Easy slow cooker chicken and corn chowder recipe from @bakedbyrachel
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Slow Cooker Chicken and Corn Chowder

Easy and flavorful slow cooker chicken and corn chowder with a spicy kick! A comforting meal for any night of the week!
Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Cuisine: American
Keyword: Slow cooker, Soup
Servings: 8 plus


  • 1 C yellow onion chopped
  • 1 C red bell pepper chopped
  • 1 jalapeño seeds removed and diced - optional
  • 1/3 C celery chopped
  • 3 cloves garlic minced
  • 3 1/2 C potatoes small bite sized pieces
  • 2 : 15oz cans whole corn kernels drained (3C total)
  • 1 1/4 tsp white pepper
  • 2 1/2 tsp salt
  • 1 tsp dried thyme
  • 1/8-1/4 tsp red pepper flakes optional
  • 2 bay leaves
  • 1 lb boneless skinless chicken breast uncooked and fully thawed
  • 3 C chicken broth
  • 1 C heavy cream
  • 1 1/2 Tb cornstarch
  • 2-3 slices cooked bacon for topping
  • Jalapeño slices for topping


  • To the bowl of a 5-6 quart slow cooker, add vegetables, seasonings, chicken, chicken broth and bay leaves. Cover and cook on high for 4 hours or on low for 8 hours. When the intial cook time is up, remove and discard bay leaves. Remove chicken breast, shred or chop into desired sizes and set aside. Whisk cornstarch into heavy cream until smooth. Pour heavy cream mixture into slow cooker, stir to combine. Return chicken to slow cooker, stir gently to disperse. Replace the cover and continue to cook on high for an additional 30-40 minutes. Serve warm with bacon crumbles and jalapeño slices. 


Recipe serves roughly 8-12.
An original recipe from Baked by Rachel