Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add onion, 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.
- Remove chicken, shred into chunks, and return to the soup.
- Stir in heavy cream or milk and butter, cook on low for another 15 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Use fresh corn for a sweeter flavor, or frozen for convenience.
- You can substitute heavy cream with milk for a lighter version.
- Best served with crusty bread or crackers on the side.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg