Crock Pot Chicken Thighs with Creamy Corn
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Simple and comforting, this crock pot chicken thighs with creamy corn was a big fan with my midwest born and raised husband.
  • 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
Recipe by Simple Nourished Living at