What has a little kick, can be make with dairy or dairy-free and has a ton of rich hearty flavor all packed into a healthy package? This Slow Cooker Chicken and Sweet Potato Chowder!
This chowder is a healthy soup packed with vitamins and health benefits. It’s quick and easy to prepare with very little prep work–perfect for busy winter evenings!
Chicken thighs are loaded with protein and sweet potatoes are one of the best superfoods nature has to offer! Sweet potatoes contain anti-inflammatory properties that help keep your gut, eyes, and brain in great shape! Chicken Sweet Potato Chowder is a tasty way to get more of those nutrients into your diet.
Chicken Sweet Potato Chowder is a little creamy, a little spicy, and a little sweet. The flavor combination will please most anyone! And, the spiciness can be adjusted to suit your tastes.
Ingredients You’ll Need To Make Chicken & Sweet Potato Chowder:
- chicken thighs
- sweet potato
- frozen sweet corn kernels
- chicken broth
- garlic powder
- onion powder
- cumin
- chili powder
- paprika
- cilantro
- salt
- heavy cream
How To Make Chicken & Sweet Potato Chowder In A Slow Cooker:
- Add all ingredients except cream to slow cooker
- Cover and cook on high 2-3 hours or low 6-8 hours
- Remove chicken once fully cooked and shred it
- Return chicken to slow cooker and heat through for 15 more minutes
Pro Tips:
This spiciness of this recipe can be adjusted to suit your family’s tastes. Adding more or less chipotle chili powder is all you need to do to! (1 teaspoon will be very spicy; 1/2 teaspoon will be mildly spicy)
If you like to meal prep, try cooking a whole chicken ahead of time and adding it pre-shredded or chopped into the chowder.
If every second counts during your busy mornings, you can often find prepared chopped sweet potatoes in many grocery stores.
More Chowder!
More Chowder!
Slow Cooker Chicken and Sweet Potato Chowder
What has a little kick, can be make with dairy or dairy-free and has a ton of rich hearty flavor all packed into a healthy package? This Slow Cooker Chicken and Sweet Potato Chowder!
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Servings: 6
Calories: 299kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 pound sweet potato, peeled and diced
- 2 1/2 cups frozen sweet corn kernels
- 2 1/2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt (or more to taste)
- 1/2 cup heavy cream
Instructions
- Add all ingredients except cream to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken once fully cooked and shred
- Return to slow cooker along with cream and let heat through for 15 more minutes
Notes
-
1 tsp chipotle powder will be very spicy; 1/2 tsp will be mildly spicy
-
Meal prep whole chicken, shred/chop prior to cooking if desired
-
Buy prepared chopped sweet potatoes to save time
Nutrition
Calories: 299kcal | Carbohydrates: 30g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 377mg | Potassium: 663mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11333IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
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I make this almost every other week and it’s very easy and filing! I’m dairy-free so I just use coconut milk instead of cream and it’s delicious!
Delicious!
I am about to make it for the second time.
Hi, I accidentally added the heavy cream in with everything else before cooking, darn it!! How will this affect the recipe?
It should be fine, it may just separate a bit but will still be ok to eat.
This ROCKED! It was incredibly easy and quick to make too! I didn’t heavy have cream at home so I used sour cream instead. I also added some curry powder and red curry paste just because I love those flavors. It was bomb! Thanks for the recipe!
Does this freeze
I don’t find that this recipe freezes very well.
If I added frozen green beans to this, at what time do you think best to throw them in?
I’d say in the last 30-60 minutes, just long enough for them to heat through.
Does the chicken go in thawed or frozen?
Always thawed when adding to the slow cooker for best food safety practices.
I love this recipe and so do my coworkers. Does anyone have suggestions for taking it in to work for a luncheon? I am thinking. Make the night before, cool and refridgerate then but in the crock k pot two hours before we eat? Will it make it too cooked?
This looks great! If I added extra vegetables like carrots or celery would this affect the liquid content or creaminess? At what point in the cooking process might you recommend adding them? At the beginning with the rest of the ingredients? Thanks, I’m excited to try!
I’d add any heartier or root veggies at the start and anything else like squash, etc. with about and hour or two left.
Is there anything you can substitute the heavy cream for? Just have a dairy allergy. Thanks!
I think plain coconut milk would work well.
How much fiber in slow cooker chicken corn chowder?
Not fond of thighs… can I use boneless breasts?
You may lose a lot of the flavor of the dish, but it’s fine to use breasts instead.