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+ servings

Slow Cooker Chicken and Corn Chowder

Because homemade is so much better than canned! And this simple Slow Cooker Chicken Corn Chowder is so easy, it's barely any more work! Packed with sweet corn and real cream, try this satisfying soup today!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 390kcal


  • 1 tablespoon butter optional
  • 1 pound thin sliced boneless skinless chicken breasts
  • salt and pepper
  • 16 oz frozen sweet corn kernels
  • ¼ cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 cup heavy cream for later
  • salt for later
  • 4 slices bacon cooked crispy (for later), optional
  • fresh chives for garnish optional


  • Optional step: melt butter in skillet over medium to high heat until really hot and bubbly (or in multi cooker)
  • Optional step: Sprinkle chicken lightly with salt and pepper
  • Optional step: Place in skillet and let brown on each side for 2-3 minutes to get a golden crust
  • Transfer to slow cooker
  • Add corn
  • Sprinkle chicken and corn with flour, onion powder, garlic powder and thyme and toss to coat evenly
  • Slowly add broth while stirring so that it doesn't clump
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken with forks then stir in cream
  • Taste and add salt as needed (start with ¼ teaspoon and add more to taste, I used about 1 teaspoon)
  • Return to high heat and let warm through for about 15 minutes
  • Serve garnished with crumbled bacon and chives or as desired


I cooked this on high for 3 ½ hours from start to finish in my 4.5 quart mulitcooker.
Leftovers can be stored up to 3 days in airtight container in fridge.


Calories: 390kcal | Carbohydrates: 21g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 984mg | Potassium: 448mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 2.4mg | Calcium: 33mg | Iron: 1.1mg