Crock Pot Chicken and Potato Chowder
Cozy up with a bowl of creamy, comforting Crock Pot Chicken and Potato Chowder—an irresistibly hearty recipe that’s perfect for cool evenings. Loaded with tender shredded chicken, chunks of russet potatoes, and a medley of carrots, celery, and onion, this slow-cooked chowder is packed with rich, savory flavors. A luscious blend of cream cheese, heavy cream, and cheddar cheese brings velvety goodness, while dried thyme and a hint of garlic enhance its depth. Thickened to perfection with a simple cornstarch slurry, this chowder pairs beautifully with crusty bread or crackers for a satisfying meal. With just 20 minutes of prep and the magic of your crock pot, this easy, hands-off recipe will quickly become a family favorite. Perfect for dinner or meal prep, this chicken and potato chowder is comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 4 large Russet potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Yellow onion
- 3 Garlic cloves
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped parsley (optional)
Instructions
Peel and dice the potatoes into small bite-sized pieces. Finely chop the carrots, celery, and onion. Mince the garlic cloves.
Place the chicken breasts in the crock pot. Add the diced potatoes, carrots, celery, onion, and minced garlic on top.
Pour in the chicken broth. Sprinkle with salt, black pepper, thyme, and add the bay leaf.
Cover the crock pot with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
Once cooked, remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add it to the crock pot and stir well.
Cut the cream cheese into small cubes and stir into the crock pot along with the heavy cream. Stir until the cream cheese has melted and fully combined.
Cook on high for an additional 20-30 minutes to thicken the chowder slightly.
Before serving, discard the bay leaf. Stir in the shredded cheddar cheese until melted.
Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
