Ingredients
Scale
- 2 pounds boneless skinless chicken thighs or breasts
- 4 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken, corn, potatoes, onion, and garlic into the crockpot.
- Pour in chicken broth and season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and vegetables are tender.
- Remove chicken, shred it with two forks, and return to the soup.
- Stir in heavy cream or half-and-half and butter; cook for an additional 30 minutes.
- Serve hot garnished with chopped parsley.
Notes
- You can substitute half-and-half with milk or cream for a lighter version.
- Add diced carrots or celery for extra flavor and nutrients.
- For a gluten-free option, ensure your chicken broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow-cooked
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg