Ingredients

The following ingredients have 6 Servings
  • 4 slices thick-cut bacon
  • 3 medium boneless, skinless chicken breasts (cut into 1” pieces)
  • 2 large red potatoes (diced into ½” cubes)
  • 1 medium white onion (diced)
  • 2 stalks celery (diced)
  • 3 cups corn (frozen)
  • 4 cups low-sodium chicken stock
  • 2 tsp minced garlic
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ cup half-and-half
  • 2 Tbsp corn starch
  • {for garnish} green onions (chopped)
  • {for serving} bread bowls

Instruction

  • Using a large skillet, cook bacon over medium-high heat until crispy; pat cooked bacon dry with paper towels and set aside.
  • {Optional}: Drain most (but not all) of the bacon grease from the pan and add cubed chicken. Brown chicken for approximately 2-3 minutes, stirring often.
  • Using a 6-quart slow cooker, add all remaining ingredients except for half-and-half and cornstarch (chicken, potatoes, onion, celery, corn, chicken stock, garlic, chili powder, cumin, salt, oregano, paprika and black pepper); stir until well combined.
  • Cover and cook on low heat for 6-7 hours. (Note: Can be cooked on high for 3-4 hours.)
  • Using a small bowl, whisk together the half-and-half and cornstarch. Add this mixture to the slow cooker; stir until well combined.
  • Before serving, top with crumbled bacon and chopped green onions.