Description
Learn how to make a delicious Crockpot Chicken Corn Chowder that’s perfect for cozy nights in. This easy recipe will have your family asking for seconds!
Ingredients
- – 3 medium boneless skinless chicken breasts (680g)
- – 4 cups low sodium chicken broth (960ml)
- – 5 small red, gold, or brown potatoes – cut into 1-inch pieces (600g)
- – 1 8-ounce can diced green chiles (227g)
- – 1 small white or yellow onion – diced
- – 2 cans cream-style corn (398g each)
- – 2 cups coconut cream – (may sub almond milk for a lighter version) (480ml)
- – 1 teaspoon (5 ml) garlic powder
- – 4-6 beef bacon strips – diced and cooked til crispy
- – salt and pepper to taste
- – freshly chopped parsley
Instructions
- Place the chicken, chicken broth, potatoes, green chiles, onion, and corn into the slow cooker. Mix everything together, cover the cooker, and set it to cook on low for 4 hours.
- Remove the lid and use two forks to pull apart the chicken into shreds.
- Add the coconut cream, garlic powder, crispy bacon, and season with salt and pepper to your liking, then continue cooking for an additional 15-20 minutes.
- Sprinkle freshly chopped parsley and cracked black pepper on top before serving hot.
Notes
- Consider swapping coconut cream for almond milk for a lighter version.
- Cook the beef bacon until crispy to enhance texture and flavor.
- Adjust salt and pepper seasoning to suit your taste preference.
