Crock Pot Chicken Thighs with Creamy Corn

Crock Pot Chicken Thighs with Creamy Corn

Crock Pot Chicken Thighs with Creamy Corn

(Weight Watchers Crock Pot Cooking Day 181 – Crock Pot Chicken Thighs with Creamy Corn)

This easy easy crock pot chicken thighs and creamy corn was a big hit with Rod. Born and raised in the midwest, he loves simple comfort food best.

And it doesn’t get much simpler or more comforting than crock pot chicken thighs and creamy corn.

With just a few ingredients it’s a snap to toss together too.

I got the idea from one of my favorite cookbooks of the moment, 365 Slow Cooker Suppers by Stephanie Odea. (Unfortunately it doesn’t include nutritional information, a bummer for Weight Watchers.)

The Skinny on Crock Pot Chicken Thighs with Creamy Corn

The original recipe called for frozen corn and cream cheese. I substituted with what I had in the pantry: canned corn and canned creamed corn, and skipped the cream cheese.

And I tried to bump up the flavor by adding basil and McCormick Grill Mates Montreal Chicken Seasoning. But use whatever seasoning you like best.

Each serving has 300 calories and *8 Weight Watchers Points Plus.


Crock Pot Chicken Thighs with Creamy Corn
Prep time
Cook time
Total time
Simple and comforting, this crock pot chicken thighs with creamy corn was a big fan with my midwest born and raised husband.
Recipe type: Main
Serves: 4
  • 4 boneless skinless chicken thighs (5 ounces each)
  • 1 can (14 to 15 ounces) corn, well drained
  • 1 can (14 to 15 ounces) creamed corn
  • Salt and pepper or seasoning to taste (I used Montreal Chicken seasoning)
  • ½ teaspoon dried basil, optional
  • 2 tablespoons quick tapioca
  • Salt and pepper to taste
  • Chopped fresh basil, for serving if desired
  1. Ideal Slow Cooker Size 2 to 3-Quart
  2. Grease the slow cooker.
  3. Stir together the corn, creamed corn, tapioca, and basil and pour into the slow cooker.
  4. Season the chicken well with your favorite seasoning blend or salt and pepper. (I used Montreal chicken seasoning.)
  5. Snuggle the chicken thighs on top of the corn mixture.
  6. Cover and cook on LOW for 4 to 6 hours or until the chicken is tender when pierced with a fork.
  7. Remove chicken. Stir the corn mixture well. Taste and add salt and pepper if desired. Stir in fresh chopped basil if using.
  8. Serve chicken with a sauce of the creamed corn.
  9. Or shred chicken and stir into the corn mixture and eat like a thick stew.
Martha's Notes
Nutritional Estimates Per Serving (1 thigh and about 1 cup creamy corn): 300 calories, 3.6 g fat, 36.5 g carbs, 2.5 g fiber, 34.8 g protein and *8 Weight Watchers Points Plus

Source: adapted from 365 Slow Cooker Suppers

*PointsPlus® for crock pot chicken thighs with creamy corn calculated by by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked crock pot chicken thighs with creamy corn you might also like:

Crock Pot Chicken and Stuffing
Crock Pot Balsamic Chicken Thighs
Crock Pot Chicken Thighs with Beer
Skinny Southwestern Slow Cooker Chicken
Crock Pot Chicken Thighs Criolla (Skinny Taste)

Today’s Food for Thought…

“To be nobody but yourself in a world which is doing its best, night and day, to make you everybody else means to fight the hardest battle which any human being can fight; and never stop fighting.
~ E. E. Cummings

Do you have a favorite quote? I’d love for you to leave it for me in the comments!!

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