- 1 tablespoon butter
- 1 pound thin sliced boneless skinless chicken breasts
- salt and pepper
- 16 oz frozen sweet corn kernels
- ¼ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup heavy cream (for later)
- salt (for later)
- 4 slices bacon, cooked crispy (for later), optional
- fresh chives for garnish, optional
- Optional step: melt butter in skillet over medium to high heat until really hot and bubbly (or in multi cooker)
- Optional step: Sprinkle chicken lightly with salt and pepper
- Optional step: Place in skillet and let brown on each side for 2-3 minutes to get a golden crust
- Transfer to slow cooker
- Add corn
- Sprinkle chicken and corn with flour, onion powder, garlic powder and thyme and toss to coat evenly
- Slowly add broth while stirring so that it doesn’t clump
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken with forks then stir in cream
- Taste and add salt as needed (start with ¼ teaspoon and add more to taste, I used about 1 teaspoon)
- Return to high heat and let warm through for about 15 minutes
- Serve garnished with crumbled bacon and chives or as desired
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