- 4 chicken breasts
- 1 cup frozen corn
- 2 cups baby potatoes, halved
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- Place chicken breasts at the bottom of the crockpot.
- Add the frozen corn and halved baby potatoes on top of the chicken.
- In a bowl, mix together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture over the ingredients in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, add the shredded cheddar cheese and mix until melted.
- Serve hot and enjoy!
Notes
- For creamier results, you can add a splash of heavy cream.
- Feel free to add vegetables like bell peppers or carrots for extra nutrition.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free