Slow Cooker Chicken Corn Chowder is a creamy soup that is perfect for cooler weather and it uses very simple ingredients.
Don't worry if you didn't plan ahead, either; this recipe works great with frozen chicken breasts!
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The whole family is going to love this chowder with tender chicken, perfectly cooked corn kernels, and you are going to love how easy this comforting meal is!
If you love stews and chowders like I do, you may also be interested in these recipes.
I have tested this chicken corn chowder in several different slow cookers and the process is exactly the same, but the timing may be a little different. Whether you have the Ninja Foodi PossibleCooker Pro, the Ninja Foodi Pressure Cooker, or another slow cooking appliance, this chicken corn chowder will turn out great!
Ingredients & Substitutions
Chicken & Bacon
Chicken
I have tested the recipe with both boneless, skinless chicken breasts and boneless, skinless chicken thighs. Both work great, but my preference in this chowder is the chicken breasts.
You can use either frozen or thawed chicken breasts in this recipe. I prefer the texture when I start out with frozen breasts, but both versions were very good!
There aren't any changes to the timing if you substitute frozen or thawed chicken thighs.
Bacon
I use thick cut applewood smoked bacon to add smoky bacon flavor to the creamy chicken corn chowder, but this is optional.
If you want to use thin cut bacon, use 4 slices instead of two.
You can also use crispy bacon as a garnish on top
For a meatless version, omit the chicken and bacon. Use vegetable broth and double all the vegetables, especially the corn. Adjust the seasonings to taste.
Corn & Potatoes
Corn
You can use frozen corn kernels, canned (drained) corn, or fresh sweet corn cut off the cob. No changes are needed in the timing based on the corn you use.
You can also use cream-style corn, but I recommend using half creamed corn and half regular corn for the best texture and corn flavor.
I use sweet yellow corn, but white corn or a combination of both works fine.
Potatoes
I recommend using yellow potatoes, small red skinned potatoes, or any type of new potato that will hold up during the slow cooking time.
Russet potatoes tend to break apart too easily, so I don't recommend using them unless you add them towards the end of the slow cooking process.
The other bonus to using a thin skinned potato is you don't have to peel them!
Extra Vegetables
I keep it simple with garlic, celery, and onions; but, you can add other vegetables like carrots if you'd like. Make sure the carrots are cut small enough to cook through. This is especially important when slow cooking on low.
The garlic cloves can be smashed or minced. I use 6 or so smashed garlic cloves or about 1 Tablespoon of minced garlic.
You can use sweet or yellow onions. I don't recommend using red onions because they will change the color of the soup and I'm not so sure pink tinted chowder would be very appetizing!
Liquids
A combination of chicken broth or chicken stock and heavy cream are used in this recipe.
You can substitute the chicken broth or stock for vegetable broth if desired. If you use water instead of broth, make sure adjust your seasonings to taste.
The heavy cream is what gives the chowder its creamy texture and I don't recommend substituting it. However, you can skip it or use whole milk if desired. The look and texture of the chowder will be different.
If you are dairy-free, you can skip the cream and the chowder is still amazing or you can add a splash of plant-based cream. I would avoid using coconut cream or coconut milk because it will change the flavor.
Seasonings & Thickeners
Simple is better in this recipe. I stick with salt and black pepper and let the ingredients themselves provide all the flavor. If you want a little spice, add in some red pepper flakes.
My preference in this recipe is to use a flour slurry, but you can also use a cornstarch slurry if you prefer. The difference will be mostly noticeable in the sheen of the chowder; it will be a little more glossy, but the flavor is not affected.
Use half as much cornstarch when using it in place of flour. So, for this chicken corn chowder recipe, you would use 2 Tablespoons mixed with ¼-½ cup of the chicken broth in the beginning and then add 1-2 Tablespoons mixed with broth at the end of slow cooking if you want it thicker.
Garnishes
You can add any toppings or garnishes you like to your chicken corn chowder.
For a cheesy chicken corn chowder, add some shredded cheddar. Crispy bacon is always a great topping. For a little touch of green, chop some fresh parsley or green onions and add as a garnish.
How to Make Chicken Corn Chowder
I don't think I've ever made a chowder that is as easy as this one. The prep is simple and then you dump all the ingredients into the slow cooker and slow cook until it is done.
Mise En Place (Prep for recipe)
- Gather ingredients
- Dice onion into 1" dice
- Dice celery into 1" dice
- Measure out spices
- Drain corn if using canned
- *Hold on cutting the potatoes until you are ready to add them to the pot so they don't start to discolor.
Adding Ingredients to the Slow Cooker
I'm using the Ninja Foodi Possible Pro Cooker for this recipe, but any slow cooker will work. Please refer to the section above for differences in slow cooking appliances so you can make any necessary adjustments in timing.
I do not sauté anything in this recipe, so no matter what type of slow cooker you have, you will simply add the ingredients to the slow cooker.
Add the frozen chicken breasts first so they are on the bottom of the slow cooker so they cook fast enough to get out of the temperature danger zone 41-139℉/5-59℃ within 2 hours. *This is even more important when slow cooking from frozen on low.
Add in the corn, diced vegetables, butter, bacon, and seasonings.
Chop the potatoes into 2" chunks or slightly smaller if slow cooking on low and add them to the slow cooker.
Pour in 3 cups of the chicken broth and reserve the rest.
Making the Flour Slurry
Add ¼ cup of all purpose flour to a small mason jar or a bowl and pour in ½ cup of chicken broth. Put the lid on the jar and shake to combine the flour with the liquid so it forms a smooth liquid mixture.
If using a bowl, whisk the flour and chicken broth until smooth.
Pour over the rest of the ingredients in the slow cooker and do not stir.
Quick Tip
The viscosity of the liquid in the slow cooker affects the heat transfer which affects the cooking time and we want the chicken broth to stay thin through the first hour of slow cooking to ensure the chicken cooks fast enough.
The flour slurry will combine with the thinner liquid and begin to thicken it during the slow cook process. Depending on how much liquid the chicken releases and how thick you like your chowder, you may need to add a little more of the flour/broth mixture at the end and I will go over how to do that.
Put the lid on the slow cooker and set the time and temperature according to the type of slow cooker you have.
- Ninja Foodi PossibleCooker Pro: High for 3 hours or Low for 6 hours
- Ninja Foodi Pressure Cooker & Air Crisper: High for 5 hours
- Ninja Combi: High for 3-4 hours and Low for 5-6 hours
- Crock Pot or other slow cooker with a ceramic insert: High for 4-5 hours and Low for 6-7 hours
Quick Tip
Every slow cooker is a little different, so the first time you make this chowder you may need to adjust your timing; so I recommend you are home during the cook time.
Finishing the Chicken Corn Chowder
The temperature of the chicken will be somewhere around 200-210℉/93-99℃ when the chowder is done. The potatoes should also be around 200℉/93℃.
You do not need a thermometer for this recipe, I'm providing this information just in case you take a temperature of the chicken during or after the slow cook process and are concerned it is over cooking.
In this recipe, the chicken should shred easily and, in order for that to happen, the temp of the chicken will be much higher than 165℉/74℃. Do not worry, the chicken is not dry or stringy, it remains moist and melt-in- your-mouth tender.
The potatoes should be fork tender, but not falling apart and the chicken should shred easily with tongs right in the slow cooker. Those are the benchmarks for when your chicken corn chowder is done.
I remove the bacon because I do not like flabby bacon, but it is fully cooked and you can break it up and leave it in if you want to.
Shred the chicken right in the pot with tongs.
Depending on how thick you like your chowder, you can add more flour and broth mixture by combining 2 Tablespoons of flour with the remaining ½ cup of broth to create a smooth slurry.
Pour the slurry into the chowder.
Stir to combine. The slow cooker should still be on and, if you cooked on low, turn it to high for this part.
Add the cream and stir. Put the lid on the slow cooker and let it cook another 10-15 minutes to cook the flour.
Serve and enjoy your slow cooker chicken corn chowder!
Storage & Reheating Instructions
How to Store Leftover Chicken Corn Chowder
Refrigeration
Store any leftovers in an airtight container for up to 3 days.
Freezer
I don't recommend freezing chicken corn chowder because the texture is very different when thawed.
The potatoes become grainy and the chowder is much thinner.
How to Reheat Chicken Corn Chowder
Slow Cooker
Place the corn chowder in the slow cooker with a little extra cream and broth. Reheat on low until it is warm, which takes anywhere from 30-60 minutes depending on how much chowder you are reheating.
Stove top
Place the corn chowder in a pot on the stove and add some cream and broth. Heat over low heat, stirring frequently until the chowder is warmed through. This takes anywhere from 10-30 minutes depending on the amount of chowder you are reheating.
Frequently Asked Questions
Absolutely! I have tested the recipe with both frozen and thawed chicken breasts and both worked fine.
You may want to decrease your cook time by 30-60 minutes when using thawed chicken.
You can double or halve the recipe and keep the timing the same. Just reduce or increase the ingredients according. to how much chowder you want to make.
This really depends on what you are making and the type of slow cooker you have.
With this chicken corn chowder, I did not notice any difference in the outcome using high or low slow cook.
More Slow Cooker Recipes!
If you like recipes where you can set it and forget and come back to a delicious meal, a side dish, or dessert, you will love these slow cooker recipes.
Slow Cooker Chicken Corn Chowder
Equipment
- Slow Cooker
Ingredients
- 1½ pounds boneless/skinless chicken breasts frozen or thawed
- 2½ cups corn can be fresh (cut off the cob), frozen, or canned (drained).
- 1 medium sweet or yellow onion 2" dice, about 1 cup
- 2 ribs celery 2" dice, about 1 cup
- 5-6 cloves garlic, peeled and smashed or 1 Tablespoon minced garli
- 2 strips thick cut bacon or 4 slices thin cut bacon
- 4 Tablespoons butter salted or unsalted
- 1 pound Yukon gold potatoes or red skinned potatoes (can use up to 1½ pounds)
- 1½ teaspoons kosher or fine grind sea salt
- ½ teaspoon black pepper
- 4 cups chicken broth divided in recipe
- 4-6 Tablespoons all purpose flour
- ½ cup heavy cream
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Instructions
- Dice the onions and celery. Peel and smash the garlic.
- Cut the potatoes into 2-3" pieces, you can leave the skin on as long as you aren't using Russet potatoes. Add the following ingredients to the slow cooker. *Only use 3 cups of the chicken broth and reserve the rest for later.1½ pounds boneless/skinless chicken breasts, 2½ cups corn, 1 medium sweet or yellow onion, 2 ribs celery, 5-6 cloves garlic, peeled and smashed, 2 strips thick cut bacon, 4 Tablespoons butter, 1 pound Yukon gold potatoes, 1½ teaspoons kosher or fine grind sea salt, 4 cups chicken broth, ½ teaspoon black pepper
- Mix 4 Tablespoons of flour with ½ cup of chicken broth to create a flour slurry. Make sure it is free of lumps. I like to use a small canning jar with a lid and shake it. *Reserve ½ cup of chicken broth and 2 Tablespoons of flour for the end of slow cooking.4-6 Tablespoons all purpose flour
- Put the lid on the slow cooker and set the temperature to high and slow cook for 3-4 hours or low and slow cook for 6-7 hours. Use the chart in the notes to determine the approximate time based on the slow cooker you are using. The chowder is done when the chicken is easily shreddable and the potatoes are fork tender, but not falling apart. The temp of the chicken will be between 200-210℉/93-99℃. Don't worry, it won't be dry or tough.
- If you want the chowder to be thicker, combine the remaining 2 Tablespoons of flour with the ½ cup of broth and mix or shake until it is a smooth mixture. Add to the slow cooker with the cream and stir. Let it cook another 10-15 minutes to cook the flour. Stir and Serve.½ cup heavy cream
Notes
- Ninja Foodi Possible Pro Cooker: High for 3 hours or Low for 6 hours
- Ninja Foodi Pressure Cooker & Air Crisper: High for 5 hours
- Ninja Combi: High for 3-4 hours and Low for 5-6 hours
- Crock Pot or other slow cooker with a ceramic insert: High for 4-5 hours and Low for 6-7 hours
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Sarah
With the chicken and sweetcorn chowder, is it possible to use chicken legs instead. ((Have a ton in the freezer but no brests)
Be interested to know more 😊
Louise
I haven't tried it with chicken legs, but there isn't any reason it wouldn't work. You will have more fat in the chowder unless you skin them and you will have to remove the bones and cartilage, but other than that it should work fine.
Andy Huelin
Am I being blind but I can’t find the quantity for potatoes for the chicken chowder. Please can you advise. Also, thank you also for all your incredible recipes and tips, you’ve given me so much courage to actually use my ninja products. Bless you x
Louise
I accidently forgot it! I have updated the recipe now to include the 1 pound of Yukon gold (or new potatoes) and you can go up to 1½ pounds if you want more potatoes. I'm really sorry for the confusion and thanks for letting me know! I hope you love the chowder.
Andy Huelin
Thank you so much for such a quick response Louise.
Stephen
I'll give this a try in my Ninja Combi, but at the end of cooking I would remove the chicken and some corn kernels, and then I would blend the rest in a blender. Place back into your slow cooker, shred chicken and also place that back along with the corn. Then add cream. If you try this and like it, please let me know, or have you already done this?