Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons melted butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Place all ingredients except cream and garnishes into the slow cooker.
- Stir well to combine and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream and cook until heated through.
- Serve hot, garnished with chopped green onions and parsley.
Notes
- You can substitute fresh corn with frozen for convenience.
- Adjust seasoning to taste, adding hot sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg