Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 medium potatoes, diced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil or butter for sautéing
- Optional: shredded cheese, cooked bacon, chopped chives for garnish
Instructions
- Start by seasoning the chicken with salt, pepper, and smoked paprika. In a skillet over medium heat, add a little olive oil or butter and sear the chicken until browned on both sides. Remove from heat and set aside.
- Place the seared chicken in your Crock-Pot. Add the chopped onion, diced potatoes, corn kernels, garlic, dried thyme, and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the heavy cream and season with salt and pepper to taste. For extra richness, stir in shredded cheese or top with crispy bacon before serving.
Notes
- For a dairy-free version, substitute coconut cream or almond milk for the heavy cream.
- Use canned corn if fresh or frozen is unavailable; drain excess liquid.
- Enhance flavor with additional toppings like shredded cheese, chopped chives, or cooked bacon.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg