Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups sweet corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: chopped fresh parsley, crispy bacon, shredded cheese
Instructions
- Season chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet and sear chicken until golden brown on both sides. Transfer to crockpot.
- Add diced onion, garlic, corn, chicken broth, thyme, salt, and pepper into the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return to the soup. Stir in heavy cream or half-and-half.
- Serve hot, garnished with fresh parsley, crispy bacon, or shredded cheese if desired.
Notes
- For extra richness, add a splash of cream before serving.
- Use fresh corn for peak flavor or frozen corn when out of season.
- Shred the chicken thoroughly for a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg