Ingredients
- 3 cups cooked shredded chicken
- 2 cups sweet corn, drained
- 1 can (10.5 oz) cream of chicken soup
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- 1 cup cooked elbow macaroni (optional, if you want it more like a pasta casserole)
Instructions
1. Prepare the Crockpot 🍲
Lightly spray a 6-quart Crockpot with nonstick cooking spray.
2. Add the creamy mixture 🥛
Add the cream of chicken soup, softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, black pepper, and parsley. Stir until well combined.
3. Add the chicken & corn 🌽
Fold in the shredded chicken and sweet corn until everything is evenly coated in the creamy sauce.
4. Slow cook ⏱️
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until the mixture is hot and creamy.
5. Add the cheese 🧀
About 15–20 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover again and let it melt completely.
6. Optional macaroni 🍝
For a heartier casserole, stir in 1 cup of already-cooked elbow macaroni during the final 15–20 minutes.
7. Serve 🍽️
Give everything a gentle stir, then spoon a generous portion onto a white plate. Garnish with a little dried parsley and serve hot while creamy and steaming.
Pro Tip
For the thickest, creamiest texture, use freshly shredded cheddar and don’t add uncooked pasta directly to the Crockpot—it can absorb too much liquid and change the consistency.