Slow Cooker Creamy Cheddar Chicken, Corn, and Baby Potatoes
An easy, dump-and-go crockpot dinner! Bite-sized chicken breasts, halved baby potatoes, and sweet corn slow-cook in a savory herb broth before being tossed in a rich cream cheese and sharp cheddar sauce.
Ingredients
- 1.5 lbs boneless skinless chicken breasts (cut into bite-sized chunks)
- 1.5 lbs baby yellow or red potatoes washed and halved
- 1.5 cups frozen or canned sweet corn drained
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning or dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 block 8 oz cream cheese (softened and cubed)
- 1.5 cups shredded sharp cheddar cheese
- 4 slices cooked bacon crumbled, optional garnish
Instructions
- Place the halved baby potatoes evenly across the bottom of the slow cooker, followed by the bite-sized chicken chunks, drained sweet corn, finely diced onion, and minced garlic.
- Season the top evenly with the Italian seasoning (or thyme), salt, and black pepper. Pour the low-sodium chicken broth over the ingredients.
- Cover with the lid and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours, until the baby potatoes are fork-tender and the chicken is cooked through.
- Add the softened, cubed cream cheese and shredded sharp cheddar cheese directly into the slow cooker on top of the cooked ingredients.
- Cover the slow cooker and cook on HIGH for an additional 15-20 minutes until both cheeses are completely melted.
- Stir everything gently until the melted cream cheese and cheddar blend with the warm broth to form a thick, velvety cheese sauce that coats the chicken and potatoes. Top with crumbled bacon if desired and serve warm.
Notes
Soften the Cream Cheese: Make sure your cream cheese is softened at room temperature and cut into small cubes so it melts smoothly into the broth without clumping. Grate Your Own Cheese: Using freshly grated cheddar from a block yields the smoothest sauce compared to pre-shredded bagged cheese. Thickening Tip: The sauce will naturally thicken as it cools for 5–10 minutes after turning off the slow cooker.
