Creamy Swiss Sweet Corn Chicken Crockpot Recipe Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready to go. If you plan to serve the dish over mashed potatoes, prepare those ahead of time or while the chicken is cooking—you can also use store-bought mashed potatoes to save time.

Thaw the frozen corn if you are using it, and shred the Swiss cheese from a block for the best texture. Have your measuring cups and can opener handy, and you are ready to layer.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the sweet corn kernels evenly over the chicken. Pour the condensed cream of potato soup over the top, spreading it slightly to cover most of the corn and chicken.
   Look for The chicken is covered with corn and soup, with no dry spots.
   Tip If the chicken breasts are thick, they will still cook through in the slow cooker; no need to cut them.
2. 2Add the Creamy Toppings
   Dollop the sour cream over the top of the soup layer. Sprinkle the shredded Swiss cheese evenly over everything. Do not stir — the layers will blend as they cook.
   Look for The top is covered with sour cream and cheese, with some corn still visible.
   Tip Stirring now is not necessary; the slow cooker will do the work.

At the end of this phase, you will have a layered slow cooker insert with raw chicken on the bottom, corn scattered over it, and a blanket of soup, sour cream, and cheese on top.

The ingredients should be evenly distributed, with no large dry patches. The cheese and sour cream may look lumpy, but that is fine—they will melt together during cooking. The slow cooker is ready to turn on.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender enough to shred. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.
   Look for The sauce is bubbling gently around the edges and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with an instant-read thermometer inserted into the thickest part of a breast.
4. 4Shred the Chicken
   Using two forks, shred the chicken breasts directly in the slow cooker. Stir the shredded chicken into the sauce so it is fully coated. Let it sit for a few minutes so the sauce thickens slightly.
   Look for The chicken shreds easily and the sauce is creamy and smooth.
   Tip For chunkier pieces, shred less; for finer shreds, pull more.

After a few hours, the slow cooker will be filled with a gently bubbling, creamy sauce. The chicken will be fork-tender and shred easily. The sauce will be thick and glossy, with the corn and chicken evenly distributed after stirring.

The aroma is rich and savory, with a slight sweetness from the corn. The chicken is fully cooked and safe to eat, and the dish is ready for serving.

Serve and Enjoy

5. 5Serve Over Mashed Potatoes
   Spoon the creamy chicken mixture over warm whipped Yukon Gold mashed potatoes on plates or into bowls. Serve hot, with extra mashed potatoes on the side if desired.
   Look for Steam rises from the creamy chicken as it is spooned over the potatoes.
   Tip The mashed potatoes are not required, but they soak up the sauce beautifully.

When you spoon the creamy chicken over the mashed potatoes, the sauce should coat the back of a spoon and the chicken should be in tender shreds. The dish looks like a comforting casserole, with golden corn and melted cheese throughout. The steam carries the scent of chicken and cheese. It is ready to be served immediately, while hot and bubbling.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets out heat and extends the cooking time. Trust the process and keep the lid on until the minimum time is up.

Another mistake is using pre-shredded cheese, which can prevent a smooth melt. Also, avoid overcooking the chicken, as it can become dry and stringy—check for doneness at the earliest time and adjust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and it shreds easily with a fork. The sauce should be bubbling gently around the edges and look thick and creamy. If the sauce seems too thin after shredding, let it sit uncovered for 10 minutes to thicken. If it is too thick, stir in a splash of chicken broth or milk.

• Poultry: 165°F (74°C) in the thickest part