeps the cream from curdling and the texture smooth.
• Add cheese off the heat: This prevents it from clumping.

These same tips help my Pioneer Woman Loaded Potato Soup stay perfectly creamy every time.

How to Store and Reheat

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Best frozen before adding cream and milk; stir them in after reheating.
Reheating: Warm gently over low heat, stirring often. Add a splash of milk if it thickens.

If you love meals that taste even better the next day, my Beef Lombardi Casserole is another great make-ahead option.

Flavor Variations

1. Southwest Twist: Add diced green chilies, cumin, and shredded pepper jack cheese.
2. Vegetarian Version: Skip the chicken and bacon, use vegetable broth, and add extra potatoes or beans.
3. Spicy Kick: Stir in a dash of cayenne or hot sauce for heat.
4. Extra Creamy: Blend a cup of chowder and stir it back in before serving.

Like my Creamy Beef Noodle Bake, this recipe is wonderfully flexible — adjust it however your family likes it best.

Frequently Asked Questions

1. Can I use frozen corn?
Yes! Frozen corn works perfectly and adds great sweetness.

2. Can I make this dairy-free?
Yes, use coconut milk instead of cream and skip the cheese for a lighter version.

3. How can I make it thicker?
Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons milk) or mash a few potatoes.

4. Can I use leftover rotisserie chicken?
Absolutely just add it during the last hour of cooking since it’s already cooked.

The Final Bite

This Crockpot Chicken Corn Chowder is everything you want in a slow cooker meal — creamy, hearty, and full of flavor that feels like home. It’s the perfect recipe for when you’re short on time but still want something that tastes homemade.

Serve it with a slice of No-Knead Dutch Oven Bread or Christmas Bread Recipe, and you’ve got the kind of dinner everyone will ask for again.