Ingredients:
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1½ lbs (680 g) baby potatoes, halved
- 1½ cups sweet corn (fresh, frozen, or canned)
- 1 can (10.5 oz) condensed cheddar cheese soup
- 1 cup chicken broth
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions:
- Place the halved baby potatoes in the bottom of the slow cooker.
- Add the chicken breasts on top of the potatoes.
- In a mixing bowl, whisk together the cheddar cheese soup, chicken broth, garlic, onion powder, paprika, black pepper, salt, and Italian seasoning.
- Pour the creamy mixture over the chicken and potatoes.
- Add the butter and sweet corn.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Cover for another 10–15 minutes until everything is warm and delicious.
- Gently stir and garnish with fresh parsley if desired.
Serving:
Serve hot with plenty of creamy cheddar sauce, tender chicken, golden baby potatoes, and sweet corn. Enjoy!