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Crockpot Chicken Corn Chowder

A comforting bowl of Crockpot Chicken Corn Chowder that combines tender chicken, sweet corn, and creamy goodness, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts (skinless and boneless)
  • 4 cups corn (fresh or frozen)
  • 1 cup diced potatoes
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (ensure it’s Halal-compliant)
  • 1 cup heavy cream Can be substituted with a lighter alternative
  • Salt and pepper to taste
  • Optional: Green onions or parsley for garnish

Method
 

Preparation
  1. Begin by placing the chicken breasts at the bottom of your crockpot. Season with a little salt and pepper.
  2. Layer the corn, diced potatoes, chopped onion, and minced garlic over the chicken, giving the mix a gentle stir.
  3. Add the 4 cups of chicken broth, ensuring all ingredients are submerged.
  4. Set your crockpot on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
  5. Once cooked, remove the chicken, shred or cube it, and return it to the pot. Pour in the heavy cream and stir gently to combine.
  6. Taste and adjust seasoning with additional salt and pepper if necessary.
  7. Serve warm and garnish with chopped green onions or parsley.

Notes

For best results, keep the lid on your crockpot during cooking. Store leftovers in airtight containers for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop or microwave.