This slow cooker chicken potato soup is a family favorite: budget-friendly vegetables simmered low and slow, with dairy stirred in at the end to create a rich, creamy chowder without heavy cream. It’s comforting, simple to make, and packed with hearty flavor.
As the weather cools and fall approaches, a warm bowl of soup hits the spot. Potatoes and cheese together feel like classic comfort food — filling and familiar.
This chicken corn chowder is an easy, satisfying meal I often make when rotisserie chicken is on hand. I adapted the base idea from a ham chowder recipe, swapping in chicken because rotisserie chicken is affordable and versatile, and ham isn’t something I keep on hand year-round.
Why You’ll Love This Recipe:
- Easy: Prep in the morning by adding the chopped vegetables and broth to the slow cooker, then finish with dairy and shredded chicken in the evening. Minimal hands-on time.
- Budget Friendly: Uses inexpensive pantry and produce items—potatoes, canned corn, carrots, and leftover chicken make a hearty meal for little money.
- Creamy: A cornstarch slurry and a touch of sour cream create a smooth, indulgent texture without relying on heavy cream or cream cheese.
Ingredients
What you’ll need:
Potatoes — Any variety works. Peel russets; leave the thin skins on Yukon Golds or red potatoes if you prefer.
Corn — Canned is convenient and quick. Frozen or fresh corn work well too.
Shredded carrots — Pre-shredded saves time, but chopped carrots are fine.
Onion — One large or two small, diced (yellow or white).
Chicken broth — About 4 cups. Use store-bought, bouillon diluted with water, or homemade stock. Vegetable broth can substitute.
Minced garlic — Fresh or jarred; garlic powder can be used in a pinch.
Sea salt & black pepper — Adjust to taste, especially depending on the saltiness of your broth.
Milk — Any dairy milk will work; the recipe uses lower-fat milk but whole milk adds richness.
Cornstarch — Mixed with a little milk to thicken the chowder without heavy cream.
Sour cream — Adds tang and creaminess. Greek yogurt or softened cream cheese can substitute (cream cheese will take longer to incorporate).
Shredded cheddar — Sharp cheddar adds flavor; use your favorite melting cheese.
Rotisserie chicken — Shredded or chopped; any cooked chicken without strong seasoning is best.
Equipment:
A 6-quart (or larger) slow cooker or crockpot is ideal. You’ll also need a spoon or spatula and a small bowl for the cornstarch slurry.
How to Make this Delicious Soup:
Step 1: Prep Vegetables
Dice the onions and potatoes into bite-sized pieces so each spoonful has a mix of ingredients. Potatoes can be prepped the night before and stored in water (or in broth) in the refrigerator to prevent browning.
Step 2: Start the Slow Cooking
Place the potatoes, onions, shredded carrots, drained corn, chicken broth, minced garlic, salt, and pepper into the slow cooker. Stir to combine, cover, and cook on LOW for 8–10 hours (or on HIGH for 4–5 hours).
Step 3: Add Milk, Chicken, and Cornstarch
About 30–60 minutes before serving, stir in the shredded rotisserie chicken and 1½ cups milk. In a small bowl, whisk the remaining ½ cup milk with the cornstarch until smooth, then add it to the cooker. Turn the slow cooker to HIGH and let the soup thicken for about 30 minutes, stirring occasionally.
Step 4: Finish with Cheese & Sour Cream
Stir in the shredded cheddar and sour cream until melted and fully incorporated. Turn off the heat and serve with your choice of toppings.
Soup Topping Ideas
Add one or more of these for extra texture and flavor:
- Corn chips
- Avocado slices
- A dollop of sour cream
- Extra shredded cheese
- Crispy bacon
- Sliced green onions
Other Cooking Methods
If you don’t have all day, you can make this on the stovetop or in an Instant Pot.
Stovetop Directions
In a large pot, simmer the vegetables in broth over medium-high heat until tender, about 20 minutes. Reduce heat to medium-low, add the cornstarch slurry, milk, and cooked chicken, and cook until the soup thickens. Stir in cheese and sour cream before serving.
Instant Pot Directions
Place the vegetables, broth, and seasoning in the pressure cooker and cook on high pressure for 8–10 minutes. After a 5-minute natural release, quick-release the remaining pressure, add milk, chicken, and the cornstarch slurry, and use Sauté mode to thicken. Stir in cheese and sour cream until melted.
Allergy Considerations
The recipe as written is naturally gluten-free, but check labels for hidden gluten in packaged ingredients. I haven’t tested dairy-free milk alternatives extensively in this chowder; omitting dairy will yield a lighter chicken-potato soup rather than a creamy chowder.
Frequently Asked Questions
Not always. Peel russets for a better texture; leave the skin on Yukon Golds or red potatoes if you prefer the added color and nutrients.
Freezing isn’t ideal—potatoes can become grainy and dairy may separate. The soup keeps well in the refrigerator for a few days in airtight containers and reheats nicely on the stove.
Yes. Arrowroot can be used, or partially blend some of the cooked vegetables with an immersion blender to create a thicker texture before adding the chicken and dairy.
Yes. Add boneless skinless chicken breasts or thighs with the vegetables, ensuring they’re submerged. Cook until tender, then shred or chop before adding dairy.
Recipe
Crockpot Chicken Potato Chowder
Ingredients
- 2 lb potatoes (about 4 medium)
- 15 oz canned corn, drained
- 8 oz shredded carrots
- 2 small onions (or 1 large), diced
- 4 cups chicken broth
- 2 tbsp minced garlic
- 2 cups milk
- 3 tbsp cornstarch
- ½ cup sour cream
- 8 oz shredded cheddar cheese
- 2 cups rotisserie chicken, shredded
- ½ tsp sea salt, to taste
- ½ tsp black pepper, to taste
Instructions
- Dice the onions and potatoes. Add them to the crockpot with corn, carrots, garlic, salt, pepper, and chicken broth.
- Cook on LOW for 8–10 hours (or HIGH for 4–5 hours) until the potatoes are tender.
- About 30–60 minutes before serving, add the shredded chicken and 1½ cups milk. Whisk the cornstarch into the remaining ½ cup milk and add it to the pot. Turn to HIGH and cook until the soup thickens, stirring occasionally.
- Stir in sour cream and cheddar until melted and smooth. Serve with your favorite toppings.
Notes
Stovetop: simmer vegetables in broth until tender, then add slurry, milk, and chicken and finish with cheese and sour cream.
Instant Pot: pressure cook vegetables on high for 8–10 minutes, release, then add milk, chicken, and slurry and sauté until thickened; finish with cheese and sour cream.
Nutrition
Carbohydrates: 50 g
Protein: 40 g
Fat: 27 g
Nutrition information is an estimate. For best accuracy, use your preferred calculator with the exact ingredients you use.
Enjoy!
I hope this comforting chowder becomes a go-to in your house. If you try it and love it, leave a review so others can find it too.