Crockpot Creamy Chicken and Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 pound boneless, skinless chicken breasts
2 cups frozen corn
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, diced
3 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

 

Directions:

Place the chicken breasts at the bottom of the crockpot.
Add the frozen corn, chopped onion, minced garlic, and diced potatoes on top of the chicken.
Pour in the chicken broth, and then sprinkle the dried thyme, paprika, salt, and pepper over the mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
Stir in the heavy cream and let it cook for an additional 15-20 minutes on high to thicken the chowder.
Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6-7 hours | Kcal: 320 kcal | Servings: 6 servings