Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 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 or thighs in the crockpot.
- Add diced onion, minced garlic, corn kernels, chicken broth, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken and shred with two forks, then return to the crockpot.
- Stir in heavy cream and butter, cook for an additional 15-20 minutes until heated through.
- Serve hot garnished with fresh parsley.
Notes
- Use frozen corn for convenience or fresh corn when in season.
- Adjust seasoning to taste, adding cayenne for a spicy kick.
- This soup can be made gluten-free by using gluten-free chicken broth.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg