Classic Slow Cooker Corn Chicken Casserole
A heartwarming dish that combines tender chicken, sweet corn, and a creamy base, perfect for families and busy weeknights.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Main Ingredients
- 2 pounds Boneless, Skinless Chicken Breast Primary protein for the casserole.
- 2 cans Sweet Corn 15 oz each, drained.
- 1 can Cream of Chicken Soup 10.5 oz can, serves as the creamy base.
- 1 medium Onion Diced finely.
- 2 cloves Garlic Minced.
- 2 cups Shredded Cheddar Cheese Adds creaminess and flavor.
- 1 cup Low-Sodium Chicken Broth Keeps the casserole moist.
- 1 teaspoon Salt To taste.
Optional Garnish
- Fresh Parsley or Thyme For garnish.
Instructions
- Dice the onion finely and mince the garlic cloves.
- Lightly grease the inside of the slow cooker with cooking spray or oil.
- Place the chicken breasts in the bottom of the slow cooker, spread out evenly.
- Sprinkle the diced onion and minced garlic over the chicken.
- Add the drained canned corn on top of the chicken and onion mixture.
- In a mixing bowl, combine the cream of chicken soup and chicken broth, stirring until smooth.
- Pour the creamy mixture over the layers in the slow cooker.
- Add freshly ground black pepper and salt to taste, stirring gently.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Check the chicken for doneness; it should shred easily with a fork.
- Shred the chicken directly in the slow cooker and mix with the corn and creamy sauce.
- Let the casserole sit for an additional 10 minutes on the warm setting.
- Scoop portions onto plates or bowls and garnish with fresh parsley or thyme if desired.
- Serve warm and enjoy!
Notes
This casserole reheats well and can be enjoyed for lunch the next day. Consider adding seasonal vegetables or spices to customize it.