Slow Cooker Chicken Corn Chowder was everything I had been waiting for in a comfort food, cooler weather soup.
Those who know me well, know that I am very much a seasonal cook.
In the summer and spring I love my grilled and smoked dishes and fresh salads.
In the fall and winter I love my casseroles and soups.
Well friends, it’s finally the beginning of October so I planned my first slow cooker meal of the season.
I am a working mom, so my slow cooker meals are started in the morning in between getting the kids on the bus and getting ready for work.
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How to make Slow Cooker Chicken Corn Chowder
In an attempt to make my morning a bit less hectic, I diced the onion, red pepper, poblano, garlic, and jalapeno the night before.
I stored them in a gallon size bag in the fridge for the morning.
So fast forward until the next morning, putting this together was pretty painless.
Two pounds of chicken breasts go into the slow cooker.
Then top with the bag of already diced veggies.
Then a pound of diced potatoes and two cans of corn, liquid drained.
The potato size is your preference.
I like my potatoes diced pretty small so they aren’t so much bigger than all the other veggies.
Finally add the seasonings and chicken broth.
Old Bay seasoning, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes is what I used.
Then 5 cups of chicken broth.
Give it all a little stir and turn the slow cooker to low for 6 to 8 hours.
First of all, when you come home from work the smell is absolutely divine!
All that’s left to do now is shred the chicken right in the slow cooker with two forks.
Then add a block of cream cheese.
After 30 minutes or so (just enough time to get your jammies on and get the kids started with their homework) stir until the cheese is melted through.
At this point you can decide if the texture is just right for you, or if you prefer a thicker, creamier soup pulse it with the immersion blender a few times.
Not enough to make it smooth, just a few pulses is all it needs.
Taste for seasoning and add anything you think it may need…more Old Bay, kosher salt, or in my case more crushed red pepper flakes. I’m a bit of a spice fanatic 🙂
Serve Slow Cooker Chicken Corn Chowder as is, or garnish with some chives and tortilla strips.
The tortilla strips gave it a nice crunch.
If you like Slow Cooker Chicken Corn Chowder, you may also like…
Slow Cooker Chicken Corn Chowder
Chicken Corn Chowder in the slow cooker is an easy and delicious comfort food
- 2 pounds chicken breasts
- 1 pound red potatoes diced
- 1 onion diced
- 1 jalapeno seeds removed and diced
- 1 poblano pepper seeds removed and diced
- 1 red pepper seeds removed and diced
- 4 cloves garlic minced
- 2 15 oz cans corn drained
- 5 cups chicken broth
- 1 1/2 Tbsps Old Bay seasoning
- 1/2 Tbsp Italian seasoning
- kosher salt, pepper, crushed red pepper flakes to taste
- 8 oz cream cheese
- Optional: chives, tortilla strips
Place the chicken breasts, potatoes, onion, jalapeno, poblano, red pepper, garlic, corn, chicken broth, Old bay, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes in a large slow cooker. Give it a stir.
Turn the slow cooker on low for 6 to 8 hours.
30 minutes before serving, shred the chicken in the crock pot with 2 forks. Add the cream cheese.
After 30 minutes stir the soup until the cream cheese is evenly mixed.
Optional for a thicker, creamier soup: Use an immersion blender to pulse the soup a few times to thicken it (or transfer two cups of the soup into a blender, once cooled blend for 15 seconds and return to the slow cooker and stir it in).
Taste for seasoning and add more Old Bay, Italian seasoning, kosher salt, pepper, or crushed red pepper flakes if needed.
Serve with chives and tortilla strips if desired.