Chicken corn chowder is the ultimate comfort food, and making it in a slow cooker elevates it to a whole new level of ease and deliciousness. This recipe delivers a creamy, flavorful chowder that's perfect for a chilly evening or a cozy weekend brunch. Forget about slaving over a hot stove; let your slow cooker do the work while you relax!
What Makes This Slow Cooker Chicken Corn Chowder Special?
This recipe isn't just your average chicken corn chowder. We've focused on building layers of flavor, ensuring a rich and creamy texture without relying on heavy cream. We'll use simple techniques to maximize the flavor of each ingredient, resulting in a chowder that's both satisfying and sophisticated. The slow cooking process gently melds the flavors, creating a depth that's impossible to achieve with quicker methods.
Ingredients You'll Need:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 (15-ounce) cans whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1/2 cup milk (or half-and-half for extra richness)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
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Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds a deeper flavor base.
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Slow Cooker Magic: Transfer the sautéed vegetables to your slow cooker. Add the chicken breasts, chicken broth, corn, diced tomatoes and green chilies, thyme, oregano, and black pepper.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred and Thicken: Remove the chicken from the slow cooker and shred it using two forks. In a small bowl, whisk together the flour and milk until smooth. Stir the flour mixture into the slow cooker. Cook for another 15-20 minutes on low, or until the chowder has thickened to your desired consistency.
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Combine and Season: Return the shredded chicken to the slow cooker. Stir to combine and season with salt to taste.
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Serve and Enjoy: Garnish with fresh parsley and serve hot with crusty bread or crackers.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken saves you time and effort. Simply shred the chicken and add it to the slow cooker during the last hour of cooking.
What other vegetables can I add to this chowder?
Feel free to experiment! Potatoes (diced), bell peppers, or zucchini would all be delicious additions. Add them along with the onions, carrots, and celery in step 1.
Can I make this chowder ahead of time?
Yes! This chowder tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How can I make this chowder thicker?
If your chowder isn't thick enough, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the chowder during the last 15 minutes of cooking.
Is this chowder gluten-free?
This recipe is naturally gluten-free, provided you use gluten-free chicken broth and avoid any added gluten-containing seasonings or ingredients. Always check labels to be sure.
This slow cooker chicken corn chowder is a recipe you'll want to make again and again. Its ease of preparation, delicious flavor, and comforting warmth will make it a family favorite in no time. Enjoy!
