Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add diced onion, garlic, corn, chicken broth, smoked paprika, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return to the crockpot.
- Stir in heavy cream and butter, cook for an additional 15 minutes.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute fresh corn with frozen corn for convenience.
- For a thicker chowder, blend a cup of the soup before returning the chicken.
- This recipe is easily adaptable with added diced potatoes or spices.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg