This creamy chowder is a warm hug in a bowl! Made with tender chicken and sweet potatoes, it’s both yummy and filling. Plus, you just toss everything into the slow cooker!
I love how easy it is—no fuss, just let it cook while you go about your day. It’s the perfect meal for busy nights, and trust me, your family will want seconds! 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish because they stay juicy in the slow cooker. If you prefer dark meat, feel free to swap in chicken thighs for a richer flavor.
Sweet Potatoes: Sweet potatoes provide a natural sweetness and creaminess. You can use orange yams if you can’t find them, or even butternut squash for a different flavor.
Corn: Corn adds a nice pop of sweetness and texture. Canned corn works in a pinch, but fresh or frozen is a better choice for flavor. You can skip it if you’re avoiding corn altogether.
Heavy Cream: For a creamy texture, heavy cream is ideal, but you can use coconut milk for a dairy-free option. It’s creamy and adds a subtle flavor that goes well with the other ingredients.
How Do You Get the Best Flavor in Slow Cooking?
Slow cooking is all about letting flavors meld together. Here are some tips to boost the taste:
- Layering Ingredients: Start with the firmer veggies, like sweet potatoes, at the bottom. This ensures even cooking and prevents them from becoming mushy.
- Seasoning: Add herbs and spices at the beginning, but adjust salt and pepper towards the end for better flavor balance.
- Cook Time: Stick to the recommended cooking times. If you’re in a hurry, cooking on high is fine, but low and slow really enhances the taste!
Slow Cooker Chicken and Sweet Potato Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup yellow corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For Creaminess:
- 1 cup heavy cream or full-fat coconut milk (for a dairy-free option)
Garnish:
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons olive oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes to prep. Then, it cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. Just let it cook and enjoy the wonderful smells in your kitchen!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by adding the diced sweet potatoes, corn kernels, chopped onion, and minced garlic into your slow cooker. These veggies will provide a delicious base for your chowder!
2. Add the Chicken:
Place the whole chicken breasts right over the top of the vegetables. This will help keep them moist as they cook.
3. Pour in Broth and Seasonings:
Now, pour in the chicken broth. Then, sprinkle the smoked paprika, ground cumin, dried thyme, salt, and black pepper over everything. This mix of spices will give the chowder great flavor!
4. Slow Cook to Perfection:
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The sweet potatoes should be tender, and the chicken will be cooked through and easy to shred.
5. Shred the Chicken:
Once the cooking time is up, carefully take out the chicken breasts and shred them using two forks. It should fall apart easily! Return the shredded chicken back into the slow cooker.
6. Add Creaminess and Fresh Herbs:
Stir in the heavy cream or coconut milk, along with the chopped cilantro. This will make your chowder creamy and delicious!
7. Final Warm-Up:
Cook everything on low for an additional 15-20 minutes just to warm it all through. Taste it and adjust the seasoning with more salt or pepper if you like.
8. Serve and Enjoy:
Serve your hot chowder in bowls, garnished with extra cilantro. It goes wonderfully with crusty bread on the side for dipping!
Enjoy this comforting, hearty chowder that’s straightforward to make. It’s the perfect meal to warm you up on a chilly day!
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Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add extra flavor and stay juicy. Just keep the cooking time the same, and you’ll enjoy a rich and tender chowder.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes on hand, you can use butternut squash, carrots, or even regular potatoes. Just be aware that regular potatoes may take a bit longer to cook until tender.
Is There a Way to Make This Recipe Low-Carb?
Yes! You can omit the sweet potatoes and corn and replace them with low-carb veggies like cauliflower or zucchini. You’ll still get a deliciously creamy chowder without the extra carbs!
How Should I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally until heated through.