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.

Enjoy!

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Crock Pot Chicken Thighs with Creamy Corn

Simple and comforting, this crock pot chicken thighs with creamy corn was a big fan with my midwest born and raised husband.

Prep Time10 mins

Cook Time6 hrs

Total Time6 hrs 10 mins

Course: Main

Servings (adjustable): 4

Author: Martha | Simple Nourished Living

Ingredients

• 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
• 1/2 teaspoon dried basil optional
• 2 tablespoons quick tapioca
• Salt and pepper to taste
• Chopped fresh basil for serving if desired

Instructions

• 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 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

 

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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.

*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 Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

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~ E. E. Cummings

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