Slow Cooker Chicken & Corn Chowder
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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COM-FORT FOOD. This chowder is fabulous - not only in flavor, but also because it cooks itself in the slow cooker. Get all of the veggies chopped and combined with other ingredients and put into the freezer. Add to the slow cooker (even from frozen!) and let cook the day away. A few minutes before dinner, you can shred the chicken into the chowder and stir in the cream and butter. So-so-so-so easy and delicious! Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 2 - celery stalk(s)
  • 4 - whole carrots
  • 2 - cup(s) corn kernels
  • 1 - Tbsp minced onion
  • 2 - tsp minced garlic
  • 1 - tsp dried thyme
  • 1 - tsp dried oregano
  • 4 - cup(s) chicken stock
  • 1 - cup(s) heavy cream**
  • 2 - Tbsp butter**
  • - Salt and pepper
  • Garnish: - bacon crumbles**
  • Garnish: - green onions & chives**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Chop the celery stalks into 1/4-inch pieces. Peel and chop the carrots into 1/4-inch pieces.
  2. Place the chicken breasts in the base of the slow cooker and add the chopped celery, carrots, corn kernels, minced onion, minced garlic, thyme, oregano and then pour the chicken stock over the top. Give it all a gentle swirl to mix ingredients together.
  3. Set on low and cook for 8 hours. With 15 minutes left in the cooking cycle, shred the chicken pieces with 2 forks and mix into the soup. Then, swirl the heavy cream and butter into the chowder and let finish cooking. If preferred, thicken with cornstarch-water slurry. Season with salt and pepper to taste. Garnish with crumbled bacon pieces and sliced green onions or chives.
  4. Prepare the salad.
  5. Serve Slow Cooker Chicken & Corn Chowder with side salad.

Freezeasy Meal Prep Directions

  1. Chop 4 celery stalks into 1/4-inch pieces. Peel and chop 8 whole carrots into 1/4-inch pieces.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 boneless chicken breasts
  • Half of the chopped celery
  • Half of the chopped carrots
  • 2 cups corn kernels
  • 1 Tbsp minced onion
  • 2 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper
  • 4 cups chicken stock
  • Do NOT add the cream and butter to freezer bag.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Shred chicken and add cream and butter at the end of the cooking cycle, as directed.

Dairy-Free Modifications

Unfortunately, there’s not a great dairy-free option for this chowder.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Chicken & Corn Chowder

Printable Label Instructions

Thaw and slow cook on low for 8 hours. With 15 minutes remaining in cooking cycle, shred the chicken and stir in the heavy cream and butter.
Serve with crumbled bacon and green onion or chives garnish, with side salad.

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