Slow Cooker Chicken Corn and Potato Chowder

Name: Slow Cooker Chicken Corn and Potato Chowder
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1134 g) bone-in, skin-on chicken thighs, patted dry, seasoned with salt and pepper; 6 cups (1440 ml) low-sodium chicken broth; 1½ lb (680 g) russet potatoes, peeled and cut into ¾-inch cubes; 1 medium (150 g) yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 2 cups (320 g) frozen corn kernels; 1½ cups (360 ml) whole milk; 3 tablespoons (43 g) unsalted butter; 2 tablespoons (16 g) all-purpose flour; 1 teaspoon (1 g) dried thyme; 1 whole bay leaf; kosher salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A comforting, creamy chowder made with tender chicken thighs, sweet corn, and hearty potatoes simmered low and slow. The chicken becomes fall-apart tender while the vegetables soften into a rich, velvety broth. This is the kind of soup that fills the house with warmth and takes just minutes of prep before the slow cooker does the work.

Prep: 15 min
Cook: —
Wait: 7 hr
Total: 7 hr 15 min
Makes: 6 cups (about 1.4 liters)

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Steps

Before you start

Pat the chicken thighs dry with paper towels so they brown better
Prep all vegetables before adding to the slow cooker
Use a 6-quart slow cooker or larger to accommodate all ingredients
Have the milk measured and ready to add at the end

1
Prepare the vegetables
- Peel and cut the russet potatoes into ¾-inch cubes.
- Dice the onion into small pieces.
- Mince the garlic.
- Measure out the frozen corn.
- Have everything ready before starting the slow cooker.
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Ready when: All vegetables prepped and measured
Tip: Prep vegetables while the slow cooker is heating, or do this step up to 2 hours ahead and refrigerate.
2
Layer the slow cooker
- Place the patted-dry chicken thighs in the bottom of a 6-quart slow cooker.
- Scatter the diced potatoes, onion, and garlic evenly over the chicken.
- Sprinkle the dried thyme and place the bay leaf on top.
- Pour in the chicken broth so it comes up around but doesn't completely submerge the chicken.
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Ready when: All ingredients added to slow cooker
Tip: Don't skip patting the chicken dry—it helps it brown slightly on the edges for better flavor.
3
Cook on low for 6 hours
- Cover the slow cooker with its lid and set to LOW.
- Cook for 6 hours.
- The chicken thighs will become very tender and the potatoes will be soft.
- Do not stir during cooking—the natural convection in the slow cooker will do the work.
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Ready when: Chicken meat shreds easily when tested with a fork, potatoes are soft but not falling apart
Tip: Slow cookers vary; if your cooker runs hot, start checking at the 5-hour mark.
4
Shred the chicken
- Once the cooking time is done, carefully remove the chicken thighs from the slow cooker using tongs or a slotted spoon.
- Place them on a cutting board and let cool for 2 minutes.
- Remove and discard the bones and skin, then shred the meat using two forks or your fingers.
- Discard the bay leaf.
- Return the shredded chicken to the slow cooker.
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Ready when: Chicken is shredded into bite-sized pieces and returned to the pot
Tip: Work quickly so the broth stays hot; the shredding will go faster if the chicken is still warm.
5
Make the roux
- While the chicken is cooling, melt the butter in a small saucepan over medium heat.
- Once melted, add the flour and whisk constantly for about 1 minute, creating a paste.
- This roux will thicken the chowder.
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Ready when: Roux is smooth and light brown, no lumps visible
Tip: The roux should smell toasty, not burnt. If it darkens too quickly, remove from heat immediately.
6
Add corn and thicken
- Turn the slow cooker to HIGH.
- Stir the frozen corn into the broth.
- Slowly pour the warm roux into the slow cooker, stirring constantly with a wooden spoon to break up any lumps and fully incorporate it into the liquid.
- The chowder will begin to thicken immediately.
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Ready when: Roux is fully incorporated, no lumps remain, broth is beginning to thicken
Tip: Stir constantly while adding the roux to prevent lumps; slow, steady whisking works best.
7
Add milk and heat
- Pour in the milk slowly while stirring gently.
- Continue stirring for about 2 minutes until the milk is fully incorporated and the chowder is creamy and smooth.
- The slow cooker is still on HIGH.
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Ready when: Milk is fully mixed in, chowder is creamy and no streaks of white remain
Tip: Add the milk slowly to avoid shocking the hot broth and causing the dairy to break.
8
Season and warm through
- Taste the chowder and season with kosher salt and freshly ground black pepper.
- Turn the slow cooker to LOW and let it warm through for 10 minutes so the flavors meld.
- Stir once more before serving.
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Ready when: Chowder is steaming gently, all ingredients are heated through, flavors are balanced
Tip: Season conservatively at first; you can always add more salt or pepper at the table.

Good to know

Tips

For deeper flavor, brown the chicken thighs in a skillet over medium-high heat for 3 minutes per side before adding to the slow cooker. This adds color and caramelized flavor, though it's not essential.
If your slow cooker is smaller than 6 quarts, reduce all ingredients by one-quarter. Avoid overfilling—the slow cooker should be no more than two-thirds full.
For a chunkier texture, mash some of the potatoes against the side of the slow cooker with the back of a spoon after cooking. This thickens the broth naturally without additional roux.
Crispy bacon crumbled over each bowl, or fresh dill and a dollop of sour cream, elevates this comfort soup. Add just before serving.

Make ahead

Prep all vegetables up to 2 hours ahead, cover, and refrigerate. Assemble the slow cooker up to 8 hours in advance; refrigerate until you're ready to turn it on. Add 30 minutes to the cooking time if starting from cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months (the soup may separate slightly when thawed; reheat gently on the stovetop over medium heat, stirring occasionally, and add a splash of milk or broth to restore the creamy texture). Do not freeze individual servings in glass containers. Reheat from frozen on LOW in the slow cooker for 2–3 hours, or thaw overnight in the refrigerator and reheat on the stovetop over medium heat for 15–20 minutes.

Substitutions

bone-in, skin-on chicken thighs → boneless, skinless chicken thighs or 2 lb chicken breasts. Boneless thighs or breasts will cook faster; reduce the initial cooking time to 4–5 hours on LOW. Breasts can dry out slightly, so check at 4 hours.
whole milk → heavy cream, half-and-half, or non-dairy milk such as oat or cashew milk. Heavy cream will make the chowder richer; half-and-half is a lighter option. Avoid skim milk as it won't create the same creamy texture. Non-dairy milks work well but may separate slightly when reheated.
frozen corn kernels → fresh corn kernels (about 2 cups), or canned corn drained and rinsed. Fresh corn adds sweetness and texture; use kernels cut from 3–4 ears. Canned corn is convenient and works equally well; drain thoroughly to avoid excess liquid.
russet potatoes → Yukon Gold potatoes or red potatoes. Yukon Gold potatoes are slightly sweeter and create a naturally creamier broth. Red potatoes hold their shape a bit better; they will cook at roughly the same rate as russets in a slow cooker.