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.
Recipe Variations
Vegetables
- Spinach: Chopped spinach can give the chowder additional color and flavor. Add it to the chowder when you add the cream or milk.
- Peas: Add frozen steamed peas or peas and carrots along with the cream or milk.
- Fennel: Add thinly sliced fennel to the soup mixture.
Meat
- Ground Meat: Replace the chicken with browned ground beef, turkey, sausage, or chorizo.
- Turkey: Instead of chicken, use leftover turkey.
- Ham: Ham is another excellent replacement for the chicken, or use half chicken and half diced ham.
How to Store
Keep leftovers in an airtight container in the fridge. Enjoy the leftover chowder within 3 to 4 days. Reheat it gently on the stovetop. Or reheat it in the microwave, stirring every 30 to 45 seconds to ensure even heating.
PrintEasy Slow Cooker Chicken Chowder
This delicious chicken chowder is versatile, and it can be cooked in a slow cooker or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup Recipes, Chicken Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 10 3/4-ounce can cream of chicken soup
- 1 10 3/4-ounce can cream of potato soup
- 1 cup chicken broth
- 2 cups chopped cooked chicken
- 2 cups frozen corn kernels, thawed
- 2 green onions, thinly sliced (save some of the dark green for garnish if desired)
- 1/4 cup diced pimentos
- 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
Stovetop: Combine the ingredients in a large saucepan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 15 to 20 minutes. Add the half-and-half or milk, taste and adjust the seasonings, and bring to a simmer. Cook for 4 to 5 minutes or until hot, then stir in the parsley and serve.
