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Fall brings out my desire to dust off my slow cooker and put it to good use. I’d picked up a copy of Cuisine Slow Cooker Menus, and from that came the inspiration to make this Slow Cooker Chicken and Corn Chowder.
The wonderful aroma that fills the air while this chowder is cooking is mouthwatering. And the taste of the slow cooked chicken is comforting.
Jim and I prefer the flavor of dark meat over white meat, so I used boneless, skinless chicken thighs. I also used gluten-free flour to coat the thighs before browning them in melted butter.
Prior to the invention of slow cooker liners, I rarely used my slow cooker. I loved the flavors brought out by slow cooking and the ease of starting the process in the morning and coming home from work to find dinner ready and waiting, but the clean-up was a beast.
I remember having to soak the crock overnight to make scrubbing off the baked-on food possible. But now with these liners, clean-up is a breeze.
After adding the potatoes, veggies, and thyme to the slow cooker, place the browned chicken on top and pour the cream, chicken broth and cream-style corn over everything. Place the lid on the slow cooker, start it up, and get on with the rest of your day.
Once the chowder is finished cooking, I take the chicken out and place it on a cutting board. I use a couple of forks to shred it into bite-sized pieces, then add it back to the chowder and stir until well-combined.
This Slow Cooker Chicken and Corn Chowder is comfort food at its best. It’s heartwarming, savory, and good to the last spoonful. If you’re looking for something to warm up the cool fall nights, give this chowder a try.
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This Chicken and Corn Chowder is comfort food at its best. It's heartwarming, savory, and good to the last spoonful!
- 1 stick butter (unsalted)
- 3 lbs chicken thighs (boneless, skinless)
- 1/4 cup gluten-free flour
- salt and pepper
- 1 cup onions (chopped)
- 1 cup frozen corn niblets (thawed)
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 1 lb red potatoes, cut into bite size pieces
- 2 teaspoons dried thyme
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 15 ounce can cream-style corn
In a large skillet, melt the butter over medium heat.
Season the chicken thighs with salt and pepper, then coat them with the flour.
Brown the chicken thighs on one side in the skillet, about 10 minutes.
Add the onions, corn niblets, celery, carrots, potatoes, and thyme to the bottom of a 4 to 6 quart slow cooker.
Place the chicken on top of the vegetables with the browned sides up.
Pour the heavy cream, chicken broth, and cream-style corn over the chicken.
Place the lid on the slow cooker and cook on high setting 4 hours, or low setting, 7 hours.
Remove the chicken thighs to a cutting board and shred into pieces.
Add the chicken back to the slow cooker and stir to combine.
Serve the chowder in bowls and enjoy.
I use a slow cooker liner to make clean-up a breeze.
Recipe slightly adapted from Cuisine Slow Cooker Menus, page 42, Chicken Chowder