slow cooker chicken-corn chowder

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

Betty Crocker recipe from Arlene Cummings says," the slow cooker does all the work for this rich and flavorful chowder , so you don't have to!

(2 ratings)
yield 12 servings
prep time 20 Min
cook time 4 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker chicken-corn chowder

  • 6
    boneless skinless chicken breasts or thighs, cut into 1 inch cubes
  • 3 lg
    new potatoes,peeled,cut into 1-inch cubes
  • 3 md
    carrots, chopped
  • 3
    celery stalks, chopped
  • 1 md
    red bell pepper, seeded, chopped
  • 1 bunch
    green onion,cleaned, and chopped green part too
  • 2 pkg
    12 oz. each fresh steamer niblets frozen corn
  • 4 1/2 oz
    can chopped green chiles, optional
  • 3 oz
    pkg. cream cheese, cut up
  • 2 c
    low sodium chicken broth
  • 2 1/2 c
    milk or cream
  • 1 c
    sherry wine
  • 3 Tbsp
    butter or margarine
  • 1 Tbsp
    granulated sugar
  • 1/2 c
    cream or milk
  • 2 Tbsp
    cornstarch or 1/4 c. instant potatoes
  • pepper to taste
  • 1/2 c
    crispy fried and crumbled bacon or real bacon bits

How To Make slow cooker chicken-corn chowder

  • 1
    Mix all ingredient except bacon, instant potatoes,1/2 c. cream, or the cornstarch. Cover; cook on High heat setting about 4 hours or on low heat for 8 hours. In small bowl, beat 1/2 cup cream, cornstarch or the instant potatoes with a whisk until smooth. Stir mixture into slow cooker. Cover and cook 15 minutes longer. Season chowder to taste with pepper and salt. Garnish individual bowl of chowder with bacon.
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