Crock Pot Chicken Potato Corn Chowder

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This Crock Pot Chicken Potato Corn Chowder is super easy to make. It is also a great comfort food recipe that will fill you up!

Prep Time15

Cook Time3

Shredding of Chicken5

Total Time3 20

Course: Soup

Cuisine: American

Keyword: Crock Pot Chicken Potato Corn Chowder

Servings: - 8 servings

Calories: 406kcal

Author: Aunt Lou

2 lbs boneless skinless chicken thighs (or chicken breasts cut into thigh size pieces)
4 cups frozen diced hash brown potatoes thawed
30.5 oz whole kernel corn (2-15.25 oz cans) undrained
29.5 oz cream-style corn (2-14.75 oz cans)
24 oz evaporated milk (2-12 oz cans)
1 medium yellow onion chopped
7 slices bacon cooked crisp and crumbled
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1.5 teaspoons lemon pepper seasoning
1 slice bacon cooked crisp and crumbled (optional garnish)

Place 2 lbs boneless skinless chicken thighs, 4 cups frozen diced hash brown potatoes (thawed), 30.5 oz whole kernel corn (undrained), 29.5 oz cream-style corn, 24 oz evaporated milk, 1 medium yellow onion (diced), 7 slices bacon (cooked crisp and crumbled), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce, 1/4 teaspoon pepper, and 1.5 teaspoons lemon pepper seasoning in a 6 quart slow cooker and stir.
Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring halfway through the cooking time, if possible, so that everything will cook evenly.
Place chicken in a large bowl to shred with two forks or shred in your slow cooker, whichever you prefer.
Stir chicken in with the rest of the chowder until well blended.
If desired, top servings with the crumbles from 1 slice bacon cooked crisp and crumbled.

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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.