Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups fresh corn kernels or frozen corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Add all ingredients except the heavy cream and parsley into the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in the heavy cream and cook for an additional 15 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh or frozen corn depending on the season for best flavor.
- Adjust seasoning to taste; add a dash of hot sauce for spice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg