Slow Cooker Chicken Chowder

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This easy slow cooker chicken chowder is a snap to throw together. Chicken, corn, seasonings, and condensed soups make it convenient and flavorful, and it makes an excellent lunch or dinner with crackers or crusty bread.

This chowder is also versatile. You can add extra vegetables, like a cup or two of chopped spinach or peas, or use turkey or ground meat.

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.

What You’ll Like About This Recipe

• Minimal prep. Most ingredients go directly into the slow cooker. There’s no need to sauté or precook vegetables, making it low-effort and quick to assemble.
• Creamy texture without a roux. Using condensed soups and half-and-half creates a smooth chowder base with consistent results.
• Versatile ingredients. It’s easy to substitute leftover vegetables, different types of cooked chicken, or alternate seasonings you already have.
• Good for leftovers and reheating. The chowder keeps its texture well when warmed gently, making it meal-prep friendly.
• Flexible cooking method. While designed for the slow cooker, it can also be made on the stovetop with the same ingredient list and a short simmer.

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

1. Add the condensed soups, broth, cooked chicken, corn, green onions, pimentos, herbs, and pepper to the slow cooker. Stir everything together so the soups blend evenly.
2. Cover and cook on low until the flavors have melded and the chowder has thickened slightly.
3. Stir in the half-and-half or milk and adjust seasonings to taste. Continue cooking briefly so the chowder becomes hot and smooth.
4. Thin the soup with additional broth or milk if needed, then stir in chopped parsley.
5. Ladle into bowls and garnish with green onion tops or more parsley.

Recipe Variations

• Vegetable-forward version. Add diced carrots, celery, or potatoes at the beginning of cooking for more body.
• Spicy version. Add a pinch of cayenne or diced green chiles to give the chowder gentle heat.
• Bacon version. Stir in cooked, crumbled bacon for added richness.
• Herb version. Replace the herbes de Provence with dill or parsley for a lighter, fresher flavor.
• Seafood variation. Substitute part of the chicken with cooked shrimp or mild white fish for a seafood chowder.

Serving Suggestions

• Serve with crusty bread, biscuits, or cornbread to soak up the creamy broth.
• Add a simple green salad for a lighter accompaniment.
• Pair with roasted vegetables when serving as a dinner main.
• Choose crackers or oyster crackers for topping when serving small bowls.

How to Store

• Refrigerate leftovers for up to 3 days. The chowder will thicken, so add a small splash of broth when reheating.
• Freeze is not recommended for dairy-based chowders, as the texture can separate when thawed.
• Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the soup smooth.