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In the realm of comfort food, few dishes can compete with the irresistible flavors and warming embrace of a creamy chicken and corn delight. This slow-cooked recipe not only brings together tender chicken breasts, sweet corn, and a luscious creamy sauce but also offers a convenient and hassle-free cooking experience. In today's fast-paced world, where time is often limited, this dish stands out as a beacon of warmth and nourishment that is easy to prepare yet satisfies even the heartiest of appetites.

Crockpot Creamy Chicken and Corn

Discover the warmth of home cooking with Slow-Cooked Creamy Chicken and Corn Delight. This easy recipe combines tender chicken breasts, sweet corn, and a rich creamy sauce that will fill your kitchen with inviting aromas. Perfect for busy weeknights or cozy family dinners, it serves six and requires minimal prep time. Enjoy the heartwarming flavors and textures of this dish, which is as satisfying to share as it is to eat, making every meal a memorable occasion.

Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (15 oz) corn kernels, drained

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth (low-sodium)

1 medium onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh parsley for garnish

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the Crockpot. Season with salt, pepper, onion powder, garlic powder, and paprika.

    Add Vegetables: Scatter the diced onions and minced garlic over the chicken. This will infuse the meat with flavor as it cooks.

      Combine the Creamy Base: In a mixing bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture over the chicken and vegetables in the Crockpot.

        Incorporate the Corn: Add the drained corn kernels on top of the soup mixture without stirring, allowing the flavors to meld during the cooking process.

          Cook: Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender, shredding easily with a fork.

            Finish with Cream and Cheese: About 30 minutes before the cooking time is up, remove the chicken and shred it with two forks. Return the shredded chicken back into the Crockpot. Stir in the heavy cream and half of the cheese. Mix well and cover again to allow the cheese to melt and the dish to thicken.

              Serve: Once everything is creamy and well combined, ladle the dish into bowls. Top with the remaining cheddar cheese and freshly chopped parsley for garnish.

                Enjoy! This dish is perfect served over rice, mashed potatoes, or with crusty bread.

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