Ingredients
Scale
- 2 chicken breasts, diced
- 3 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant.
- Transfer sautéed onions and garlic to the crockpot. Add diced chicken, corn, thyme, salt, and pepper.
- Pour chicken broth over the ingredients. Cover and cook on low for 6 hours.
- Stir in heavy cream and shredded cheddar cheese. Continue cooking for 30 minutes until heated through and creamy.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
- You can substitute chicken with cooked turkey or leave it vegetarian with added vegetables.
- For a spicier version, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg