Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Sear the chicken breasts until browned on both sides, then transfer to the Crockpot.
- Add chopped onion, garlic, corn, chicken broth, smoked paprika, thyme, salt, and pepper to the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and cooked through.
- Remove the chicken breasts, shred with two forks, and return to the Crockpot.
- Stir in milk or heavy cream, simmer for an additional 30 minutes to allow flavors to meld.
- Serve hot, garnished with chopped parsley and optional crusty bread on the side.
Notes
- For extra flavor, add diced bell peppers or jalapenos.
- Use fresh corn for a sweeter taste if available.
- For a thicker chowder, mash some of the cooked corn before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg