Slow Cooker Chicken Corn Chowder
A creamy, comforting chicken corn chowder made with tender slow-cooked chicken, potatoes, sweet corn, onion, and broth, finished with milk and fresh chives.
Prep: 20 min · Cook: 390 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 1.5 lb (680 g) chicken breasts, boneless, skinless
- 1.5 lb (680 g) yukon gold potatoes
- 4 cups (600 g) corn kernels
- 1 medium (about 225 g) yellow onion
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1.25 teaspoons (7 g) kosher salt
- 0.5 teaspoon (1 g) black pepper
- 1 teaspoon (1 g) dried thyme
- 2 tablespoons (6 g) fresh chives
Cooking instructions
- Cut the potatoes into 1/2-inch (1 cm) cubes and dice the onion. Place the chicken, potatoes, corn, onion, broth, salt, pepper, and thyme in a 6-quart (5.7 L) slow cooker. Stir briefly to combine. (about 10 min)
- Cover and cook on LOW for 6 to 7 hours, until the potatoes are tender and the chicken reaches at least 165°F (74°C) in the thickest part when checked with an instant-read thermometer. (about 390 min) — LOW
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker. Use a potato masher to mash about one-quarter of the potatoes directly in the cooker, leaving the rest in chunks. (about 10 min)
- Stir in the milk, cover, and cook on LOW for 15 to 20 minutes, just until the chowder is hot and lightly thickened; do not let it boil. Taste and adjust the salt and pepper. (about 20 min) — LOW
- Ladle into bowls and finish with the chives. Serve hot. (about 5 min)