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Slow Cooker Creamy Chicken & Corn Soup

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Warm up with this comforting Slow Cooker Creamy Chicken & Corn Soup, a rich and hearty blend of tender chicken, sweet corn, and velvety cream. This easy slow cooker recipe is perfect for busy weeknights or chilly days, offering a flavorful, family-friendly meal with minimal prep.

Ingredients

  • Boneless, skinless chicken breasts or thighs
  • Canned sweet corn (or frozen corn kernels)
  • Cream-style corn
  • Chicken broth
  • Onion, finely chopped
  • Garlic, minced
  • Celery, diced
  • Carrots, sliced
  • Heavy cream or half-and-half
  • Cream cheese
  • Salt and pepper
  • Fresh or dried thyme
  • Optional garnish: chopped parsley or green onions

Instructions

  1. Add chicken, sweet corn, cream-style corn, broth, onion, garlic, celery, carrots, and thyme to the slow cooker.
  2. Season with salt and pepper. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  3. Remove chicken, shred with two forks, and return to the slow cooker.
  4. Stir in cream cheese and heavy cream until smooth and creamy.
  5. Adjust seasoning if needed. Let simmer on low for 15–20 minutes.
  6. Serve hot, garnished with parsley or green onions.

Notes

  • For added texture, mix in diced potatoes or cooked rice/pasta.
  • Use coconut milk for a dairy-free version.
  • A cornstarch slurry can be used to thicken the soup further.
  • Frozen chicken is fine—just ensure it’s fully cooked to 165°F.
  • Leftovers reheat well; add broth or milk to adjust consistency.

Nutrition