Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 cup diced onion
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add chicken broth.
- Add corn, diced onion, garlic, smoked paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream and butter, heat for another 15 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add chopped bacon or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg