This warm and cozy chowder is packed with tender chicken and sweet potatoes, all simmered together for a comforting taste. The slow cooker makes it easy, too!
I love how the flavors blend while I do other things, like binge-watching my favorite show. Plus, it’s a great way to sneak veggies into dinner without anyone noticing! 🥔🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best here. If you prefer a different cut, thighs are juicier. For a quicker meal, shredded rotisserie chicken can be added towards the end of cooking.
Sweet Potatoes: These add a natural sweetness and creamy texture. If sweet potatoes aren’t available, try butternut squash or regular potatoes, but adjust cooking times as needed.
Corn: Fresh corn offers great flavor, but frozen corn is just as easy and works well. If you’re avoiding corn, diced carrots or peas can make a good substitute.
Cream: Heavy cream adds richness, but coconut milk is a delicious dairy-free option. You can also use half-and-half for a lighter alternative.
How Do You Ensure Your Chowder Turns Out Creamy and Delicious?
The key to a creamy chowder is to add the cream or coconut milk at the right time. Stir it in about 15 minutes before serving. This allows it to blend nicely without curdling. Cooking it uncovered at the end helps thicken the chowder, so be sure to let it simmer a little afterward.
- Start with the right adjustments in seasoning. Taste just before serving and add salt and pepper if needed.
- For extra creaminess, you can mash a few sweet potato chunks into the mixture before adding the cream.
Slow Cooker Chicken and Sweet Potato Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and diced into chunks
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil or butter
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder will take about 15 minutes to prepare, and then you’ll pop it into the slow cooker for either 6 to 7 hours on low or 3 to 4 hours on high. It’s perfect for a busy day when you want a warm, hearty meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by dicing your sweet potatoes, chopping the onion, and mincing the garlic. It’s helpful to have everything ready before you start. This will make the cooking process smooth and easy.
2. Combine in the Slow Cooker:
In the slow cooker, layer the diced sweet potatoes, chopped onion, minced garlic, and corn kernels. Pour the chicken broth over the top. Sprinkle in the smoked paprika, ground cumin, dried thyme, and season with salt and pepper. Give it all a gentle stir to mix everything together.
3. Add the Chicken:
Now, place the bite-sized pieces of chicken on top of the mixture. Don’t stir them in yet; we want them to sit on top and cook evenly.
4. Set Your Slow Cooker:
Cover the slow cooker and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours. Your kitchen will start smelling amazing as everything cooks together!
5. Add the Cream:
About 15 minutes before you’re ready to serve, stir in the heavy cream or coconut milk along with the olive oil or butter. This will add richness to the chowder. Taste and adjust the seasoning, adding more salt and pepper if needed.
6. Thicken and Serve:
Let the chowder cook uncovered for those last 15 minutes to help it thicken up a bit. Once done, ladle the chowder into bowls and garnish with freshly chopped cilantro or parsley. Serve hot and enjoy every comforting bite!
This creamy chowder filled with tender chicken and sweet potatoes is sure to warm you up on a chilly day. Grab a spoon and dig in!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breast, but it’s best to thaw it first for even cooking. Thaw the chicken in the fridge overnight or by placing it in a sealed plastic bag submerged in cold water before cutting it into bite-sized pieces.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the entire chowder and refrigerate it for up to 2 days. Just reheat gently on the stove or in the microwave, adding a splash of broth or cream to maintain its creamy texture if necessary.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or microwave until heated through.
What Can I Use Instead of Sweet Potatoes?
If you don’t have sweet potatoes on hand, you can substitute with butternut squash or regular potatoes. Just keep in mind that cooking times may vary slightly, so check for tenderness as it cooks.
