Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot and add chicken broth, onion, garlic, thyme, paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken, shred with two forks, and set aside.
- Add corn, butter, and heavy cream to the crockpot. Stir well.
- Return shredded chicken to the pot and cook for an additional 30 minutes on low.
- Garnish with fresh herbs before serving.
Notes
- You can substitute heavy cream with coconut milk for dairy-free option.
- For extra flavor, add chopped bell peppers or diced potatoes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg