Slow Cooker Chicken and Corn Soup
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!
Servings: 6
Ingredients
- 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
Instructions
- 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.