Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish
Instructions
- Place chicken breasts, corn, potatoes, onion, and garlic into the crockpot.
- Pour in chicken broth and season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked and potatoes are tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream and butter, cook for another 30 minutes.
- Garnish with fresh herbs before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add chopped jalapeños or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg