1poundbonelessskinless chicken thighs, cut into 1-inch chunks
12ouncesred potatodiced
1oniondiced
3carrotspeeled and diced
2stalks celerydiced
2cupscorn kernelsfrozen, canned or roasted
4cupschicken broth 3 cloves garlicminced
1/2teaspoondried thyme
1/2teaspoondried oregano
Pinchof cayenne pepper
1bay leaf
Kosher salt and freshly ground black pepperto taste
1/2cuphalf and half
2tablespoonscornstarch
2tablespoonsunsalted butter
2tablespoonschopped fresh chives
Instructions
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Serve immediately, topped with bacon and garnished with chives, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.