Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot. 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.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot.
- Stir in heavy cream and butter; cook for an additional 15 minutes until heated through.
- Serve hot garnished with fresh parsley.
Notes
- You can substitute with cooked shredded rotisserie chicken for faster preparation.
- Adjust the cream for desired richness.
- This chowder pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg