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Crockpot Potato Corn Chowder

This Chicken Corn Chowder is about to become a new easy family favorite! It's comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy - and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 -8


  • 1 pound chicken breasts or bone-in chicken thighs
  • 3 cups broccoli florets chopped
  • 2 cups cubed Yukon or red potatoes (about 1/2 cubes")
  • 3 large carrots, sliced (about 2 cups+)
  • 1 15 oz. can sweet corn rinsed and drained
  • 15 oz. can can sweet creamed corn
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • 6 cups low sodium chicken stock
  • 2 tablespoons dry ranch dressing seasoning mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup flour
  • 4 oz. cream cheese softened
  • 1 12 oz. can evaporated milk
  • 1-2 cups freshly grated sharp cheddar cheese
  • 8 strips bacon cooked and crumbled

Garnish (optional)

  • 2 green onions, chopped
  • 4 strips bacon, cooked and crumbled
  • shredded sharp cheddar cheese


  • Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the flour (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
  • Remove chicken and allow to rest 5 minutes before dicing or shredding.
  • Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
  • When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
  • Garnish individual servings with green onions and additional bacon and cheese (optional).


*I prefer a little firmer broccoli so I leave my broccoli pieces a little larger then cut them into bite size pieces when the soup is done.