Crockpot Chicken Corn & Bacon Chowder

There’s just something about a big, cozy bowl of chowder that feels like a warm hug at the end of a long day.

This Crockpot Chicken Corn & Bacon Chowder is one of those comforting, no-fuss meals I keep coming back to when I want something creamy, savory, and totally satisfying.

It’s packed with tender chicken, sweet corn, crispy bacon, and creamy potatoes—and the best part?

You toss it all into the crockpot and let it do the work.

It’s the kind of recipe that smells amazing all day and tastes even better.

this recipe!

Why I Love This Recipe

This chowder is one of my go-to comfort meals, and here’s why I make it over and over again:

• Set it and forget it – the crockpot does all the heavy lifting
• Layered flavors – the combo of smoky bacon, creamy potatoes, and sweet corn is next-level
• Feeds a crowd – it makes enough for leftovers, and the flavor gets even better the next day
• Freezer-friendly – it holds up great if you want to prep meals in advance

I first made this when I needed a filling meal during a busy work week, and I was blown away by how little effort it took for something that tasted so rich and hearty. It’s a recipe that brings people to the kitchen asking, “What’s that amazing smell?”

What You’ll Need

• 1 ½ lbs boneless skinless chicken breasts
• 6 slices thick-cut bacon, chopped
• 3 medium Yukon gold potatoes, peeled and diced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 3 cups frozen sweet corn
• 3 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Fresh chopped parsley for garnish (optional)

Pro Tips

• Use frozen corn right from the bag—no need to thaw.
• Chop bacon before cooking for even browning and easier handling.
• Sear bacon in a pan first for maximum flavor before adding to the crockpot.
• If you like a thicker chowder, mash some of the potatoes before serving.
• Add cream at the end so it doesn’t curdle during slow cooking.

Tools Required

• Crockpot (6-quart or larger)
• Large skillet
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon
• Ladle

Substitutions and Variations

• No heavy cream? Use half and half, or even whole milk with a tablespoon of cream cheese.
• No Yukon potatoes? Russet or red potatoes work fine too.
• Vegetarian version? Leave out the chicken and bacon, add white beans and extra veggies.
• Spicy kick? Stir in a diced jalapeño or a pinch of red pepper flakes.

Make Ahead Tips

• You can prep all the veggies, chop the bacon, and even measure out the seasonings the night before.
• Store the chopped ingredients in sealed containers in the fridge.
• Add everything to the crockpot in the morning, and you’re ready to go.

How to Make Crockpot Chicken Corn & Bacon Chowder

Step 1: Cook the bacon

Cook 6 slices chopped thick-cut bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.

Step 2: Layer ingredients in crockpot

In the crockpot, add 1 ½ lbs raw boneless skinless chicken breasts, 3 peeled and diced Yukon gold potatoes, 1 small finely diced yellow onion, 3 minced garlic cloves, 3 cups frozen sweet corn, cooked bacon, 3 cups chicken broth, 1 tsp dried thyme, 1 tsp kosher salt, and ½ tsp black pepper.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.

Step 4: Shred the chicken

Remove the chicken breasts and shred using two forks. Return the shredded chicken to the crockpot.

Step 5: Make the cream mixture

In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute. Slowly whisk in 1 cup heavy cream until smooth and slightly thickened, about 2 minutes.

Step 6: Add cream mixture

Pour the cream mixture into the crockpot and stir everything together. Let it cook for another 10-15 minutes to heat through and thicken.

Step 7: Serve and garnish

Ladle chowder into bowls and garnish with extra crispy bacon and fresh chopped parsley if desired.

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• To reheat, warm gently on the stove or in the microwave. Add a splash of broth or milk if it thickens too much.
• You can freeze this chowder, but the cream may separate slightly. Stir well when reheating.

Servings and Time

• Makes: 6 servings
• Cook Time: 6-7 hours on low, or 3-4 hours on high
• Prep Time: 20 minutes
• Total Time: About 7 hours

Macros Information (Per Serving – Approximate)

• Calories: 420
• Protein: 28g
• Fat: 23g
• Carbs: 28g
• Fiber: 3g
• Sugar: 4g

Why This Recipe Works (Quick Science)

Cooking the chicken low and slow allows the proteins to gently break down, making it tender and easy to shred. The potatoes release starch into the broth, naturally thickening the chowder. Adding the roux and cream at the end prevents curdling and brings everything together with a velvety finish.

Common Mistakes

• Adding cream too early – it can curdle in the slow cooker if cooked too long.
• Overcooking the chicken – it can dry out, so don’t let it go too far past done.
• Not seasoning enough – taste at the end and adjust salt if needed.
• Skipping the roux – it’s key for a thick and creamy texture.

What to Serve With

• Crusty sourdough bread or garlic bread
• A simple green salad with vinaigrette
• Roasted green beans or asparagus
• Cheddar biscuits

FAQ

Can I use rotisserie chicken?
Yes! Add it during the last hour since it’s already cooked.

Can I make this dairy-free?
Use a plant-based milk and skip the butter roux. It won’t be quite as thick but still tasty.

Can I cook this on the stovetop?
Yep. Simmer everything in a large pot for 45-60 minutes until the chicken is cooked through and potatoes are tender. Add the cream mixture at the end.

Conclusion

This Crockpot Chicken Corn & Bacon Chowder is one of those recipes that just makes life easier and tastier. It’s hearty, creamy, and full of cozy vibes with hardly any work. I hope it becomes one of your favorites like it is mine. When you try it, let me know how it went in the comments—I’d love to hear if you made any fun twists or if it warmed your night like it does for me.