This Crock Pot Chicken Chowder is so delicious! It is perfect to warm you up on a cool day or to provide a great bowl of comfort any day of the year!
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Aunt Lou here.
Now, this isn’t my usual dump and go kind of recipe, but it isn’t difficult either. And your little bit of effort chopping up some yummy veggies is well worth it! While my kids aren’t too keen on celery, they were very excited to see all of the carrots. I hope a bowl of this Crock Pot Chicken Chowder is enjoyed as much at your house as it is at mine!
Crock Pot Chicken Chowder
Note: Scroll to the bottom for the printable recipe.
How to Make Chicken Chowder in a Crock Pot
Put your chicken, potatoes, broth, bullion, celery, onion, carrots and pats of butter in your 6-quart crock pot. Mix together your milk and flour in a blender until it is smooth and add to your crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally throughout cooking. During the last half hour of cooking, turn your crock pot up to high, if it isn’t on high already, and stir frequently until it has thicken to your desired thickness, noting that it will thicken more as it cools.
Crock Pot Chicken Chowder Notes
- Make sure you stir this occasionally at first and frequently at the end. Stirring it will keep the milk and flour mixture from settling in the bottom of your crock pot and will make sure that it thickens up to make a nice chowder.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Chicken Chowder
Crock Pot Chicken Chowder
Ingredients
- 1.5-2 lbs boneless, skinless chicken cubed
- 2 lbs potatoes peeled and cubed
- 6 cups chicken broth
- 2 cubes chicken bullion
- 1/2 cup celery sliced
- 1/4 cup onion diced
- 1 cup carrots sliced
- 1/4 cup butter sliced
- 12 oz can evaporated milk
- 3/4 cup all-purpose flour
Instructions
- Put your chicken, potatoes, broth, bullion, celery, onion, carrots and pats of butter in your 6-quart crock pot.
- Mix together your milk and flour in a blender until it is smooth and add to your crock pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally throughout cooking.
- During the last half hour of cooking, turn your crock pot up to high, if it isn’t on high already, and stir frequently until it has thicken to your desired thickness, noting that it will thicken more as it cools.
Notes
- Make sure you stir this occasionally at first and frequently at the end. Stirring it will keep the milk and flour mixture from settling in the bottom of your crock pot and will make sure that it thickens up to make a nice chowder.
- Check out our favorite Slow Cookers, Pressure Cookers, Multi-Cookers and Air Fryersin our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
I have more luck with cornstarch than flour. Can I substitute cornstarch for the flour?
Hi Cathie!
I have not tried it with cornstarch, but think it could work. If you give it a try, let me know how it goes!
Aunt Lou
Do you have recipes for air fryers? Would love to get those.
Hi Trish!
We have a small collection of air fryer recipes that you can find here: https://www.recipesthatcrock.com/category/air-fryer/