4 slices bacon, diced

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

12 ounces red potato, diced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

2 cups corn kernels, frozen, canned or roasted

4 cups chicken broth 3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Pinch of cayenne pepper

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

1/2 cup half and half

2 tablespoons cornstarch

2 tablespoons unsalted butter

2 tablespoons chopped fresh chives


Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.

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Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.

Serve immediately, topped with bacon and garnished with chives, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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