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Crockpot Chicken Corn Chowder Soup

This creamy Crockpot Chicken Corn Chowder Soup is the ultimate comfort food. Made with pantry staples like corn, tomatoes, and chicken, it’s a true dump-and-go recipe. Just toss everything in your slow cooker, let the magic happen, and enjoy a hearty, family-friendly meal by dinner time. Perfect for busy weeknights, lazy Sundays, or whenever you just can't deal with dinner drama.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8
Author Fareeha

Equipment

Ingredients

  • 2 chicken breasts boneless, skinless
  • 1 15 oz can corn , drained
  • 1 15 oz can creamed corn
  • 1 cup frozen corn
  • 1 10 oz can diced tomatoes with green chiles
  • 1/2 cup onion diced
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 cup half & half or heavy cream
  • 4 oz cream cheese half block, softened

Optional:

  • shredded cheddar, green onions for topping

Instructions

Step 1: Dump and Go

  • Add everything except cream cheese and half & half into your crockpot. Give it a little stir.

Step 2: Slow Cook

  • Cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is fully cooked and tender.

Step 3: Shred That Chicken

  • Remove chicken, shred it with two forks, then return it to the pot.

Step 4: Add the Creamy Stuff

  • Stir in cream cheese and half & half. Cook on HIGH for another 10–15 minutes, stirring until everything’s melted and smooth.

Step 5: Serve

  • Top with cheddar, green onions—or whatever your family loves. Serve with crackers or crusty bread!

Notes

  • No cream cheese? Just add a little extra shredded cheese or milk. No one's judging.
  • Wanna bulk it up? Add a peeled, diced potato at the start.
  • Feelin’ spicy? Add a dash of hot sauce or some pepper jack cheese.
  • Make ahead: Let it cool and freeze it in bags. Lay 'em flat so they stack nice (hello, freezer Tetris!).