Crock Pot Chicken Thighs with Creamy Corn
The recipe Crock Pot Chicken Thighs with Creamy Corn can be made in about 6 hours and 10 minutes. This recipe serves 4 and costs $1.79 per serving. Watching your figure? This gluten free and dairy free recipe has 336 calories, 31g of protein, and 8g of fat per serving. It works well as a rather cheap main course. Head to the store and pick up canned corn, tapioca, dried basil, and a few other things to make it today. 15 people have tried and liked this recipe. It is brought to you by Simple Nourished Living. Overall, this recipe earns a pretty good spoonacular score of 57%. Creamy Crock Pot Chicken with Black Beans and Corn, Crock Pot Thai Chicken Thighs, and Crock Pot Chicken Thighs and Drumsticks are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 360 minutes
Ingredients:
1 can (14 to 15 ounces) corn, well drained
1 can (14 to 15 ounces) creamed corn
½ teaspoon dried basil, optional
Salt and pepper or seasoning to taste (I used Montreal Chicken seasoning)
4 boneless skinless chicken thighs (5 ounces each)
2 tablespoons quick tapioca
Equipment:
slow cooker
Cooking instruction summary:
Ideal Slow Cooker Size 2 to 3-QuartGrease the slow cooker.Stir together the corn, creamed corn, tapioca, and basil and pour into the slow cooker.Season the chicken well with your favorite seasoning blend or salt and pepper. (I used Montreal chicken seasoning.)Snuggle the chicken thighs on top of the corn mixture.Cover and cook on LOW for 4 to 6 hours or until the chicken is tender when pierced with a fork.Remove chicken. Stir the corn mixture well. Taste and add salt and pepper if desired. Stir in fresh chopped basil if using.Serve chicken with a sauce of the creamed corn.Or shred chicken and stir into the corn mixture and eat like a thick stew.
Step by step:
1. Ideal Slow Cooker Size 2 to 3-Quart
2. Grease the slow cooker.Stir together the corn, creamed corn, tapioca, and basil and pour into the slow cooker.Season the chicken well with your favorite seasoning blend or salt and pepper. (I used Montreal chicken seasoning.)Snuggle the chicken thighs on top of the corn mixture.Cover and cook on LOW for 4 to 6 hours or until the chicken is tender when pierced with a fork.
3. Remove chicken. Stir the corn mixture well. Taste and add salt and pepper if desired. Stir in fresh chopped basil if using.
4. Serve chicken with a sauce of the creamed corn.Or shred chicken and stir into the corn mixture and eat like a thick stew.
Nutrition Information:
covered percent of daily need
