Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and smoked paprika.
- Add diced onion, minced garlic, corn kernels, and chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken, shred it using two forks, and return to the crockpot.
- Stir in heavy cream and butter; cook for an additional 30 minutes uncovered to thicken.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute shredded cooked chicken for fresh breasts to save time.
- Use heavy cream or half-and-half for a richer taste, or substitute with evaporated milk for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg