Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups corn (fresh, frozen, or canned)
- 4 cups chicken broth (homemade or store-bought)
- 2 cloves garlic (minced)
- 1 medium onion (chopped)
- 1/2 cup cream or milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper (to taste)
Instructions
- Chop onion and garlic; cut fresh corn kernels from the cob if using.
- Layer the chicken at the bottom of the crockpot, followed by corn, onion, and garlic. Add herbs, salt, and pepper on top.
- Pour in enough chicken broth to cover the ingredients, about 4 cups.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- In the last 30 minutes, shred the chicken and stir it back into the soup. Add cream or milk at this time.
- Taste and adjust seasoning before serving.
- Ladle into bowls, garnish with fresh herbs, and enjoy!
Notes
For a richer flavor, sauté onions and garlic in olive oil before adding to the crockpot. You can also add sautéed mushrooms for extra depth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American