Crockpot Chicken Corn Chowder (Print Version)

# Ingredients:

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

02 - 2 cups fresh or frozen corn

03 - 2 medium Yukon Gold potatoes, diced

04 - 1 medium onion, finely chopped

05 - 3 cloves garlic, minced

06 - 4 cups low-sodium chicken broth

07 - 1 cup heavy cream or whole milk

08 - Salt and pepper to taste

# Instructions:

01 - Dice the potatoes and onion. Mince the garlic.

02 - Place the chicken at the bottom of the crockpot. Add potatoes, onion, corn, and garlic on top.

03 - Pour in chicken broth until ingredients are submerged. Add cream or milk for creaminess. Season with salt and pepper, and stir gently to combine.

04 - Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.

05 - Shred the cooked chicken with forks, stir well, and garnish with fresh herbs if desired before serving.

# Notes:

01 - For best results, use Yukon Gold potatoes for their creamy texture and natural flavor.

02 - This chowder can be customized by adding other vegetables like carrots or celery.

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