Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add chicken broth, diced onion, garlic, thyme, salt, and pepper.
- Cook on low for 6-7 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add corn, heavy cream, and butter; stir well.
- Cook on low for an additional 30 minutes to meld flavors.
- Serve hot garnished with chopped parsley and enjoy.
Notes
- You can substitute fresh corn with frozen or canned corn.
- For a dairy-free version, replace heavy cream with coconut milk.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg