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Slow Cooker Chicken and Corn Chowder
This Chicken and Corn Chowder is comfort food at its best. It's heartwarming, savory, and good to the last spoonful!
Prep Time
35
minutes
mins
Cook Time
7
hours
hrs
Total Time
7
hours
hrs
35
minutes
mins
Course:
Dinner, Main Course
Cuisine:
American, Gluten free
Servings:
6
servings
Calories:
885
kcal
Author:
Connie @ Flavor Walk
Ingredients
1
stick
butter
(unsalted)
3
lbs
chicken thighs
(boneless, skinless)
¼
cup
gluten-free flour
salt and pepper
1
cup
onions
(chopped)
1
cup
frozen corn niblets
(thawed)
½
cup
celery
(diced)
½
cup
carrots
(diced)
1
lb
red potatoes, cut into bite size pieces
2
teaspoons
dried thyme
1 ½
cups
chicken broth
1
cup
heavy cream
1
15 ounce
can cream-style corn
Instructions
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.
Notes
I use a slow cooker liner to make clean-up a breeze.
Recipe slightly adapted from Cuisine Slow Cooker Menus, page 42,
Chicken Chowder
Nutrition
Serving:
1
serving
|
Calories:
885
kcal
|
Carbohydrates:
28
g
|
Protein:
41
g
|
Fat:
68
g
|
Saturated Fat:
29
g
|
Cholesterol:
317
mg
|
Sodium:
570
mg
|
Potassium:
1061
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
3065
IU
|
Vitamin C:
15.8
mg
|
Calcium:
82
mg
|
Iron:
3.1
mg