Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 3 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker and add onions, garlic, corn, chicken broth, thyme, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and can be shredded.
- Remove chicken, shred using two forks, then return to the slow cooker.
- Stir in heavy cream and butter, cook for an additional 30 minutes on low.
- Serve hot garnished with fresh herbs if desired.
Notes
- For a thicker chowder, add a cornstarch slurry during the final cooking stage.
- Use cooked, shredded chicken or rotisserie chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg