Creamy Chicken and Corn Chowder

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety slow-cooked chowder with tender chicken, sweet corn, and carrots, perfect for cozy family dinners that even picky eaters will enjoy. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs boneless skinless chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 3 cloves garlic
• 4 cups low-sodium chicken broth
• 2 cups frozen corn kernels
• 1 cup potatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs (cut into 1-inch cubes) and cook for 5-6 minutes, turning occasionally, until golden brown; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large onion (finely diced) and cook for 3 minutes until softened, then add 2 carrots (peeled and diced into 1/2-inch cubes) and cook for 2 more minutes. Add 3 cloves garlic (minced) and cook for 1 minute until fragrant.
3. Step 3: Transfer onion mixture to slow cooker, then add 4 cups low-sodium chicken broth, 2 cups frozen corn kernels, 1 cup diced potatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
4. Step 4: Cover and cook on LOW for 6-7 hours, or until chicken is tender and vegetables are cooked through.
5. Step 5: Stir in 1/2 cup heavy cream and cook on LOW for 30 minutes more until heated through (do not boil).