Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped green onions, for garnish
- Crispy bacon bits, for garnish
Instructions
- Heat olive oil in a skillet over medium heat and sear the chicken breasts until golden on both sides, about 4 minutes per side. Transfer to crockpot.
- Add diced onion and garlic to the skillet, sauté until translucent, then transfer to crockpot.
- Pour chicken broth over the ingredients in the crockpot, add corn, smoked paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shred-able.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream and cook for an additional 30 minutes on low to meld flavors.
- Serve hot garnished with chopped green onions and crispy bacon bits.
Notes
- Feel free to add diced potatoes for extra heartiness.
- Use fresh corn for the best flavor, or frozen if in season.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: ninety