Savor an easy recipe for Crockpot Chicken Corn Chowder that delights with rich flavors and simple prep Perfect for busy weeknights 155 chars

Scale

2 cups chicken breasts, shredded (about 1 lb)

2 cups corn, fresh or frozen

4 cups chicken broth

1 can (13.5 oz) coconut milk

1 medium onion, diced

2 cloves garlic, minced

1 cup potatoes, diced

Salt and pepper to taste

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Prepare the Ingredients: Begin by dicing the onion and potatoes, and mincing the garlic. If using fresh corn, cut it off the cob.

Combine in Crockpot: Add the shredded chicken, corn, diced potatoes, onions, and minced garlic to the crockpot.

Add Liquids: Pour in the chicken broth and coconut milk. Stir everything together thoroughly.

Season: Add salt and pepper to taste. You can also add any additional herbs or spices you prefer at this stage.

Cook: Set your crockpot on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and the potatoes are tender.

Serve: After cooking, shred the chicken in the crockpot if not already done. Stir everything together, adjust seasoning, and serve hot!