Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- 2 tablespoons butter or olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Gather all your ingredients and chop the onion, garlic, and potatoes. Use pre-cooked chicken or cook your own beforehand.
- In a skillet, heat butter or olive oil over medium heat. Add chopped onion and garlic, cooking until fragrant and translucent.
- Transfer the sautéed aromatics to your crockpot. Add potatoes, corn, chicken, smoked paprika, salt, and pepper. Pour in chicken broth.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours, allowing flavors to meld into a creamy, hearty soup.
- During the last 30 minutes, stir in the heavy cream or coconut cream. Adjust seasoning as needed and serve hot, garnished with parsley or chives.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or microwave until steaming hot. Freeze in freezer-safe containers for up to 3 months for make-ahead meals.
- Feel free to add additional vegetables like bell peppers or celery for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free optional
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 9g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg