Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in the crockpot and add onion, garlic, corn, chicken broth, paprika, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken and shred it with two forks, then return to the crockpot.
- Add butter, heavy cream, and cheese. Stir until well combined and heated through.
- Serve hot garnished with fresh herbs if desired.
Notes
- Feel free to add diced potatoes for extra heartiness.
- You can substitute heavy cream with half-and-half for a lighter version.
- For a gluten-free option, ensure your chicken broth is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg