Description
Experience the ultimate comfort in a bowl with this slow cooker chicken and corn chowder. This hearty dish features tender chicken thighs, sweet corn, and potatoes simmered to perfection in a savory, aromatic broth. Finished with a touch of half-and-half for a velvety texture, this meal is both nourishing and effortless, making it an ideal choice for busy weeknights when you crave a wholesome, homemade dinner that feels like a warm hug.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potatoes, diced into small, even pieces
1 medium onion, finely diced
3 cups frozen or canned sweet corn kernels
3 cups chicken bone broth (alcohol-free)
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup half-and-half
1 tablespoon cornstarch
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Place the diced chicken, potatoes, onions, and corn into the slow cooker.
Add the minced garlic, dried thyme, chicken broth, salt, and pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and potatoes are tender.
In a small bowl, whisk together the half-and-half and cornstarch until smooth.
Stir the mixture into the slow cooker and cook for an additional 15 to 20 minutes on high until the chowder thickens slightly.
Adjust seasoning if needed and serve warm, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a dairy-free alternative, substitute the half-and-half with full-fat canned coconut milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg