Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 cups sweet corn kernels (fresh or frozen)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 3 cups chicken broth
- 1 cup shredded cheddar cheese (optional for extra richness)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts or thighs for 3-4 minutes on each side until golden brown. Transfer the seared chicken to the crockpot.
- In the same skillet, sauté the chopped onion and minced garlic until translucent and fragrant. Then, add them into the slow cooker along with the corn kernels. Season with paprika, salt, and pepper.
- Pour chicken broth over the ingredients in the crockpot. Cover and cook on low for 6-8 hours or on high for about 4 hours. The chicken will become tender and infused with the corn’s sweetness.
- Once cooking is complete, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot along with the heavy cream. Stir well and cook for an additional 15-20 minutes until heated through. For a cheesier touch, sprinkle shredded cheddar cheese on top and let it melt.
Notes
- You can use fresh or frozen corn based on availability.
- For a dairy-free version, substitute heavy cream with coconut milk or plant-based cream.
- Adjust seasoning to taste, adding more salt, pepper, or spices as preferred.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg