• Prep Time:
  • Cooking Time:
  • Serves: 10½ cups

Crock-Pot Creamy Chicken Corn Chowder.

  • Recipe Submitted by on

Category: Dinner Party, Corn, Chicken, Crockpot

 Ingredients List

  • 1 16-ounce bag frozen corn kernels
  • 2 cups frozen diced onions (see note)
  • 2 cups frozen shredded hash brown potatoes (sometimes labeled as country style)
  • 2 cans (14¾ ounces each) cream-style corn
  • 1 can (about 14 ounces) organic cream of mushroom soup (We like Health Valley Organic ”“ see note)
  • ¼ cup real bacon bits (not Bac-Os)
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 1 pound chicken breast
  • shredded reduced-fat cheese, minced fresh parsley, or whole grain dinner rolls (personal bread bowls) for serving, optional


1. Combine all ingredients except chicken breasts in your slow cooker, stirring to mix thoroughly and to break up any clumps of vegetables.

2. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.

3. Cook on low (6-8 hours), or on high (5 hours).

4. Just before serving, use two forks to shred chicken. Or, remove chicken from slow cooker onto a plate or cutting board and cut it into small cubes, and then return chicken to soup in slow cooker.

5. Serve soup sprinkled with cheese or parsley, if desired. Can be served in hollowed-out, whole-grain dinner rolls as bread bowls.

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