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:

Quickview
336k Calories
31g Protein
7g Total Fat
36g Carbs
11% Health Score
Limit These
Calories
336k
17%

Fat
7g
12%

  Saturated Fat
1g
11%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
134mg
45%

Sodium
764mg
33%

Get Enough Of These
Protein
31g
62%

Vitamin B3
9mg
48%

Selenium
32µg
46%

Phosphorus
357mg
36%

Vitamin B6
0.7mg
35%

Folate
79µg
20%

Zinc
2mg
20%

Vitamin B5
1mg
19%

Vitamin B2
0.32mg
19%

Potassium
599mg
17%

Magnesium
61mg
15%

Vitamin B12
0.91µg
15%

Vitamin B1
0.17mg
11%

Iron
1mg
11%

Copper
0.17mg
8%

Manganese
0.17mg
8%

Vitamin C
6mg
8%

Vitamin K
6µg
6%

Fiber
1g
5%

Vitamin E
0.34mg
2%

Calcium
21mg
2%

Vitamin A
108IU
2%

covered percent of daily need
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