Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot and add the chicken broth, onion, garlic, potatoes, thyme, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours until chicken is cooked through and potatoes are tender.
- Remove chicken and shred it with two forks, then return it to the crockpot.
- Add corn, butter, and cream to the crockpot, stir well.
- Cook on high for an additional 30 minutes to 1 hour until heated through and slightly thickened.
- Serve hot garnished with fresh herbs if desired.
Notes
- You can use canned corn for convenience.
- Adjust cream for desired creaminess.
- For a gluten-free version, ensure broth and thickeners are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg