Equipment
Ingredients
- 2 boneless skinless chicken breasts, diced
- 2 15 ounce cans corn drained
- 2 15 ounce cans creamed corn undrained
- 4 russet potatoes peeled and diced
- 1 small onion finely chopped
- 32 ounces chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 2 cups heavy cream
- Salt and pepper to taste
- Bacon bits chives, and shredded cheddar cheese for serving
Instructions
- Combine the diced chicken, canned corn, creamed corn, diced potatoes, chopped onion, chicken broth, parsley, and sage in the bowl of your crock pot. Stir everything together.
- Place the lid on top and cook on low for 8 hours or on high for 4 hours. The chicken should shred easily and the potatoes should be fork tender.
- Remove the lid and pour in the heavy cream. Stir it through.
- Replace the lid and cook on high for 30 more minutes, just long enough to heat everything through.
- Serve with bacon bits, chopped chives, and shredded cheddar cheese on top.
Notes
Storage: Store leftover chowder in an airtight container in the refrigerator for up to 4 days, adding a splash of broth or milk when reheating.
