Scale

1.5 lbs boneless skinless chicken breasts

3 cups corn (frozen or canned)

3 cups diced potatoes (Yukon Gold preferred)

1 small yellow onion, diced

3 garlic cloves, minced

3 cups chicken broth

4 oz cream cheese

1 cup heavy cream or half-and-half

1 tsp salt

½ tsp black pepper

½ tsp thyme

¼ tsp paprika

Pinch of cayenne (optional)

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1. Add potatoes, corn, onion, and garlic to slow cooker.

2. Place chicken breasts on top and sprinkle with seasonings.

3. Pour in chicken broth.

4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

5. Remove chicken, shred it, then return to the slow cooker.

6. Add cream cheese and heavy cream. Stir until smooth.

7. Let cook for 15–20 minutes more. Serve warm.

Use rotisserie chicken to cut down on cook time.

Freeze before adding dairy for better texture when reheating.

Garnish with bacon bits, green onion, or shredded cheese.