Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 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
- Chopped fresh parsley or green onions for garnish
Instructions
- Place chicken breasts in the crockpot with chicken broth, onion, garlic, paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add corn, butter, and cream; stir well.
- Cook for an additional 30 minutes on low until heated through.
- Serve hot, garnished with fresh herbs and crusty bread if desired.
Notes
- Adjust cream quantity for a thicker or thinner chowder.
- Use frozen corn for convenience; fresh corn can be blanched beforehand.
- Great for meal prep; refrigerate leftovers within 2 days.
- 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: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg