Crock Pot Chicken Veggie Chowder
Rich, creamy, and packed with wholesome ingredients, this Crock Pot Chicken Veggie Chowder is the ultimate comfort food that’s both hearty and nutritious. Perfect for busy weeknights or cozy gatherings, this slow-cooked chowder is brimming with tender chicken, russet potatoes, sweet corn, and a medley of fresh vegetables, all simmered in a flavorful broth enhanced with garlic and thyme. A luxurious finish of heavy cream thickened with a buttery roux takes this dish to the next level of indulgence. With minimal prep and the convenience of a crock pot, this family-friendly recipe delivers big flavors with little effort. Serve it piping hot with crusty bread or crackers, and watch it become a new favorite for your dinner rotation. Perfect for crock pot recipes, creamy soups, and hearty chowders, this dish is guaranteed to please!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 3 medium Russet potatoes
- 3 large Carrots
- 2 Celery stalks
- 1 medium Onion
- 2 cups Corn kernels
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Flour
- 2 tablespoons Unsalted butter
- 3 Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes and carrots into bite-sized pieces. Chop the celery and onion, and mince the garlic cloves.
Place the chicken breasts in the bottom of your crock pot.
Add the diced potatoes, carrots, celery, onion, minced garlic, and corn kernels on top of the chicken.
Pour in the chicken broth and sprinkle in the dried thyme, salt, and black pepper. Stir gently to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours.
Once the cooking time is up, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the pot.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until light golden brown. Gradually whisk in the heavy cream until smooth and thickened.
Stir the cream mixture into the chowder in the crock pot and mix well.
Taste and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the chowder with chopped fresh parsley before serving. Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 5504 mg | 239% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 47.7 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5907 mg | 126% | |
*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.
