Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tbsp olive oil or butter
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preparing the ingredients: chop the onion, mince the garlic, peel and dice the potatoes.
- Place the chicken in the slow cooker and season with smoked paprika, thyme, salt, and pepper. Add a splash of chicken broth if desired.
- In a skillet, heat olive oil or butter over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent.
- Transfer the sautéed aromatics to the slow cooker. Add diced potatoes, corn, remaining chicken broth, and seasonings. Stir to combine.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Cook until the chicken is tender and flavors meld.
- Remove the chicken, shred with a fork, and return to the pot. Stir in heavy cream and heat through for 15 minutes. Adjust seasoning if needed.
Notes
- Use fresh or frozen corn depending on availability; fresh adds sweetness and crunch, while frozen is convenient.
- For a dairy-free version, substitute heavy cream with coconut milk or almond milk and use olive oil instead of butter.
- Make ahead and store in airtight containers for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free (if using dairy-free substitutes)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg