Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 2 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and add chicken broth, onion, garlic, potatoes, salt, and pepper.
- Cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add corn, heavy cream, and butter, stirring well. Cook for an additional 30 minutes on low.
- Serve hot, garnished with chopped parsley.
Notes
- Use frozen corn for convenience or fresh for a sweeter flavor.
- Adjust the cream for a thicker or thinner soup based on preference.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 360 Kcal
- Sodium: 650mg
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 25g
- Cholesterol: 85mg