And every week until it gets warm again because 1. it’s easy, 2. it’s delicious, and 3. cheese.
This was actually inspired by my friend Nathan, who sent me a message one morning and was all “do you have a recipe for chicken chowder?” and I was all “I didn’t know that was a thing.” And then I proceeded to rattle off what I WOULD do if I was making chicken chowder in a slow cooker, had I known that was a thing.
And then I thought about it all week and MADE IT and it turned out way better than I ever could have expected. I just kind of went with a standard broth-based-but-with-dairy version of chowder with chicken instead of any kind of seafood. I used SUPER simple ingredients because this time of year I feel like the fancy stuff has to be reserved for parties and gifts and holidays, and the rest of the time you really need simple things that are balanced and comforting and EASY.
Enter the slow cooker. And cheese.
You need onion, garlic, potato, carrot, chicken, thyme, cayenne pepper, chicken broth, frozen corn, heavy cream, green onions, and grated cheddar. If you have celery you could toss some in there too because it’s totally normal to do that in a soup like this BUT I didn’t have any and the soup was still delicious. Moving on.
Add the chicken to the veggies and sprinkle with the spices, then pour the stock over everything. You should have enough stock to come to the top of the veggies and barely touch the chicken; use less or more stock than the recipe states if needed.
Is drippy a gross word to describe food? I say no, but you’re in charge. I think that drippy soup is a great thing in this case: the liquid isn’t too thick or thin, and the chicken is EVERYWHERE. So hardy without being heavy.
This isn’t fancy, but by golly it’s delicious. Potato soup meets chicken noodle sans noodles plus chowder, and the thyme is SUPER delicious. I made this on Saturday and we had people in and out all day for various things, and the house smelled incredible. Then people just kind of started….sampling…this, and suddenly it was gone.
Which is exactly what you want in a slow cooker meal. Make this soon!
- 1 medium potato, diced
- 1 small onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts, about 1 pound total
- 2 cups chicken broth or stock
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme leaves (or fresh, or ground, whatever)
- 1/2 cup frozen corn kernels
- 1/2 cup heavy cream
- 2 cups grated sharp cheddar cheese
- 4 scallions, thinly sliced
- salt, to taste
- Arrange the potato, onion, carrots, and garlic in the bottom of a slow cooker. Top with the chicken breasts, and sprinkle the cayenne and thyme over the whole dish. Pour in the stock.
- Cook the chowder on high for 3 hours or low for 6 hours (set to go to warm after this time if leaving for work or cooking overnight). Remove the lid and shred the chicken with 2 forks. It should shred very easily! Add the corn and cook covered for 20 minutes on high. Add the cream, half the cheese, and half the scallions. Stir together and cook for 20 minutes more on high until the cheese is melted. If the soup is very thick, add more chicken stock as needed to thin. Taste the chowder and add salt to your taste if needed.
- Serve topped with the remaining cheese and scallions. Enjoy!