The coziest, the easiest.
Arrange potato, onion, carrots, and garlic in the bottom of a slow cooker. Top with chicken breasts and sprinkle cayenne and thyme over the whole dish. Pour in the stock.
Cook chowder on high for 3 hours or low for 6 hours (set to go to warm after this time if leaving for work or cooking overnight). Remove the lid and shred the chicken with 2 forks. It should shred very easily! Add corn and cook covered for 20 minutes on high. Add cream, half the cheese, and half the scallions. Stir together and cook for 20 minutes more on high until the cheese is melted. If the soup is very thick, add more chicken stock as needed to thin. Taste the chowder and add salt to your taste if needed.
Serve topped with the remaining cheese and scallions. Enjoy!
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I loved this soup! Really good. I didn’t have fresh potatoes, or carrots so I used canned and put them in at the end. I also used canned corn. I doubled this recipe do to the fact that I have a large family and it came out perfectly.
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