Crockpot Creamy Chicken and Corn

In the whirlwind of modern life, where schedules are packed and time is often scarce, the art of slow cooking stands out as a beacon of convenience and comfort. Enter the Comforting Crockpot Creamy Chicken and Corn, a dish that embodies the essence of home-cooked meals while fitting seamlessly into the busiest of lifestyles. This recipe not only requires minimal prep time but also allows for the kind of flavorful, heartwarming results that make it a favorite across generations.

Discover the joys of slow cooking with Comforting Crockpot Creamy Chicken and Corn, a dish that perfectly blends convenience and heartwarming flavors. Ideal for busy lifestyles, this recipe features tender chicken, sweet corn, and a rich, creamy sauce that fills your home with delicious aromas. Perfect for family dinners or meal prep, it's not just a meal but a nostalgic experience that brings loved ones together around the table. Embrace warmth and comfort with every bite!

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Ingredients

2 pounds boneless, skinless chicken breasts

2 cups frozen corn (sweet corn)

1 medium onion, diced

3 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup

1 can (12 oz) evaporated milk

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh parsley for garnish (optional)

Instructions

Prep the Chicken: Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot. Season with salt, pepper, smoked paprika, garlic powder, and onion powder.

Add Vegetables: Top the chicken with diced onions and minced garlic, then sprinkle the frozen corn evenly over the top.

Mix the Sauces: In a separate bowl, whisk together the cream of chicken soup and evaporated milk until smooth. Pour this mixture over the chicken and vegetables in the crockpot.

Season the Mixture: Add dried thyme over the top of the soup mixture for added flavor.

Slow Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.

Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir everything together.

Add Cheese: Sprinkle the shredded cheddar cheese into the pot and stir well. Cover and let it sit for an additional 10-15 minutes on low heat to allow the cheese to melt and blend into the creamy mixture.

Serve: Ladle the creamy chicken and corn mixture into bowls. Garnish with fresh parsley if desired and enjoy with crusty bread or over rice.

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