Ingredients

3 medium boneless skinless chicken breasts
4 cups low sodium chicken broth
5 small red, gold, or brown potatoes cut into 1-inch pieces, (red potatoes are my favorite)
1 8-ounce can diced green chiles
1 small white or yellow onion diced
2 cans cream-style corn
2 cups heavy cream (may sub half & half for a lighter version)
1 teaspoon garlic powder
4-6 strips bacon diced and cooked til crispy
salt and pepper to taste
freshly chopped parsley

Instructions

Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours.
Uncover slow cooker and use two forks to shred chicken.
Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
Garnish with fresh parsley and cracked black pepper and serve hot.
Notes
Pro tip: add 1/2 teaspoon crushed red pepper flakes for a flavor boost!

CHOWDER