Salt and pepper or seasoning to taste (I used Montreal Chicken seasoning)
½teaspoondried basil (optional)
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.
Serving size: 1 thigh and about 1 cup creamy cornClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Crock Pot Chicken Thighs with Creamy Corn
Amount Per Serving (1 thigh + 1 cup creamy corn)
Calories 300Calories from Fat 32
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/crock-pot-chicken-thighs-creamy-corn/