Crock Pot Chicken Potato Corn Chowder

Step 1

Place 2 lbs boneless skinless chicken thighs, 4 cups frozen diced hash brown potatoes (thawed), 30.5 oz whole kernel corn (undrained), 29.5 oz cream-style corn, 24 oz evaporated milk, 1 medium yellow onion (diced), 7 slices bacon (cooked crisp and crumbled), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce, 1/4 teaspoon pepper, and 1.5 teaspoons lemon pepper seasoning in a 6 quart slow cooker and stir.

Step 2

Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring halfway through the cooking time, if possible, so that everything will cook evenly.

Step 3

Place chicken in a large bowl to shred with two forks or shred in your slow cooker, whichever you prefer.

Step 4

Stir chicken in with the rest of the chowder until well blended.

Step 5

If desired, top servings with the crumbles from 1 slice bacon cooked crisp and crumbled.