Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- Fresh chopped parsley or cilantro for garnish
Instructions
- Place chicken, corn, onion, garlic, chicken broth, salt, pepper, and paprika into the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred it, then return to the crockpot.
- Stir in milk or heavy cream and butter, cook for an additional 15-20 minutes until heated through and creamy.
- Garnish with fresh herbs before serving.
Notes
- For a thicker chowder, mash some of the corn before serving.
- Adjust seasoning to taste.
- This recipe is versatile; add diced potatoes for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg