Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups golden corn kernels (fresh, frozen, or canned, drained)
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken thighs, broth, onions, garlic, potatoes, corn, paprika, and thyme into a slow cooker. Stir to combine.
- Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and potatoes are soft.
- Remove chicken and shred with two forks. Return to pot.
- Stir in butter and heavy cream. Simmer on low for 15–20 minutes.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half with evaporated milk or full-fat coconut milk.
- For extra texture, add 1/2 cup diced bell pepper or celery.
- Leftovers keep well for 3–4 days refrigerated. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 385 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
