Every winter, I get obsessed with cooking up easy recipes I can drop into my slow cooker and then just walk away from while it cooks; and this creamy chicken and corn chowder is that perfect “set-it-and-forget-it” recipe!
This chowder recipe builds on flavor, too. The bacon is cooked first, then it’s put into the slow cooker, and the chicken is seared in the bacon grease.
Searing the chicken in the bacon grease adds a depth to the slow cooker that can’t be gotten from just dropping the raw ingredients straight into the crockpot. It’s a crucial step and I don’t recommend skipping it!
Besides, what’s better than cooking with a lil bacon grease? Get that flavor up in there!
Cream and Potatoes Make This Chowder So Smooth
Like all chowders, this one is creamy, thanks to the addition at the end of heavy cream and the slow cooking of starchy Yukon gold potatoes.
When it comes to the type of corn you can add, use frozen corn kernels, canned corn that’s been drained, or even fresh kernels sliced straight off the cob- whichever is easiest for you!
If I’m prepping the chowder ahead of time and then freezing it before cooking, I prefer using frozen corn kernels as they’ll hold up well during the prep stage.
You might also like:
Slow Cooker Thai-Style Green Curry Pulled Pork
Slow Cooker Creamy Tortellini Soup
This chicken chowder can go in the slow cooker, Instant Pot, or the stovetop!
I’ve included instructions below for making this yummy chicken and corn chowder on the stovetop, in the slow cooker, or in the Instant Pot.
Depending on the amount of time you have, or the kitchen equipment at your disposal, you’ve got options when it comes to cooking this deliciously creamy chicken chowder!
Bonus: If you’re cooking this in the Instant Pot instead of the slow cooker, you don’t even need to pull out the saute pan to cook the bacon & chicken.
Just hit the “saute” button on the front of your Instant Pot, and cook everything right in the pot. It’s the “multi” in “multi-cooker”!
After you’ve sauteed it in the pot, add the lid and cook for 40 minutes on High Pressure, and stir in the cream at the end, once everything else has finished cooking.
Hit “saute” one more time for an additional 10 minutes so the simmer will reduce the cream a bit, and serve hot.
I recommend serving this chicken and corn chowder with a side of crusty, buttery bread!
Must-Have Products For This Recipe:
Slow Cooker Chicken and Corn Chowder
Equipment
- 1 7 QT Slow Cooker At least 6 quarts large, like this one: https://amzn.to/380kcip
Ingredients
- 6 strips bacon
- 1 pound boneless, skinless chicken thighs
- 1 large carrot diced
- 2 stalks celery stalk diced
- 3-4 large yellow potato diced
- 1 cup corn kernels
- 4 cloves garlic minced
- 4 cups chicken broth
- .5 cup heavy cream
Instructions
Prep Ahead:
- Cook the bacon and drain on a paper towel-lined plate.
- Cook the chicken in the leftover bacon grease and set aside to cool.
- Chop the vegetables and add to a large resealable bag or container.
- Chop the bacon and add to the vegetables.
- Add the chicken to the bag.
- Store in the fridge for up to 4 days, or the freezer for up to 4 months.
Prepare From Prepped:
- Combine the prepared ingredients with broth, or water if using bouillon, in the slow cooker and secure the lid.
- Cook for 6 hours on low, 4 hours in high, until the chicken shreds easily with a fork.
- Add the heavy cream and stir to combine, then cook a further 20 minutes on high with the lid off.
- Serve hot.
Make From Fresh:
- Cook the bacon in a large saute pan over medium heat until just slightly crispy. Remove and let drain on a paper towel-lined plate.
- In the leftover bacon grease, sear the chicken until it is browned on the outside and cooked through in the inside. Remove from the heat and let cool.
- Chop the bacon and vegetables and add to the slow cooker.
- Add the chicken and broth, and cover.
- Cook for 6 hours on low, 4 on high, until the chicken shreds easily.
- Add the heavy cream and stir to combine, then cook a further 20 minutes on high with the lid off.
- Serve hot.
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