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Slow Cooker Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American, Tex Mex
Keyword: chicken crock pot, crockpot soup
Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 55 minutes
Servings: 6 - 8
Calories: 385kcal
Author: Sandy

Equipment

  • 6 quart Slow Cooker
  • Skillet

Ingredients

  • 8 slices Thick Cut Bacon cut into 1 ½-inch pieces
  • 1 large Yellow Onion chopped
  • 1 pound Chicken Breast (or thighs) boneless-skinless
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 Tablespoon Fresh Thyme Leaves or 1 teaspoon dried
  • 1 large Bay Leaf
  • 1 teaspoon Mild Chili Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Paprika
  • 5 large Garlic Cloves pressed or minced (~2 Tablespoons)
  • 4 Gold Potatoes cut in 2” pieces
  • 1 Red Bell Pepper diced
  • 3 cans Corn* drained (or 4 ½ cups frozen)
  • 5 cups Chicken Broth (use just 4 cups for thicker results)
  • ⅓ cup All-Purpose Flour
  • 1 cup Heavy Cream or half-and-half
  • 2 Tablespoons Better Than Bouillon® Chicken Base or 3-4 chicken bouillon cubes

Instructions

  • Gather the ingredients together and prep them. chop the onion, potatoes, red pepper, and measure out everything you will need.
  • Heat a skillet and add the chopped bacon. Cook until it starts to render some of the fat. Then add the onion and cook, stirring occasionally, until the onion has softened.
  • Drain some of the fat. Add the bacon-onion mixture to the slow cooker crock.
  • Add the chicken, then add the salt, pepper, thyme, bay leaf, chili powder, cumin, paprika, and garlic on top of the chicken.
  • Add the potato and the red bell pepper.
  • Pour in the chicken broth. Stir well.
  • Cover the slow cooker and cook on Low for 3 hours, or until the chicken is cooked and the potatoes are tender.
  • Remove the chicken to a bowl and use 2 forks to shred it. Cover and set aside.
  • Whisk together the flour and heavy cream until smooth and stir into the chowder. Cook another hour.

To Finish

  • Dissolve the chicken bouillon in some of the hot soup broth and add it to the crock. Then add the shredded cooked chicken back in to the crock. Stir.
  • Taste and adjust salt, if needed. Serve with cornbread, biscuits, or dinner rolls.

Notes

*Option: Replace 1 can of the corn with 1 can of creamed corn.
 
To make this recipe on the stovetop, follow these instructions:
  1. In a large pot, cook bacon until slightly crispy. Add onions and cook until softened.
  2. Add chicken, spices, garlic, potatoes, red bell pepper, corn, and chicken broth to the pot. Dissolve chicken bouillon in broth and add. Stir well.
  3. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until chicken is cooked and potatoes are tender.
  4. Remove chicken and shred it.  Add shredded chicken back into the pot. Stir.
  5. In a separate bowl, whisk flour and cream until smooth. Pour into the pot and cook for 5-10 minutes until slightly thickened.
  6. Adjust seasoning and serve hot, garnished with desired toppings.
 
Please keep in mind that the caloric values are estimates and can vary depending on the specific ingredients used, variations in portion sizes, and any additional toppings or garnishes added.

Nutrition

Serving: 1.5cups | Calories: 385kcal