Servings: 8

Ingredients:

  • Boneless, skinless chicken thighs (1 lb)
  • Red potatoes (12 oz)
  • Yellow onion (1)
  • Carrots (3)
  • Celery (2 ribs)
  • Corn kernels (2 cups)
  • Chicken broth (4 cups)
  • Garlic (3 cloves)
  • Dried thyme (1/2 tsp)
  • Dried oregano (1/2 tsp)
  • Salt (1 tsp)
  • Black pepper (1/2 tsp)
  • Cayenne (1 pinch)
  • Bay leaf (1)
  • Half and half (1/2 cup)
  • Cornstarch (2 tbsp)
  • Butter (2 tbsp)
  • Bacon (4 slices, optional)
  • Fresh chives (2 tbsp, optional)

Directions:

  1. Peel carrots. Dice potatoes, onion, carrots, and celery, and add to slow cooker.
  2. Mince garlic and add to slow cooker.
  3. Chop chicken into bite-sized pieces and add to slow cooker.
  4. Add corn, chicken broth, thyme, oregano, salt, pepper, cayenne, and bay leaf to slow cooker.
  5. Stir and cook on low for 7 hours or high for 3 hours.
  6. Whisk together half and half and cornstarch.
  7. Stir half and half mixture and butter into slow cooker and continue cooking for 30 minutes.
  8. Meanwhile, cook bacon until crispy, then crumble. Chop chives.
  9. Remove bay leaf, stir, and serve garnished with bacon and chives.