Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 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 smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place the chicken breasts in the crockpot.
- Add the corn, diced onion, and minced garlic on top.
- Pour in the chicken broth, then add the smoked paprika, dried thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, then return it to the crockpot.
- Stir in the heavy cream and butter until well combined.
- Cook on low for an additional 15 minutes to heat through.
- Serve hot, garnished with chopped parsley.
Notes
- For a thicker chowder, mash some of the corn kernels before serving.
- You can substitute half-and-half for heavy cream for a lower fat option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg