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In the realm of comfort food, few dishes possess the ability to evoke feelings of warmth and satisfaction quite like chowder. The Creamy Slow Cooker Chicken and Corn Chowder stands out as a quintessential choice for busy families and anyone in search of a hearty meal that requires minimal effort. This delightful recipe melds tender chicken with sweet corn and an array of vibrant vegetables, simmered slowly to create a rich and satisfying dish. Whether you're preparing a cozy dinner for your family or looking to impress guests at a gathering, this chowder is not only versatile but also incredibly easy to whip up, making it an ideal addition to your culinary repertoire.

Slow Cooker Chicken and Corn Chowder

Discover the warmth and satisfaction of Creamy Slow Cooker Chicken and Corn Chowder, a perfect comfort food for busy families. This easy recipe combines tender chicken, sweet corn, and vibrant vegetables, simmered to perfection in a slow cooker. Learn the essentials of each ingredient, cooking techniques, and tips for enhancing flavor and nutrition. Ideal for any occasion, this chowder is both indulgent and simple, making it a delightful addition to your meals.
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Ingredients
  

1 pound boneless, skinless chicken breasts

4 cups frozen corn kernels

1 large onion, diced

2 cloves garlic, minced

2 cups potatoes, peeled and diced into ½-inch cubes

1 red bell pepper, diced

4 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons olive oil

¼ cup fresh parsley, chopped (for garnish)

Optional: Crusty bread for serving

Instructions
 

Brown the Chicken: In a skillet, heat the olive oil over medium-high heat. Season the chicken breasts generously with salt and pepper. Sear the chicken in the skillet for about 3-4 minutes on each side until golden-brown. This step enhances the flavor of your chowder. Once done, remove the chicken from the skillet and set it aside on a plate.

    Layer the Vegetables: In your slow cooker, add the frozen corn, diced onion, minced garlic, diced potatoes, and red bell pepper. Spread the mixture evenly across the bottom of the slow cooker.

      Add Chicken and Broth: Place the browned chicken breasts directly on top of the vegetable medley. Then, pour in the low-sodium chicken broth. Sprinkle the dried thyme and smoked paprika over everything, and give a gentle stir to combine the ingredients, ensuring that the chicken is mostly submerged in the broth.

        Slow Cook the Chowder: Cover your slow cooker with the lid and set it to low for 6-7 hours or high for 3-4 hours. If you're home during the cooking time, stir the mixture once halfway through to help blend the flavors.

          Shred the Chicken: After cooking, take out the chicken breasts using tongs. Shred them into bite-sized pieces with two forks, then return the shredded chicken back into the chowder.

            Incorporate Creaminess: Add the heavy cream to the pot and stir well to combine. Let the chowder cook on high for an additional 15-30 minutes, allowing the flavors to meld together nicely. Taste and adjust the seasoning with more salt and black pepper if desired.

              Serve and Enjoy: Ladle the creamy chowder into bowls. Garnish each serving with fresh chopped parsley for a pop of color. For a complete meal, serve alongside some crusty bread, perfect for dipping.

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