Ingredients
Equipment
Method
Step-by-Step Instructions
- Combine the chicken breasts, chicken broth, diced potatoes, green chiles, diced onion, and cream-style corn in the slow cooker. Stir gently to ensure chicken is covered by the liquid.
- Set the slow cooker to low heat and cover. Cook for about 4 hours until the chicken is tender and easily shreddable.
- Carefully shred the chicken in the slow cooker using two forks, mixing it evenly into the chowder.
- Stir in the heavy cream, garlic powder, and crispy bacon pieces. Season with salt and pepper to taste, and let cook on low for an additional 15 to 20 minutes.
- Serve the chowder in bowls garnished with fresh parsley and black pepper. Enjoy with crusty bread or a mixed green salad.
Nutrition
Notes
This chowder is customizable with additional vegetables or proteins and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
