Creamy Hot Chicken Chowder Made in a Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the chicken in a skillet before adding it to the slow cooker. This adds a golden-brown crust and deepens the savory notes, though it's not necessary if you're short on time. If you do sear, use a little oil and work in batches to avoid overcrowding the pan. Then deglaze the pan with a splash of broth and pour that into the slow cooker to capture all the browned bits.

To make the chowder even more substantial, add a cup of cooked bacon or ham along with the chicken. The smoky saltiness pairs beautifully with the creamy broth.

For a thicker chowder, mash a few of the potato cubes against the side of the slow cooker before adding the cheeses, or stir in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons water at the end. Let it simmer for 10 minutes to thicken.

Variations

• Spicy Jalapeño Chowder: Add 1 diced jalapeño (seeds removed for less heat) along with the onion, and stir in 1/2 teaspoon of cayenne pepper with the spices. Top with sliced pickled jalapeños instead of dill pickles for an extra kick.
• Bacon Cheddar Chowder: Cook 6 slices of bacon until crisp, crumble, and stir half into the chowder just before serving. Top each bowl with the remaining bacon and a sprinkle of extra cheddar. The smoky bacon adds depth and richness.
• Herb and Leek Chowder: Replace the onion with 1 cup of sliced leeks (white and light green parts) and add 1 tablespoon of fresh chopped rosemary along with the thyme. This variation has a more delicate, aromatic flavor.
• Vegetable-Packed Chowder: Add 1 cup of diced carrots and 1 cup of chopped celery with the potatoes. For extra color, stir in a handful of baby spinach during the last 10 minutes of cooking until wilted.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add fresh croutons and pickles after reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and bubbly.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals.

Add a splash of broth or milk if the chowder has thickened too much. The croutons and pickles are best added fresh to each serving, as they will lose their crunch if stored with the soup.

This chowder is an excellent make-ahead meal. You can prepare all the ingredients the night before: cut the chicken, dice the potatoes and onion, and measure the spices. Store everything in separate containers in the refrigerator.

In the morning, simply layer everything in the slow cooker and start cooking. The cooked chowder also freezes well for up to 3 months—just omit the croutons and pickles, and thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this chowder as a main course with a side of crusty bread or a simple green salad. The brioche croutons add a buttery crunch that contrasts with the creamy soup, while the pickles provide a bright, acidic note.

For a heartier meal, pair it with a grilled cheese sandwich or a BLT. The chowder is also great for feeding a crowd—set out bowls of extra croutons, pickles, and shredded cheese so everyone can customize their serving.

For a festive presentation, garnish each bowl with a sprinkle of fresh chives or parsley before adding the croutons. If you prefer a milder pickle flavor, use bread-and-butter pickles instead of dill. The chowder is substantial enough to stand alone, but it also works as a starter for a larger dinner. Serve it in wide, shallow bowls to show off the creamy texture and colorful ingredients.

Frequently asked questions

Recipe card

Creamy Hot Chicken Chowder Made in a Slow Cooker

Prep 20 minCook 6 hTotal 6 h 20 minServes 8

Ingredients

• 2 lb boneless, skinless chicken breasts, cut into chunks
• 1 1/2 lb gold potatoes, diced (about 3 cups)
• 2 cups frozen sweet corn
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 8 oz cream cheese, softened and cubed
• 2 cups shredded sharp cheddar cheese
• Brioche croutons, for serving
• Sliced dill pickles, for serving

Instructions

1. Place the chicken chunks in the bottom of a 6-quart slow cooker. Scatter the diced potatoes, frozen corn, and diced onion over the chicken. Sprinkle with the minced garlic, dried thyme, smoked paprika, kosher salt, and black pepper. Pour the chicken broth over everything, making sure the liquid covers most of the ingredients. Stir gently to distribute the seasonings.
2. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender. The chicken should register 165°F (74°C) when checked with an instant-read thermometer.
3. Carefully remove the chicken pieces to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker and stir it into the broth and vegetables.
4. Add the cream cheese cubes and shredded cheddar to the slow cooker. Stir continuously for 2 to 3 minutes, until the cream cheese is completely melted and the cheddar is fully incorporated, creating a smooth, creamy broth. There should be no visible lumps or shreds of cheese.
5. Ladle the chowder into serving bowls. Top each bowl with a handful of brioche croutons and a few slices of dill pickle. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

485

Protein

38 g

Carbohydrates

32 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.