Begin by washing and chopping all your vegetables: dice the yellow onion, red bell pepper, and celery, and mince the garlic. If using fresh corn, cut the kernels off the cob. In your 5-6 quart slow cooker, combine these ingredients along with the jalapeño, potatoes, dried thyme, white pepper, red pepper flakes, salt, and bay leaves for a hearty flavor foundation.

Nestle in the boneless skinless chicken breasts evenly over the vegetable mixture. Pour in the chicken broth, ensuring that the solids are submerged. The liquid should cover the ingredients sufficiently, helping maintain moisture while cooking. Cover the slow cooker with its lid and set it to cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld beautifully.

Once cooking time is complete, carefully remove the lid and discard the bay leaves to avoid any unwanted herbal flavor. Using two forks, shred the chicken directly in the slow cooker into bite-sized pieces, or transfer to a plate to chop before returning it to the chowder for an easy, comforting texture.

In a small bowl, whisk together the cornstarch and heavy cream until it’s smooth and well combined—this step is crucial for adding that rich creaminess to your Slow Cooker Chicken and Corn Chowder. Slowly stir this mixture into the slow cooker, ensuring it is evenly distributed among the chowder to enhance its comforting consistency.

Cover your slow cooker again and cook on high for an additional 30-40 minutes, allowing the chowder to thicken as it simmers. Keep an eye on the mixture as it warms; it should bubble gently and start to reduce down to a luscious, creamy consistency that signifies it's ready to serve.

Once thickened, ladle the warm Slow Cooker Chicken and Corn Chowder into bowls. For added texture and flavor, top each serving with crispy cooked bacon and fresh jalapeño slices. This comforting chowder pairs beautifully with crusty bread or crackers, making it the perfect meal to warm you up on cooler nights.