I prefer to use red potatoes in this chowder; but you could also use russet potatoes or yukon gold potatoes. Whatever you prefer.
I like to peel the skin of the bad parts of the potato, but for the most part I leave the peel on. You can either peel the potato skins or not for this chowder.
I added 1 teaspoon salt into the slow cooker. I also used regular chicken broth (not low-sodium) and I added some pepper at the end of cooking time. Do what you prefer as far as salt amount. Remember that potatoes are so bland that they beg for some salt. So, if you use low-sodium chicken broth you will probably definitely need to add some additional salt.
Ingredients
3bonelessskinless chicken breasts
4cupschicken brothor a 32 oz container
5red potatoescut into 1-inch pieces
1medium sized white onionfinely diced
2cans cream-style corn
2cupheavy cream
salt & pepper to taste
cooked crispy baconchopped
Instructions
Combine chicken breasts, chicken broth, potatoes, onion, and cream-style corn into the slow cooker.
Cook on low for 6-7 hours.
30 minutes prior to time being done, take chicken out and shred with two forks. Return to slow cooker.
Add the heavy cream and any additional salt & pepper you want. Cover with lid and let cook the remainder of time.