If you're looking for a cozy, heartwarming dish that practically cooks itself, then look no further than this Slow Cooker Creamy Chicken and Corn Chowder! Imagine coming home after a long day to the tantalizing aroma of tender chicken mingling with sweet corn and creamy goodness wafting through your kitchen. This delightful American classic not only serves up to 8 hearty portions but also combines simplicity with rich flavors that will have your family asking for seconds. Ready to dive into a bowl of comfort? Let's get cooking!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups frozen corn
- 1 cup diced potatoes
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and dice the potatoes into small, even pieces to ensure they cook evenly.
- In the slow cooker, place the boneless, skinless chicken breasts at the bottom. This will allow them to cook thoroughly and infuse their flavor into the chowder.
- Add the chopped onion on top of the chicken, followed by the diced potatoes. These vegetables will provide texture and flavor to the chowder.
- Next, pour in the 2 cups of frozen corn, ensuring it is evenly distributed over the other ingredients.
- Pour in the 3 cups of chicken broth, making sure all the ingredients are submerged. This will serve as the base for your chowder.
- Sprinkle in the 1 teaspoon of garlic powder, and season with salt and pepper to taste. Stir gently to combine all the ingredients without disturbing the chicken too much.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully.
- After 6 hours, check the chicken for doneness. It should be tender and easily shredded with a fork. Remove the chicken breasts and place them on a cutting board.
- Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
- Stir in the 1 cup of heavy cream to add richness and creaminess to the chowder. Mix well to incorporate the cream into the broth.
- Cover and let the chowder cook for an additional 15 minutes on low to heat through and allow the flavors to combine further.
- Once ready, taste the chowder and adjust the seasoning with more salt and pepper if needed.
- Serve the creamy chicken and corn chowder hot, garnished with fresh herbs if desired, and enjoy your comforting meal!
Tips
- Prep Ahead: To save time, chop your onion and dice the potatoes the night before. Store them in the fridge, and you’ll be ready to toss everything into the slow cooker in just minutes!
- Layer Wisely: Always place the chicken at the bottom of the slow cooker. This ensures it cooks evenly and infuses its flavor into the chowder.
- Frozen Corn: Using frozen corn is a great time-saver! It retains its sweetness and texture, making it a perfect addition to your chowder.
- Shred with Ease: After cooking, use two forks to shred the chicken directly in the slow cooker. This keeps all those delicious juices in the chowder.
- Creamy Finish: For the ultimate creaminess, add the heavy cream just before serving. This will enhance the richness without curdling.
- Season to Taste: Don't forget to taste and adjust your seasoning at the end! A little extra salt and pepper can elevate the flavors beautifully.
- Garnish: Consider garnishing your chowder with fresh herbs like parsley or chives for a pop of color and added freshness.
- Storage Tips: This chowder stores well in the fridge for up to three days, and it also freezes beautifully! Just make sure to leave out the heavy cream if you plan to freeze it, and stir it in after reheating.
Nutrition Facts
Calories: 214kcal
Carbohydrates: 13g
Protein: 13g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
