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Slow Cooker Chicken and Corn Chowder with Bacon

Slow cooker chicken and corn chowder with bacon turns chicken thighs, Yukon Gold potatoes, and frozen corn into a creamy, hearty meal. The slow-cooked potatoes are partly mashed to thicken the chowder, then cream and crisp bacon finish each bowl.
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Prep Time 15 minutes
Cook Time 7 hours 51 minutes
Total Time 8 hours 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices bacon chopped
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 bag (12 oz) frozen corn
  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8-10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off all but 1 tablespoon of fat from the skillet.
  4. Add the onion and celery to the skillet and cook over medium heat for 4-5 minutes, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Transfer the vegetables and bacon fat to a 6-quart slow cooker.
  7. Add the broth, potatoes, corn, chicken, thyme, salt, pepper, and bay leaf to the slow cooker.
  8. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender and the chicken reaches 165°F.
  9. Remove the chicken and bay leaf.
  10. Mash some of the potatoes in the slow cooker.
  11. Shred the chicken with two forks.
  12. Whisk the cream, cornstarch, and cold water in a bowl until smooth.
  13. Stir the mixture into the slow cooker.
  14. Cover and cook on HIGH for 20-30 minutes, until hot and lightly thickened.
  15. Stir the shredded chicken and bacon into the chowder.
  16. Cover for 5 minutes, then serve.

Notes

For a thicker chowder, mash more potatoes before adding the cream mixture. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. Half-and-half can replace the heavy cream for a lighter chowder.