Description
A comforting and creamy slow cooker chicken chowder packed with tender chicken, potatoes, corn, and savory flavors. Perfect for an easy weeknight meal.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 cups low sodium chicken broth
2 cups frozen corn kernels
1 cup diced celery (about 2 stalks)
1 cup diced carrots (about 2 medium carrots)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
In the slow cooker, combine the chicken pieces, diced potatoes, chopped onion, minced garlic, chicken broth, frozen corn, diced celery, diced carrots, dried thyme, smoked paprika, black pepper, and salt.
Stir the ingredients gently to combine.
Cover and cook on low for 6 hours, or until the chicken is cooked through and the vegetables are tender.
About 30 minutes before serving, in a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and turns lightly golden, stirring constantly.
Gradually whisk in the half-and-half and cook until the mixture thickens, about 3-4 minutes.
Stir the thickened half-and-half mixture into the slow cooker chowder.
Cover and cook on high for an additional 20-30 minutes until the chowder is creamy and heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped fresh parsley over each serving before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours