Crockpot Creamy Bacon Chicken, Corn & Potatoes

Ingredients

The Base & Aromatics

• 1.5 lbs (680g) Yukon Gold Potatoes: Cleaned and cut into uniform 1-inch cubes (skin left on for texture and extra nutrients).
• 1.5 lbs (680g) Boneless, Skinless Chicken Breasts: (Chicken thighs can also be substituted for even more moisture).
• 6 strips Thick-Cut Bacon: Cooked until crispy, chopped (divided: 3/4 for cooking, 1/4 for garnish).
• 1 medium Yellow Onion: Finely diced.
• 4 cloves Garlic: Minced or finely grated.
• 1.5 cups Sweet Yellow Corn: Fresh, frozen, or drained canned corn works great.

The Seasoning Blend

• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Dried Thyme or Italian Seasoning
• 1 tsp Kosher Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly cracked preferred)

The Liquid & Cream Sauce

• 1 cup Low-Sodium Chicken Broth
• 8 oz (225g) Cream Cheese: Softened at room temperature and cubed.
• 1/2 cup Heavy Cream or Half-and-Half
• 1 cup Shredded Sharp Cheddar Cheese: Freshly shredded for smooth melting.

Optional Fresh Garnishes

• 3 tbsp Fresh Chives or Green Onions: Thinly sliced.
• Extra Shredded Cheddar Cheese
• Reserved Crispy Bacon Bits

Instructions

1. Crisp the Bacon & Prep the Base

1. Heat a skillet over medium-high heat (Intensity: Medium-High). Add the sliced thick-cut bacon strips and fry for 6 to 8 minutes until golden brown and crispy.
2. Transfer the crisp bacon to a paper towel-lined plate to drain. Chop into small bits once cooled. Reserve 1 tablespoon of the rendered bacon grease for flavor.
3. Lightly grease the insert of your 6-quart slow cooker with cooking spray or a light wipe of oil.

2. Layer the Ingredients

1. The Foundation: Place the diced Yukon Gold potatoes, diced yellow onion, minced garlic, sweet corn, and three-quarters of the chopped crispy bacon into the bottom of the slow cooker insert. Toss gently to combine.
2. Seasoning the Layer: In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Sprinkle half of this seasoning mixture over the potato and corn mixture.
3. Adding the Protein: Lay the chicken breasts flat in a single layer right on top of the potatoes and corn. Season the top of the chicken with the remaining spice blend.
4. Liquid Base: Pour the 1 cup of chicken broth (and the reserved tablespoon of bacon grease if desired) around the edges of the chicken so you don’t wash off the seasonings on top.

3. Slow Cook to Perfection

1. Cover the crockpot with its lid.
2. Set the cooking intensity and time: Low Setting (Recommended): Cook on LOW for 6 to 7 hours until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
3. High Setting: Alternatively, cook on HIGH for 3.5 to 4 hours .

4. Shred the Chicken & Create the Cream Sauce

1. Once the timer finishes, carefully remove the cooked chicken breasts from the crockpot and transfer them to a clean cutting board or plate. Use two forks to shred the chicken into bite-sized pieces (or chop into cubes if preferred).
2. Set the slow cooker heat intensity to HIGH .
3. Add the softened, cubed cream cheese and heavy cream directly into the slow cooker with the potatoes, corn, and warm broth.
4. Gently stir until the cream cheese melts into a smooth, velvety sauce (about 3 to 5 minutes).
5. Stir in 1 cup of freshly shredded sharp cheddar cheese until fully melted and integrated into the broth.

5. Combine & Finish

1. Return the shredded chicken to the slow cooker insert. Fold everything together gently so the chicken, potatoes, and corn are coated completely in the creamy bacon sauce.
2. Place the lid back on and let it sit on HIGH for 15 to 20 minutes to allow the flavors to meld and the sauce to thicken slightly.

6. Garnish and Serve

1. Turn off the crockpot or switch to the WARM setting.
2. Top the dish with the remaining reserved crispy bacon, extra shredded cheddar cheese, and sliced green onions or fresh chives.
3. Serve warm in deep bowls alongside crusty garlic bread or a crisp green side salad.

Nutrition

Calories: 520 kcal — · Protein: 38 g 76% · Fat: 26 g 33% · Carbohydrates: 36 g 13% – Dietary · Saturated Fat: 13 g 65% – Trans · Fiber: 4 g 14% – · Sugar: 5 g — · Sodium: 780 mg 34%