Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups frozen corn (or fresh, if in season)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, and cubing the potatoes. Trim the chicken breasts.
- Layer the diced potatoes, onion, garlic, and chicken in the slow cooker. Top with frozen corn.
- Pour in the chicken broth and add thyme, salt, and pepper. Stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the cooked chicken with forks and return it to the slow cooker.
- Stir in the heavy cream and cook on low for an additional 15-20 minutes.
- Taste and adjust seasoning as desired.
- Serve warm, garnished with parsley.
Notes
- For extra flavor, consider adding your favorite spices or herbs.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: chicken chowder, corn chowder, slow cooker recipes, creamy soup