In a crockpot, add unsalted butter or olive oil.

Add the diced potatoes, chopped onion, kosher salt, black pepper, minced garlic, dried rosemary, and ground cayenne pepper to the crockpot.

Place the boneless skinless chicken breasts or thighs on top of the vegetables.

Add the corn and chicken broth.

Cover the crockpot and cook on low for 4 to 6 hours or until the chicken is cooked through and potatoes are tender.

Remove the chicken, shred it, and return it to the crockpot.

In a small bowl, whisk together milk and cornstarch until smooth.

Stir the milk mixture and Greek yogurt into the crockpot.

Add the chopped red bell pepper and stir to combine.

Cook on high for an additional 30 minutes until thickened.

Serve hot, garnished with chopped fresh green onion if desired.