Crock-Pot Chicken and Corn Chowder
Ingredients:
1 pound boneless, skinless chicken breasts, diced
4 cups chicken broth
2 cups frozen corn kernels
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 cup heavy cream
2 tablespoons all-purpose flour
Salt to taste
Optional toppings: crispy bacon, shredded cheddar cheese, chopped green onions
Directions:
In a Crock-Pot, combine diced chicken breasts, chicken broth, frozen corn kernels, chopped onion, celery, carrots, potatoes, minced garlic, dried thyme, dried oregano, paprika, and black pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
In a small bowl, whisk together heavy cream and all-purpose flour until smooth.
Stir the cream mixture into the slow cooker, mixing well to combine.
Cook for an additional 30 minutes on high, or until the soup has thickened slightly.
Season with salt to taste.
Serve hot, garnished with crispy bacon, shredded cheddar cheese, and chopped green onions if desired.
Prep Time: 15 minutes | Cooking Time: 6-8 hours on low, 3-4 hours on high | Total Time: 6-8 hours on low, 3-4 hours on high | Kcal: 320 kcal | Servings: 6 servings