Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 4 cups of chicken broth
- 1 cup of heavy cream
- 3 cups of frozen corn kernels
- 3 medium-sized potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 2 tablespoons of chopped fresh cilantro
- Optional: 1 diced jalapeño for a little heat
Feel free to swap the heavy cream for coconut milk if you’re dairy-free, or add a handful of shredded cheese at the end for extra indulgence — a little nod to the cheesy comfort foods I love.
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the chicken broth, potatoes, corn, onion, garlic, smoked paprika, cumin, salt, and pepper.
- Set the crockpot to low and cook for 6-8 hours or until the chicken is tender and easily shredded.
- About 30 minutes before serving, remove the chicken breasts, shred them using two forks, and return to the pot.
- Stir in the heavy cream and let it cook for another 30 minutes to thicken the chowder slightly.
- Before serving, add the chopped cilantro and give it a final stir.
This recipe is forgiving and flexible, much like my grandmother’s approach to cooking. Don’t stress if you need to adjust the spices or cooking time based on your schedule and taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International