Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 3 cups corn (fresh, frozen, or canned)
- 3–4 Yukon gold potatoes, peeled and diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme
- 1 cup heavy cream or half-and-half (added at end)
- 1 cup shredded cheddar or pepper jack cheese (optional)
- Cooked crumbled bacon for topping (optional)
- Fresh parsley or thyme for garnish
Instructions
- Peel and dice potatoes into small cubes. Dice onion and mince garlic. Prep corn if using fresh.
- In the crockpot, combine chicken, corn, potatoes, onion, garlic, broth, salt, pepper, thyme, and paprika. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fully cooked and potatoes are tender.
- Remove chicken and shred with two forks, then return to the pot.
- Stir in heavy cream (or half-and-half) and cheese if using. Optional: blend 1/3 of the soup with an immersion blender for added creaminess.
- Taste and adjust seasoning if needed. Add toppings like bacon or herbs before serving.
Notes
Avoid adding dairy at the start to prevent curdling. Blend part of the soup for a thicker texture. Leftovers are even better the next day and freeze well.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg