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 your ingredients by dicing the Yukon Gold potatoes, finely chopping the onion, and mincing the garlic.
- In your slow cooker, layer the diced chicken breasts at the bottom, followed by diced potatoes, chopped onion, corn, and minced garlic.
- Pour in the chicken broth ensuring all ingredients are submerged, then add heavy cream or whole milk.
- Season with salt and pepper to taste; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the cooked chicken with forks and return it to the chowder; stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg