Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place cooked shredded chicken, corn kernels, diced onion, and minced garlic into the slow cooker.
- Add chicken broth, thyme, salt, and pepper.
- Cook on low for 6 hours or on high for 3 hours.
- Stir in heavy cream and butter, then cook an additional 30 minutes.
- Garnish with chopped parsley before serving.
Notes
- You can substitute fresh corn with frozen for convenience.
- Adjust cream to taste for desired richness.
- This dish pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg