Ingredients
Scale
- 2 lbs chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Cooked bacon bits and chopped parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, and thyme.
- Add diced onion, minced garlic, corn kernels, and chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in milk or heavy cream, butter, and adjust seasoning as needed.
- Cook for an additional 30 minutes on low to allow flavors to meld.
- Serve hot, garnished with bacon bits and chopped parsley.
Notes
- Can substitute fresh corn with frozen for convenience.
- For a thicker soup, mash a portion of the corn before serving.
- Adjust cream amount for desired richness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg