 | This recipe originated from Damn Delicious, but I kept very little except the ingredients the same. I didn't see any need to prep the bacon hours in advance, especially since whenever I cook bacon I smell bacon for hours and I want to eat everything in my sight. I was also wary of adding cut up chicken to the crockpot, it's much easier just to shred it after it is done simmering away all day. Chop up some carrots, onions and potatoes is all the morning prep work necessary and you come home to a warm crock of soup. It couldn't be any easier! |
1 pound boneless, skinless chicken breasts
12 ounces red potato, diced
½ onion, diced
3 carrots, peeled and diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper
¾ cup half and half
2 tablespoons cornstarch
4 slices bacon, chopped
½ cup shredded cheddar cheese
Add the chicken, potato, onion, carrots and corn to the crockpot. Stir in the broth, garlic, thyme, oregano, cayenne, bay leaf, salt and pepper. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours.
30 minutes before done, remove the chicken breasts and shred with two forks and return to the crockpot. In a small bowl, whisk together the half and half and corn starch, stir into the crockpot. Raise the heat to high if you have been cooking on low. Sauté the bacon in a small skillet over medium heat, drain. Serve, topped with bacon and cheese.
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