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When chilly weather calls for something creamy and comforting, I reach for my slow cooker and throw together this chicken and sweet potato chowder. Mildly smoky with a gentle kick, this chowder is the kind of meal that brings everyone to the table. I love that it can be made dairy-free and feels both hearty and healthy thanks to sweet potatoes and corn.
What Makes It Special
- Healthy and filling with lean chicken and vitamin-rich sweet potato
- Builds layers of flavor from smoked paprika and chipotle chili
- Totally hands off in the slow cooker
- Easily adaptable to dairy-free or extra creamy
My Chowder Story
The first time I tried this was on a busy work-from-home day during winter. With each spoonful, I could feel my batteries recharging. Now I keep the ingredients on hand for “reset” meals when we need something wholesome but exciting.
What You’ll Need
- Boneless skinless chicken thighs: These stay juicy in the slow cooker and shred beautifully
- Sweet potato: Peeled and diced for natural sweetness and a creamy texture when cooked Try to choose firm bright orange sweet potatoes and avoid those with soft spots
- Frozen sweet corn kernels: No need to thaw They add pops of sweetness to every spoonful and you can buy organic if you prefer
- Chicken broth: Use low sodium for better control over final seasoning Good quality broth gives the chowder body
- Garlic powder: This infuses the dish easily compared to fresh Easy for busy nights
- Onion powder: Layers in extra savory flavor without chopping
- Cumin: Warm and earthy which plays nicely with sweet potatoes
- Chipotle chili powder: Brings a smoky spicy depth Adjust to suit your taste for heat
- Smoked paprika: This is where much of the chowder’s complexity comes from Spanish smoked paprika offers great depth
- Dried cilantro: Bright and herbal It lifts all the other flavors
- Salt: Essential for pulling the flavors together Taste and adjust
- Heavy cream: Adds silkiness and body If you want a dairy-free version use coconut cream or cashew cream
Let’s Cook This Together
- Prep the Slow Cooker:
- Layer the diced sweet potatoes and the chicken thighs in the bottom of the slow cooker so the chicken is cradled in the heat and flavors
- Add the Veg and Spices:
- Sprinkle in the corn followed by all the dry spices Make sure you spread them evenly so no bites are bland Pour in the chicken broth last so everything is moistened
- Let It Get Cozy:
- Cover with the lid Set to high for three to four hours or low for six to eight hours Try not to lift the lid too often to avoid losing moisture and lowering the temperature
- Shred the Chicken:
- When the chicken is fully cooked use tongs to transfer it to a cutting board Shred the meat with two forks until you have bite-sized pieces
- Finish with Cream:
- Return the shredded chicken to the pot Stir in the cream and let it warm through for around fifteen minutes This turns everything extra rich and velvety
- Taste and Serve:
- Stir well Taste and adjust seasoning with a pinch more salt if needed Serve piping hot maybe with chopped cilantro or extra smoked paprika on top
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Good to Know
- Great for meal prep and reheats beautifully even after a couple days
- Freezes well for quick homemade dinners down the road
- Fiber rich and full of vitamins from sweet potato and corn
Sweet Potato Spotlight
Sweet potatoes are my favorite part of this chowder I love how they melt into the broth and balance out the spices Every time we eat this my youngest always tries to fish out every cube of sweet potato for herself There is just something about their color and sweetness that feels like a treat
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Keeping It Fresh
If you want leftovers to last longer store the chowder in a tightly sealed container in the fridge for up to four days Wait until reheating to add extra toppings like cilantro or a swirl of cream Fresh garnishes are best added just before serving to brighten up the flavors
Easy Ingredient Swaps
No chicken thighs on hand You can use boneless skinless chicken breasts but be careful not to overcook so they do not dry out For a totally vegetarian chowder swap in white beans or even extra sweet potato Dairy-free friends can sub in coconut cream for a fun twist
How to Serve It Right
I love ladling this chowder into deep bowls so every serving gets a good scoop of chicken potatoes and broth It is fantastic with crusty bread for dunking or a bright crunchy salad on the side For family meals pass around extra smoked paprika or sliced jalapeños so everyone can adjust the spice level just how they like
Behind the Dish
This chowder came together after years of wanting a slow cooker meal that felt both nutritious and crave-worthy The balance of sweet potato corn and the background heat from chipotle is just right for a family that likes a little adventure but needs comfort I have even made this for potlucks and it always gets recipe requests
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs offer more moisture and tenderness in slow-cooked dishes.
- → How do I adjust the spiciness?
Use less chipotle chili powder for a milder chowder, or add more for additional heat as preferred.
- → Is it possible to make this dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or omit it altogether for a dairy-free version.
- → Can I prep the sweet potatoes ahead of time?
Yes, using prepared, chopped sweet potatoes saves time and can be prepped a day in advance.
- → How should leftovers be stored?
Cool thoroughly, then refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.