WW Recipe of the Day: Crock Pot Chicken 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 (affiliate link) by Stephanie O'Dea. 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 (affiliate link). But use whatever seasoning you like best.
How Many Calories and WW Points in this Slow Cooker Cream Corn Chicken?
According to my calculations, each serving has 300 calories and:
6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you enjoy this recipe for chicken with creamy corn, be sure to check out my other WW friendly crock pot recipes including Slow Cooker Chicken Ala King, 2-Ingredient BBQ Chicken, Easy Crock Pot Chicken & Potatoes, Slow Cooked Maple Mustard Chicken and 4-Ingredient Goddess Chicken
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Crock Pot Chicken Thighs with Creamy Corn
- 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)
- Ideal Slow Cooker Size 2 to 3-Quart.
- Grease the slow cooker.
- Stir together the corn, creamed corn, tapioca, and basil and pour into the slow cooker.
- Season the chicken well with your favorite seasoning blend or salt and pepper. (I used Montreal chicken seasoning.)
- Snuggle the chicken thighs on top of the corn mixture.
- Cover and cook on LOW for 4 to 6 hours or until the chicken is tender when pierced with a fork.
- Remove chicken. Stir the corn mixture well. Taste and add salt and pepper if desired. Stir in fresh chopped basil if using.
- Serve chicken with a sauce of the creamed corn.
- Or shred chicken and stir into the corn mixture and eat like a thick stew.
Recipe source: adapted from 365 Slow Cooker Suppers (affiliate link) by Stephanie O'Dea
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like Crock Pot Chicken, 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
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Can these be made in the oven?
I haven't tried it in the oven, but believe it would work fine. I'm thinking 350 degrees for 45 minutes to an hour. ~Martha
What is tapioca? Is it the same as Tapioca Pudding? I'm confused lol Thanks!
Tapioca pudding is 5 buck, does the recipe work the same without it? Thanks!
Yes, I used instant tapioca which is what you use to make the pudding. It acts as a thickening agent so if you leave it out your result will be thinner/runnier. ~Martha