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To start your creamy slow cooker chicken and corn chowder, it’s essential to layer your ingredients properly. Begin by placing the diced potatoes at the bottom of the slow cooker. This ensures they cook evenly and absorb the flavors from the chicken and broth that will be added later. Next, add the chopped onions and bell peppers. These vegetables will infuse the chowder with sweetness and depth.

Slow Cooker Chicken and Corn Chowder

Discover the ultimate comfort food with Creamy Slow Cooker Chicken and Corn Chowder Delight. This easy-to-make recipe combines tender chicken, sweet corn, hearty potatoes, and a rich creamy base, creating a dish perfect for family gatherings or cozy nights in. Enjoy the convenience of slow cooking as flavors meld together beautifully, offering a nourishing meal that everyone will love. Learn how to prepare this satisfying chowder for an unforgettable dining experience at home.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

4 cups (960ml) corn kernels (fresh, frozen, or canned)

2 medium potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups (480ml) chicken broth

1 cup (240ml) heavy cream

1 cup (240ml) whole milk

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil

1 cup shredded cheddar cheese (optional)

Fresh chives, chopped, for garnish (optional)

Instructions
 

Prep the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with salt and pepper on both sides. Once the oil is hot, carefully add the chicken breasts to the skillet and cook for approximately 5-6 minutes on each side, or until they are lightly browned and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate to cool slightly.

    Sauté Aromatics: Using the same skillet, add the finely chopped onion and minced garlic. Sauté the mixture for about 3-4 minutes, stirring frequently, until the onions become translucent and fragrant.

      Combine Ingredients: In the bowl of your slow cooker, combine the sautéed onion and garlic with the corn kernels, diced potatoes, dried thyme, smoked paprika, and chicken broth. Stir well to ensure all the ingredients are evenly mixed.

        Add Chicken: Place the browned chicken breasts on top of the vegetable mixture inside the slow cooker, allowing them to rest on the ingredients without stirring.

          Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the potatoes are tender when pierced with a fork.

            Shred Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker using tongs. Shred the chicken using two forks, ensuring it's pulled into bite-sized pieces, and then return the shredded chicken back into the chowder, mixing well.

              Creamy Finish: Pour in the heavy cream and whole milk into the mixture, stirring until the chowder is smooth and creamy. If desired, add the shredded cheddar cheese at this point, continuing to stir until the cheese is fully melted and incorporated into the chowder.

                Season: Taste the chowder, adjusting the seasoning if needed by adding more salt and pepper according to your preference.

                  Serve: Ladle the luscious chowder into serving bowls. Garnish each bowl with freshly chopped chives or a sprinkle of additional cheese for an extra touch of flavor.

                    - Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 6 servings