Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 medium potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped chives, crispy bacon
Instructions
- Begin by dicing the onions and potatoes, and mincing the garlic. Season chicken lightly with salt and pepper.
- Place chicken in the slow cooker, followed by diced onions, garlic, corn, potatoes, chicken broth, smoked paprika, thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- About 30 minutes before serving, shred the chicken using two forks directly in the pot.
- Stir in heavy cream and heat for another 10 minutes. Adjust seasonings as needed and serve with your favorite toppings like cheese, chives, or crispy bacon.
Notes
- Use fresh corn for a sweeter flavor if available.
- Adjust the amount of heavy cream for desired creaminess.
- Add a pinch of cayenne or a splash of lime juice for extra flavor.
- Shred or dice the chicken after cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg