Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 3 cups corn kernels
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • 4 slices cooked bacon, crumbled

Instructions:

  1. Combine the diced onion, celery, garlic, cubed potatoes, and corn in the slow cooker crock.
  2. Season the vegetables evenly with salt, pepper, and dried thyme.
  3. Nestle the chicken thighs on top of the vegetable mixture, then pour in the chicken broth and melted butter.
  4. Secure the lid and cook on Low for 8 hours or High for 6 hours until chicken is tender and potatoes are soft.
  5. Remove the chicken thighs to a plate, shred them using two forks, and stir the shredded chicken back into the pot.
  6. Turn the heat down, then stir in the heavy cream and lemon juice. Let it simmer on Low for an additional 20-30 minutes until the chowder reaches a thick, velvety consistency.
  7. Fold in fresh parsley and crumbled bacon just before serving.