Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Place chicken, corn, onion, garlic, broth, thyme, salt, and pepper into the crockpot.
- Cook on low for 6 hours or high for 3 hours until vegetables are tender and flavors meld.
- Stir in butter and heavy cream, cook for an additional 15 minutes.
- Serve hot garnished with fresh herbs or grated cheese if desired.
Notes
- You can substitute fresh corn with frozen or canned corn.
- Add diced potatoes for extra heartiness.
- For a gluten-free version, ensure your broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg