Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot, add onions, garlic, corn, thyme, salt, and pepper.
- Pour chicken broth over the ingredients and cook on low for 6-7 hours.
- Remove chicken and shred it, then return to the crockpot.
- Stir in heavy cream and butter, cook for another 30 minutes until heated through.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute fresh corn with frozen for convenience.
- Add diced potatoes for extra substance.
- Adjust cream and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg