Crockpot Chicken Potato & Corn Chowder
A rich, creamy chowder with tender chicken, sweet corn, and potatoes, seasoned with smoked paprika and black pepper. Perfect for cozy evenings and hearty comfort meals.
Servings: 4 servings
Calories: 380kcal
Ingredients
- 2 chicken breasts (boneless, skinless)
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes (diced into 1-inch cubes)
- 1 small onion (diced)
- 3 cups chicken broth (low sodium)
- 1/2 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 cup halal turkey bacon bits (alternatively use vegetable oil)
- 2 green onions (thinly sliced for topping)
Instructions
- Lightly grease crockpot if desired
- Add chicken breasts, diced potatoes, corn, and quinoa into crockpot
- Pour chicken broth over ingredients
- Sprinkle with smoked paprika and black pepper
- Cook on LOW for 6 hours or HIGH for 4 hours
- Remove chicken, shred with forks, and return to pot
- Stir in heavy cream until blended
- Transfer to serving bowls and top with halal bacon bits and green onions
Notes
For a halal-friendly option: skip bacon and top with fried halal turkey bacon
Prep ahead by chilling chowder in airtight containers
Reheats well on low heat or stovetop
Prep ahead by chilling chowder in airtight containers
Reheats well on low heat or stovetop