• 4 slices bacon, diced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 12 ounces red potato, diced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups corn kernels, frozen, canned or roasted
• 4 cups chicken broth
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Pinch of cayenne pepper
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup half and half
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 tablespoons chopped 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