Add Everything to the Crockpot
In the bowl of a slow cooker, add:
- Chicken
- Corn
- Potatoes
- Onion
- Garlic
- Bell pepper (if using)
- Spices and chicken broth
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and the potatoes are tender.
Shred the Chicken
Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker.
Make It Creamy
In a small saucepan, melt butter and whisk in the flour to create a quick roux (1–2 minutes). Slowly whisk in the half-and-half until smooth and thickened.
Pour this creamy mixture into the slow cooker. Stir in sour cream, if using. Mix everything together and let it warm through for another 15–20 minutes.
Want it extra thick? Mash some of the potatoes in the chowder before adding the cream
Serve & Garnish
Ladle into bowls and top with crispy bacon, cheddar cheese, and chopped herbs if desired. Serve with crusty breadfor dipping.
Variations to Try
- Spicy version:Â Add diced green chiles or a pinch of cayenne
- Southwest twist:Â Stir in black beans and cumin
- Low-carb version:Â Swap potatoes for cauliflower florets
- No dairy? Use coconut milk for a creamy, dairy-free version
Final Thoughts
This Crockpot Creamy Chicken and Corn Chowder is the perfect balance of creamy, savory, and slightly sweet comfort. It’s the kind of meal that tastes even better the next day, and it freezes beautifully, too.
Warm, filling, and fuss-free — this is one slow cooker recipe you’ll make again and again.