• 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


  1. Optional step: melt butter in skillet over medium to high heat until really hot and bubbly (or in multi cooker)
  2. Optional step: Sprinkle chicken lightly with salt and pepper
  3. Optional step: Place in skillet and let brown on each side for 2-3 minutes to get a golden crust
  4. Transfer to slow cooker
  5. Add corn
  6. Sprinkle chicken and corn with flour, onion powder, garlic powder and thyme and toss to coat evenly
  7. Slowly add broth while stirring so that it doesn’t clump
  8. Cover and cook on high for 3-4 hours or low for 6-8
  9. Shred chicken with forks then stir in cream
  10. Taste and add salt as needed (start with ¼ teaspoon and add more to taste, I used about 1 teaspoon)
  11. Return to high heat and let warm through for about 15 minutes
  12. Serve garnished with crumbled bacon and chives or as desired

Homemade Blackberry Cobbler