Ingredients
Scale
- 1 lb cooked chicken, shredded
- 4 cups corn kernels (fresh or frozen)
- 2 cups potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Combine all ingredients except milk/cream and butter in the crockpot.
- Cook on low for 6-8 hours until potatoes are tender and flavors meld.
- Shred cooked chicken if not pre-shredded.
- Stir in butter and milk or heavy cream during the last 30 minutes; cook until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Can substitute fresh corn with frozen or canned.
- Adjust cream to reach desired creaminess.
- Perfect for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg