Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 3 cups sweet corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot, add chopped onion, garlic, corn, chicken broth, paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream, milk, and butter. Cook on low for an additional 30 minutes.
- Serve hot, garnished with chopped parsley.
Notes
- For a thicker consistency, simmer the chowder uncovered for 15-20 minutes after adding cream.
- Use fresh or frozen corn for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg