Best 4 Slow Cooker Chicken Corn Chowder Recipes

SLOW-COOKER CHICKEN-CORN CHOWDER

Steps:

• In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
• Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
• In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
• Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
• To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• 1. Wash the potatoes well and pierce the skin several times with a fork. Microwave until potatoes are almost cooked, still a little firm and not too soft. Set aside to cool.
• 2. In a large skillet fry the bacon until crispy and set aside to drain on paper towel lined plate. Remove all but 2 tablespoons of the bacon grease, or use 1 tablespoon each of reserved bacon grease and butter. Brown the chicken tenders on both sides and remove to a plate; set aside to cool. You can also use a rotisserie chicken to save even more time.
• 3. To the remaining drippings add onions, two-thirds of the green onions and celery to skillet, season with salt and pepper, and sauté for about 3 to 4 minutes, until just tender. Add garlic and sauté another minute but don't brown garlic. Add vegetables to crock pot, along with carrots, corn, chicken broth and (optional) dill weed to the crock pot and set the temperature to high.
• 4. Pull apart the chicken into large bite size pieces. If you use a Rotisserie chicken you can freeze the bones and skin for making chicken stock later. (Do this up to 3 days ahead of time)
• 5. Peel the potatoes and roughly mash two of them - not too fine. Chop the third potato into 1/2 to 1 inch dices. Add potatoes and chicken pieces to the crock pot and stir well.
• 6. Cover and cook on low for 7-8 hours. During the last 15 minutes, stir in the heavy cream. Taste and adjust seasonings as needed. If the chowder is thicker than you like, add a little chicken broth or water until it reaches the consistency that you like.
• 7. Garnish individual bowls with a little green onion and crumbled bacon. Serve with garlic bread or crusty french bread. Enjoy!
• 8. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. For an added kick, add 1 lb cooked Louisiana crawfish tails about 30 minutes before serving. DON'T use crawfish from China or Spain.