Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh corn kernels or frozen
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot. Add onion, garlic, corn, chicken broth, smoked paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 4 hours until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream and butter, cook for an additional 30 minutes on low.
- Serve hot garnished with chopped parsley.
Notes
- Use fresh corn for the best flavor, or frozen if out of season.
- You can substitute the heavy cream with milk for a lighter version.
- Best enjoyed with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (roughly 1.5 cups)
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg