Description
This Creamy Chicken, Corn & Potato Crockpot delivers a rich, velvety texture with tender chunks of chicken and sweet corn in a comforting savory broth, perfect for busy weeknight dinners.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 lb Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 2 cups fresh or frozen corn kernels
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened to room temperature and cubed
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼ tsp paprika
- Salt to taste
- 2 tbsp fresh parsley, chopped (Optional)
Instructions
- Prepare the vegetables and protein by dicing potatoes, cutting chicken, and dicing onion and garlic; combine in the slow cooker with broth.
- Add seasonings (thyme, pepper, paprika) and cook on Low for 6 to 7 hours.
- Add softened cream cheese and heavy whipping cream; stir gently and cook for 15-20 minutes to thicken.
- Stir in corn and cook for another 10-15 minutes until heated through and sauce is creamy.
- Rest for 5 minutes, adjust seasoning with salt, and serve.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 100
Keywords: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth to maintain creaminess.