Crock Pot Tomato Potato Chicken Corn Chowder
Warm up your kitchen with this hearty and comforting Crock Pot Tomato Potato Chicken Corn Chowder, a slow-cooked masterpiece brimming with flavor and wholesome ingredients. Tender chicken breasts, creamy red potatoes, sweet corn, and juicy diced tomatoes come together in a rich, velvety broth enhanced with garlic, smoked paprika, and thyme. This easy-to-make chowder is perfect for busy days, as your crock pot does all the heavy lifting, filling your home with an irresistible aroma. Finished with a splash of heavy cream for luxurious texture and a sprinkle of fresh parsley for a vibrant touch, this dish is as visually appealing as it is delicious. Serve it alongside crusty bread or crackers for a cozy, satisfying meal that’s sure to become a family favorite. Perfectly suited for fall and winter, this crock pot chowder is a go-to recipe for soothing comfort food.
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 4 medium Red potatoes
- 2 cups Sweet corn kernels
- 1 15-ounce can Diced tomatoes (with their juice)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 large Yellow onion
- 4 large Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Thyme (dried)
- 2 tablespoons Parsley (fresh, chopped)
- 1 tablespoon Olive oil
Instructions
Dice the onion and mince the garlic. Set aside.
Wash the red potatoes thoroughly, and dice them into 1-inch cubes. Leave the skin on for added texture and nutrients.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté for 3-5 minutes until fragrant and softened.
Place the chicken breasts in the bottom of the crock pot.
Add the sautéed onion and garlic, diced potatoes, corn, diced tomatoes (with their juice), smoked paprika, thyme, salt, and black pepper into the crock pot.
Pour the chicken broth into the crock pot, ensuring all ingredients are submerged.
Cover the crock pot with a lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and the potatoes are tender.
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot.
Stir in the heavy cream to make the chowder rich and creamy. Let it heat through for 10-15 minutes on LOW.
Taste and adjust seasonings as needed. Sprinkle fresh chopped parsley on top before serving.
Ladle into bowls and enjoy your homemade Crock Pot Tomato Potato Chicken Corn Chowder with crusty bread or crackers.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 6990 mg | 304% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 55.9 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6025 mg | 128% | |
*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.
