Crock Pot Chicken Chowder
Warm and comforting, this Crock Pot Chicken Chowder is the perfect harmony of tender shredded chicken, hearty russet potatoes, sweet corn, and vibrant carrots, all simmered to perfection in a creamy, herb-infused broth. Ideal for busy weeknights or leisurely weekends, this slow-cooked recipe brings together wholesome ingredients with minimal prep for maximum flavor. A rich blend of garlic, thyme, and parsley enhances the savory base, while a touch of velvety heavy cream adds an irresistible touch of indulgence. Whether served with crusty bread or enjoyed on its own, this chicken chowder is a cozy crowd-pleaser that's sure to become a family favorite. Keywords: crock pot chicken chowder, creamy chicken chowder, slow cooker chowder recipe, easy chicken chowder recipe, crock pot soups.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 3 cups Russet potatoes, diced
- 2 cups Frozen corn kernels
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, chopped
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 3 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
Instructions
Place the chicken breasts in the bottom of a 6-quart crock pot.
Add diced potatoes, frozen corn, diced carrots, diced celery, and chopped onion on top of the chicken.
Pour in the chicken broth, ensuring the ingredients are fully submerged.
Sprinkle the minced garlic, dried thyme, dried parsley, salt, and black pepper over the mixture.
Cover the crock pot and cook on low heat for 6 to 7 hours, or until the chicken is fully cooked and the vegetables are tender.
Use tongs to remove the chicken breasts from the crock pot. Shred the chicken using two forks, then return the shredded chicken to the pot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste, then gradually add the heavy cream. Stir continuously until the mixture thickens, about 3 minutes.
Pour the butter-flour-cream mixture into the crock pot and stir well to combine. Allow the chowder to cook for an additional 15 to 20 minutes on high heat to thicken further.
Taste and adjust seasonings if needed. Serve the chicken chowder hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1193 mg | 25% | |
*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.
