This slow cooker creamy chicken and potato chowder is one of my go-to comfort foods, especially during the colder months here in the Midwest. It’s a dish that warms you from the inside out, marrying the tender goodness of chicken with the hearty texture of potatoes. The origins of chowder are coastal, but this version is perfect for anyone who loves a creamy, rustic meal without needing to visit the seaside. Whether you’re juggling a busy day at work or just want something simple to prepare, this chowder fits the bill. Just set it in the slow cooker, and let it work its magic while you focus on everything else life throws your way.
This chowder pairs beautifully with a crusty loaf of bread, perfect for soaking up the rich, creamy broth. A simple green salad on the side adds a refreshing contrast to the chowder’s richness. For a bit of extra indulgence, consider topping your serving with a sprinkle of cheddar cheese or a dollop of sour cream.
Slow Cooker Creamy Chicken and Potato Chowder
Ingredients
1.5 pounds of boneless, skinless chicken breasts
4 cups of chicken broth
1 cup of heavy cream
1 pound of potatoes, diced
1 cup of frozen corn
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of dried thyme
Salt and pepper to taste
2 tablespoons of butter
2 tablespoons of all-purpose flour
Chopped parsley for garnish
4 cups of chicken broth
1 cup of heavy cream
1 pound of potatoes, diced
1 cup of frozen corn
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of dried thyme
Salt and pepper to taste
2 tablespoons of butter
2 tablespoons of all-purpose flour
Chopped parsley for garnish
Directions
Place the chicken breasts, diced potatoes, corn, onion, garlic, thyme, salt, and pepper in the slow cooker.
Pour the chicken broth over the ingredients in the slow cooker.
Set the slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, remove the chicken breasts and shred them with two forks.
In a small saucepan, melt the butter over medium heat and whisk in the flour to make a roux. Cook for 1-2 minutes until golden.
Slowly add the heavy cream to the roux, whisking continuously until smooth and thickened.
Stir the cream mixture back into the slow cooker, along with the shredded chicken.
Cook for an additional 30 minutes on low to allow the soup to thicken.
Serve hot, garnished with chopped parsley.
Variations & Tips
For a bit of heat, try adding diced jalapeños or a pinch of red pepper flakes. You can also swap the chicken for turkey if you have leftovers from a holiday meal. If you prefer a thicker chowder, mash some of the potatoes before serving. For a dairy-free version, use coconut milk instead of heavy cream, which adds its own unique flavor profile to the dish.