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a close up photo of crockpot corn chicken chowder in a white bowl

Slow Cooker Pimiento Chicken Corn Chowder

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Author: Michelle Goth
This chicken chowder is so cozy! Packed with corn, potatoes and creamy broth!
4.91 from 63 ratings
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Ingredients
 

  • 1 pound boneless skinless chicken breasts
  • 28 ounces creamed corn
  • 14 ounces sweet corn, drained
  • 2 russet potatoes, peeled and chopped
  • 4 ounces pimentos, diced and drained
  • 1 large carrot, peeled and diced
  • 2 celery ribs, peeled and diced
  • 3 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cubed, at room temperature
  • 8 ounces heavy whipping cream

Equipment

Instructions
 

  • To a slow cooker, add all ingredients except the cream cheese and heavy whipping cream.
  • Cook on high heat for 4-5 hours or low heat for 6-8 hours. During the last twenty minutes, lower the heat to "warm."
  • Remove the chicken and shred the chicken breast meat. Return to the crockpot.
  • Add heavy cream and cream cheese. Cover, and allow the cream cheese to melt for 5-10 minutes.
  • Stir well to ensure there are no remaining clumps of cream cheese.
  • Serve warm.

Notes

  • Dice veggies to about double the size of the corn kernels.
  • The chicken can be left out if you'd like a veggie soup!
  • If you need help getting your cream cheese to room temperature, fill a small bowl with hot water, then place the brick of cream cheese (still in the wrapper) in the water for 5-10 minutes. 
Serving: 1, Calories: 804kcal, Carbohydrates: 57g, Protein: 32g, Fat: 53g, Saturated Fat: 29g, Polyunsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 199mg, Sodium: 918mg, Fiber: 5g, Sugar: 13g
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