Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken, corn, onion, garlic, broth, butter, paprika, salt, and pepper into the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and flavors meld.
- Remove chicken, shred with forks, and return to the crockpot.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot with garnished parsley.
Notes
- For extra flavor, add diced potatoes or smoked bacon.
- Optimal to use fresh corn for best sweetness, but frozen works well.
- Adjust cream amount for desired richness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg