Description
This Easy Slow Cooker Chicken and Corn Soup combines tender chicken, sweet corn, and creamy broth in a comforting and flavorful dish perfect for chilly days.
Ingredients
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Boneless, skinless chicken breasts or thighs
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Corn kernels (fresh, frozen, or canned)
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Diced onions
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Diced carrots
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Diced celery
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Chicken broth
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Garlic
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Thyme
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Salt
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Pepper
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Heavy cream or half-and-half (optional)
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Cream cheese (optional)
Instructions
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Place the chicken at the bottom of the slow cooker.
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Add corn, diced onions, carrots, celery, garlic, thyme, salt, and pepper.
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Pour in chicken broth until ingredients are just covered.
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Cook on low for 6–8 hours or high for 3–4 hours.
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Remove the chicken, shred it, and return it to the pot.
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Stir in cream or cream cheese if desired, and heat through.
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For a thicker texture, blend a portion of the soup before returning the shredded chicken.
Notes
Use cream cheese or blend partially for a creamier texture.
Can be made dairy-free using coconut or almond milk.
Easily customizable with add-ins like rice, noodles, or jalapeños.
Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American