Description
A comforting and hearty soup made easily in the slow cooker with tender chicken, sweet corn, and savory vegetables.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
1. Prepare the Crust:
- Place chicken breasts, chicken broth, corn, carrots, celery, onion, garlic, thyme, salt, and pepper in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream if using, and heat for an additional 10-15 minutes. Adjust seasoning and serve hot.
Notes
You can customize the seasonings to taste.