A creamy slow cooker chicken corn chowder with tender chicken, potatoes, sweet corn, green chiles, and crispy bacon. Perfect for cozy meals.

Scale

3 medium boneless skinless chicken breasts

4 cups low sodium chicken broth

5 small red, gold, or brown potatoes, cut into 1-inch pieces

1 (8-ounce) can diced green chiles

1 small white or yellow onion, diced

2 cans cream-style corn

2 cups heavy cream (or half & half)

1 teaspoon garlic powder

4–6 bacon strips, cooked until crispy

Salt and pepper to taste

Fresh chopped parsley for garnish

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1. Combine chicken, broth, potatoes, green chiles, onion, and corn in slow cooker. Cover and cook on low for 4 hours.

2. Shred the chicken with two forks.

3. Stir in heavy cream, garlic powder, bacon, salt, and pepper. Cook 15–20 minutes more.

4. Garnish with parsley and cracked black pepper before serving.

Add crushed red pepper flakes or chipotles for extra heat.

Use bacon bits if desired.

Keeps in fridge for up to 5 days or freezer up to 5 months.