Slow Cooker Chicken Chowder
Create this easy slow cooker chicken chowder with minimal effort. This versatile recipe can be cooked in a slow cooker or on the stovetop.
This easy slow cooker chicken chowder is a snap to throw together. Besides being easy, the chicken chowder may be cooked leisurely in the slow cooker or quickly on the stovetop. Corn, seasonings, and condensed soups make it convenient and flavorful with simple ingredients and minimal effort.
This chowder is also versatile. You can add extra vegetables, like a cup or two of chopped spinach or peas, or make it with turkey or ground meat. See the variations for more ideas.
When it comes to serving, the options are endless. You can pair the soup with crusty bread, rolls, biscuits, focaccia, or cornbread, making it a satisfying meal. The recipe makes about 6 cups, enough to serve 4 to 6 people, so there’s plenty to share.
Why You’ll Love It
Hands-off and easy. Just mix and let the slow cooker do the work—no sautéing or extra steps.
Family-friendly flavors. Creamy and comforting with sweet corn, chicken, and herbs.
Highly adaptable. Use leftover chicken or turkey and swap in your favorite vegetables or seasonings.
Ingredient Notes
- Cream of chicken & potato soups: These form the base of the chowder and keep prep time minimal.
- Chicken broth: Adds flavor and helps thin the chowder to your preferred consistency.
- Cooked chicken: Use leftover or rotisserie chicken, chopped or shredded.
- Corn: Frozen corn kernels add sweetness and texture.
- Green onions: Provide fresh, mild onion flavor; reserve some for garnish.
- Pimentos: For color and mild tang.
- Herbes de Provence or Italian seasoning: Either works well—choose based on your pantry.
- Half-and-half or milk: Stirred in at the end for a creamy finish.
- Parsley: Adds a fresh, herbal pop at the end.
Steps to Make Slow Cooker Chicken Chowder
- Add the base ingredients. Combine soups, broth, chicken, corn, green onions, pimentos, herbs, and pepper in the slow cooker.
- Cook slowly. Cover and cook on low for 3 to 4 hours, until heated and flavors are blended.
- Finish with cream. Stir in the half-and-half or milk, adjust seasoning, and continue cooking until hot.
- Garnish and serve. Stir in parsley and ladle into bowls. Top with extra green onions or parsley if desired.
Tips for Chicken Chowder
- If using rotisserie chicken, remove the skin and chop or shred the meat before adding.
- Add extra broth or milk at the end to thin the soup if needed.
- For stovetop preparation, simmer gently for about 20 minutes before adding the cream.
- Use a potato masher at the end if you want a thicker, chowder-style texture.
Recipe Variations
- Spinach: Stir in chopped spinach with the cream or milk for added color and nutrition.
- Peas: Add steamed peas or a peas-and-carrots mix with the dairy near the end of cooking.
- Fennel: Thinly slice and add with the base ingredients for a subtle anise flavor.
- Ground meat: Use browned ground beef, turkey, sausage, or chorizo in place of the chicken.
- Turkey: Leftover cooked turkey works just as well as chicken.
- Ham: Substitute part or all of the chicken with diced ham for a smoky twist.
Serving Suggestions
- Serve with crusty bread, biscuits, or focaccia for dipping.
- Pair with a side salad or fruit salad for a balanced lunch.
- Add a sprinkle of shredded cheese or crumbled bacon on top.
- Offer crackers on the side or crushed over the top for crunch.
How to Store and Reheat
Refrigerate: Store leftover chowder in an airtight container for up to 4 days.
Freeze? Not ideal due to dairy, but small portions may freeze if texture changes are acceptable.
To Reheat: Reheat gently on the stovetop over low heat, or microwave in short intervals, stirring between rounds.
Easy Slow Cooker Chicken Chowder
Ingredients
- 1 can cream of chicken soup, (10 3/4-ounce)
- 1 can cream of potato soup, (10 3/4-ounce)
- 1 cup chicken broth
- 2 cups cooked chicken, chopped
- 2 cups corn kernels, frozen, thawed
- 2 green onions, thinly sliced (save some of the dark green for garnish if desired)
- 1/4 cup pimentos, diced
- 1 teaspoon herbes de Provence , or Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups half-and-half , or whole milk
- 2 tablespoons chopped fresh parsley
Instructions
- Combine Ingredients: Combine the soups, chicken broth, chicken, corn, green onions, pimentos, herbes de Provence, and pepper in the slow cooker.
- Slow-Cook: Cover the slow cooker and cook on low for 3 to 4 hours. Add the cream or milk, taste and adjust the seasonings, and cook for 20 to 30 minutes longer or until hot. Thin with extra milk or chicken broth if desired and stir the parsley into the soup.
- Serve: Serve in bowls with crackers or crusty bread and garnish with green onion tops or extra chopped parsley.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
