Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 4 cups fresh corn kernels or frozen
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley or cilantro for garnish
Instructions
- Place chicken breasts in the crockpot and add chopped onion, garlic, corn, chicken broth, smoked paprika, salt, and pepper.
- Cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return to the crockpot.
- Add heavy cream and butter, stir well, and cook on low for an additional 30 minutes.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Use frozen corn if fresh is unavailable.
- For a thicker chowder, puree a portion with an immersion blender and mix back in.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 95mg