Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cups fresh or frozen corn kernels
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add chicken broth, onions, garlic, thyme, salt, and pepper.
- Cook on low for 6-8 hours until chicken is tender.
- Shred the cooked chicken using two forks.
- Add corn, heavy cream, and butter; stir well.
- Continue to cook on low for an additional 30 minutes to 1 hour.
- Serve hot, garnished with chopped parsley and enjoy!
Notes
Feel free to add diced potatoes or a dash of hot sauce for extra flavor. For a gluten-free version, ensure your thickening agent is gluten-free if using any flour or thickeners.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg