On cold winter days creamy chicken soup is the ultimate comfort meal! Warm up to this easy slow cooker chicken and corn soup that is loaded with fresh carrots, celery, garlic and onions. This slow cooker recipe is a comforting meal the whole family will love!
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Why THIS SLOW Cooker Chicken Soup Is The Best!
Slow cooker recipes are the best for those busy days you only have a few minutes to prepare a meal. The best part is coming home to the aroma of a perfectly cooked dinner that’s ready to be served.
I love slow cooker chicken and corn soup because it has a creamy texture while still remaining healthy. Its loaded with vegetables and chicken making it a complete and amazing meal.
I'm a big fan of hearty soup recipes. They are easy to make and only take a few minutes of prep time. The best part of soup recipes is that they are made in one pot and in this case a slow cooker, so there are not multiple pots and pans to wash. Trust me that's a win to my husband too, because he is my honoree dish washer.
A warm bowl of soup is the perfect meal when the winter days are cold, but I enjoy soup any time of year.
chicken- I prefer boneless skinless chicken breasts for this chicken soup recipe. Chicken breast shred so easily making this meal quick to prepare.
corn- if you have fresh corn than that would be great for this recipe, however frozen corn or even canned will work well. If using canned corn make sure to thoroughly drain the corn kernels first.
Start by washing and chopping your vegetables. When you chop the potatoes, cut them into halves or quarters depending on the size. The important thing to remember is that they are uniform in size so they cook evenly and that they are bite sized.
Trim any fat from the chicken breast. Layer the vegetables in the bottom of the slow cooker and place the chicken on top. Sprinkle with seasonings and drop the bay leaves in the crockpot. Add the chicken broth to cover.
Turn the slow cooker on for your cooking preference, 4 hours on high or for 6-8 hours on low heat.
Now you half to walk away and let the slow cooker do its job. Its tempting to open and check on how everyhing is cooking but that realeases all of the heat that is trapped inside. Resist the urge and keep the lid on!
At the end of the cook time, remove the chicken and the bay leaves from the slow cooker. To give this soup a creamy texture without adding a lot of heavy cream or cream cheese, use an emulsion blender to blend a small amount of the vegetables. If you do not have an emulsion blender, use a regular blender to blend about a cup of the vegetables to add to the soup.
Add the half and half along with the cornstarch. When you use cornstarch to thicken a soup or sauce, it is important to dissolve it in a cold liquid before adding it to the hot mixture. This will keep it from clumping in the soup. Stir well and place the lid back on the slow cooker while shredding the chicken.
Use two forks to shred the tender chicken. The beauty of a slow cooker is that it cooks the chicken breast so that it’s so tender it will practically fall apart. Stir the chicken back into the slow cooker along with fresh cilantro and chopped chives.
My family loves crackers with soup, but you can also pair this with a piece of crusty bread or even cornbread.
Add a little cheddar cheese and oyster crackers if you want to make the soup a little more filling.
This slow cooker soup is loaded with chicken and vegetables making it a complete and filling meal on its own but, if you would like to add a few side dishes here are a few ideas. You can always add a salad to accompany the recipe. Try this Arugula Apple and Walnut Salad for a fresh crisp salad or Mediterranean Green Beans with Lemon Dressing for some extra vegetables.
Some people like to have soup and a sandwich as a lunch or dinner combo so add this Pesto Turkey Sandwich to complete the meal!
SUBSTITUTIONS and Additions
My family is a fan of chicken breast, however feel free to substitute boneless skinless chicken thighs.
The best part about soup recipes, is that its a great way to use up some extra veggies in your crisper. Throw in any potatoes, even sweet potatoes are tasty in this soup recipe.
To give the slow cooker recipe a richer taste add chicken stock instead of broth. You can also substitute the half and half for either whole milk or heavy cream.
I actually liked the flavor of the fresh sweet corn paired with the cilantro, but you can always use fresh parsley to garnish if you are not a fan of cilantro.
Green onions are also a great garnish in place of the chopped chives.
If you love bacon, cook a few slices of crispy bacon to crumble and garnish on top of the soup.
Storage and Reheating Tips
Soups are a great meal to make ahead and reheat. Allow the soup to cool completely and store in an airtight container for 3-4 days. To reheat the next day simmer on the stove top till warm or heat in the microwave for 1-2 minutes.
Looking For Other Soup Recipes? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Slow Cooker Chicken and Corn Soup
- 3 4 ounce chicken breast, boneless skinless
- 1 ½ cups carrots, peeled and chopped
- 2 ½ cups baby Yukon gold potatoes, chopped
- 2 cups corn, frozen or canned
- ½ cup celery, chopped
- ¾ cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 2 bay leaves
- ½ teaspoon pepper
- ¼ teaspoon salt
- 4 cups chicken broth
- ½ cup half and half
- 1 tablespoon fresh cilantro, chopped or parsley
- 1 tablespoon fresh chives, chopped
- Add chopped vegetables and chicken to the bottom of your slow cooker.
- Season with thyme, pepper, salt and the bay leaves.
- Pour the chicken broth over the mixture and cover with lid. Turn the slow cooker on high for 4 hours or medium for
- At the appropriate cooking time use tongs to remove the chicken and bay leaves from the crockpot. The chicken will be extremely tender and falling apart.
- Use an emulsion blender to blend a small amount of the cooked vegetables. Do this inside your slow cooker to make the soup creamy.
- Mix together cornstarch with the half and half and add to the vegetables. This will help thicken the soup giving it a creamy texture.
- Use two forks to shred the chicken. Return the chicken to the slow cooker and stir well. Garnish with cilantro and chives.