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
Boneless, skinless chicken breasts or thighs
Corn kernels (fresh, frozen, or canned)
Diced onions
Diced carrots
Diced celery
Chicken broth
Garlic
Thyme
Salt
Pepper
Heavy cream or half-and-half (optional)
Cream cheese (optional)
Instructions
Place the chicken at the bottom of the slow cooker.
Add corn, diced onions, carrots, celery, garlic, thyme, salt, and pepper.
Pour in chicken broth until ingredients are just covered.
Cook on low for 6–8 hours or high for 3–4 hours.
Remove the chicken, shred it, and return it to the pot.
Stir in cream or cream cheese if desired, and heat through.
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
Keywords: slow cooker soup, chicken and corn soup, creamy soup, crockpot chicken soup, comfort food, gluten-free soup, easy weeknight meals, hearty soups