Crock Pot Chicken and Corn Chowder Recipe

chicken and corn chowder
Chicken and corn chowder with crackers. Diana Rattray
  • 5 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 5 hrs 30 mins
  • Yield: 8 Servings (8 portions)
Ratings (5)

The slow cooker makes this easy chicken and corn chowder a snap to prepare and cook. It makes a perfect and easy meal for any season but is definitely a great, warm comfort food for the winter.

What You'll Need

  • 2 tablespoons butter
  • 1 1/2 pounds chicken tenders, cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn kernels
  • 2 cans (approx. 10 1/2 ounces each) condensed cream of potato soup
  • 1 1/2 cups chicken broth
  • 1 teaspoon dried dill weed or 1 tablespoon chopped fresh parsley
  • 1/2 cup​ Half and half or evaporated milk

How to Make It

  1. In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
  2. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender.
  3. Transfer the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill or parsley.
  4. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.
  5. During the last 10 minutes, stir in the half and half or evaporated milk. Continue cooking until hot.