Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing potatoes and onion, and mincing garlic.
- Layer diced chicken at the bottom of the crockpot. Add potatoes, onion, corn, and garlic on top.
- Pour in chicken broth until ingredients are submerged. Add cream or milk for extra creaminess.
- Season with salt and pepper; stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred the cooked chicken with forks before serving; stir well and garnish with fresh herbs if desired.
Notes
- You can adjust creaminess by adding more or less cream/milk.
- Optional garnishes: fresh parsley or chives for added flavor.
- Vegetarian version: substitute chicken with beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg