Ingredients

The following ingredients have 6 Servings
  • 1 cup yellow onion (chopped fine)
  • ¾ cup celery (¾-inch dice)
  • ¾ cup carrot (¾-inch dice)
  • 1 teaspoon olive oil
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fresh thyme (chopped)
  • 3 cups cauliflower florets ( cut into small pieces)
  • 3 cups corn (canned and drained)
  • 3 cups unsalted chicken stock
  • 1 pound boneless skinless chicken breast
  • 1 pound red potatoes (cut into ½-inch cubes)
  • 1 cup whole milk
  • ¾ teaspoon kosher salt
  • 1 bay leaf (dried)
  • 2 tablespoons minced parsley

Instruction

  • In a microwave-safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme.
  • Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to the slow cooker.
  • Add 3 cups of cauliflower florets to a microwave-safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender.
  • Drain the cauliflower and add to a blender.
  • Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to the slow cooker.
  • Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt, and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on High setting or 5 to 6 hours on Low.
  • Discard bay leaf. Remove chicken and shred into smaller pieces.
  • Stir in remaining 1 ½ cups corn and shredded chicken, let it sit until heated through, about 10 minutes on High setting.
  • Taste and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper.