Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the slow cooker. Add chopped onion, diced celery, minced garlic, corn, chicken broth, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and vegetables are tender.
- Remove chicken, shred it using two forks, and return to the cooker.
- Stir in heavy cream and butter. Cook for an additional 15 minutes to heat through.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute half-and-half with coconut milk for dairy-free version.
- For a chunkier chowder, reserve some corn kernels and add them in the last 10 minutes.
- Apply fresh herbs or smoked paprika for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg