Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 cups fresh corn kernels or frozen corn
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Place chicken breasts in the crockpot and add corn, onion, garlic, chicken broth, thyme, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return it to the crockpot.
- Stir in heavy cream and butter, then cook for an additional 15-20 minutes to heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute cream with coconut milk for a dairy-free version.
- Using fresh corn enhances sweetness, but frozen works well.
- Adjust seasoning to taste, adding chili flakes for some spice if desired.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg