Slow Cooker Creamy Chicken Corn Chowder

Creamy chicken corn chowder with potatoes, broth, milk, and cream cheese, slow-cooked until tender for an easy, comforting family dinner.

Prep: 15 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 3 cups corn kernels
• 1 lb potatoes
• 4 cups chicken broth
• 1 cup whole milk
• 4 oz cream cheese
• 1 medium yellow onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme

Cooking instructions

1. Cut the potatoes into 1/2-inch cubes, dice the onion, and mince the garlic. (about 5 min)
2. Add the chicken, corn, potatoes, onion, garlic, broth, salt, pepper, and thyme to a slow cooker. Stir to combine. (about 5 min)
3. Cover and cook on Low for 5 hours, until the chicken reaches 165°F (74°C) and the potatoes are tender. (about 300 min) — Low
4. Transfer the chicken to a bowl and shred it with two forks. (about 5 min)
5. Return the chicken to the slow cooker. Stir in the milk and cream cheese until the cheese melts and the chowder is creamy. (about 10 min) — Low
6. Cook for 10 minutes more, stirring occasionally, then serve hot. (about 10 min) — Low