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chicken potato corn chowder for super bowl

Crock-Pot Creamy Chicken Corn Chowder Yield: About 10½ cups

Super easy to make Delicious crock-pot creamy chicken corn chowder without cream!
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Prep Time 10 minutes
Cook Time 5 hours
Servings: 10 Servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 cups 1% milk
  • 1 16- ounce bag frozen corn
  • 1 pound frozen chicken breast You could use fresh
  • 2 cups frozen chopped onions but you could use fresh
  • 2 cups frozen shredded hash brown potatoes sometimes labeled as country style
  • 2 cans creamed corn
  • 1 can cream of mushroom soup
  • 4 slices of bacon sautéed with half of the frozen onions
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic salt
  • ¼ teaspoon black pepper
  • 1 teaspoon fresh thyme chopped
  • shredded cheese to top if desired

Equipment

  • Crock pot
  • frying pan

Method
 

Preparation
  1. Combine all ingredients except chicken breasts and bacon and half of frozen onions in your slow cooker, stirring to mix thoroughly and to break up any clumps of frozen vegetables.
  2. Add frozen chicken breasts to mixture, pushing them to the bottom of the slow cooker.
In a frying pan
  1. Saute 4 slices of bacon and half of frozen onions until the onions are translucent. Add to the crockpot and stir.
Cook on low (6-8 hours), or on high (5 hours).
  1. Just before serving, remove chicken breasts and use two forks to shred chicken.
    Or,
    Remove chicken from slow cooker onto a plate or cutting board and cut it into small cubes, and then return chicken to soup in slow cooker.
Serve soup sprinkled with your favorite cheese or parsley, if desired.
  1. Can be served in bread bowls.
Enjoy!!