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Comfort food comes in many forms, but few dishes embody warmth and nourishment quite like creamy slow cooker chicken and corn chowder. This delightful dish combines tender chicken, sweet corn, and a medley of vibrant vegetables, creating a hearty meal that is perfect for family gatherings or cozy nights spent at home. The appeal of this chowder lies not only in its rich flavors but also in its ability to bring people together around the dinner table, offering a taste of home with every spoonful.

Slow Cooker Chicken and Corn Chowder

Discover the ultimate comfort food with creamy slow cooker chicken and corn chowder. This hearty dish features tender chicken, sweet corn, and vibrant vegetables, perfect for family dinners or cozy nights in. With the convenience of a slow cooker, you can effortlessly create a delicious meal that warms the soul. Learn about the key ingredients, step-by-step preparation, and ways to customize this chowder for a nourishing and satisfying dining experience.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

4 cups frozen sweet corn (or 3 cups fresh corn, kernels removed)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

3 green onions, chopped (for garnish)

1 tablespoon olive oil

Optional: 1 cup shredded cheddar cheese (for serving)

Instructions
 

Prep the Ingredients: Begin by preparing all your vegetables. Chop the onion, garlic, potatoes, and red bell pepper. Dice the chicken breasts into bite-sized pieces.

    Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for 4-5 minutes until they are soft and fragrant. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Combine in Slow Cooker: Transfer the sautéed mixture into the slow cooker. Add in the diced chicken, frozen corn, potatoes, chicken broth, dried thyme, smoked paprika, salt, and pepper. Stir until well combined.

        Slow Cook: Cover the slow cooker with a lid and set it to low for 6-7 hours or high for 4 hours. During the last 30 minutes of cooking, remove the lid and stir in the heavy cream.

          Shred the Chicken: If cooking on low, shred the chicken with two forks directly in the slow cooker. Stir well to combine all ingredients.

            Serve: Ladle the chowder into bowls, and if desired, top with shredded cheddar cheese and chopped green onions for garnish.

              Enjoy: Serve hot with crusty bread or crackers for dipping.

                Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8