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–+ servings
Slow Cooker Creamy Chicken and Corn Soup

Slow Cooker Creamy Chicken and Corn Soup for Cozy Nights

This Slow Cooker Creamy Chicken and Corn Soup is a comforting and nutrient-packed dish, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Carrots diced for even cooking
  • 2 cups Celery diced
  • 1 cup Onion diced
  • 3 cloves Garlic minced
  • 10 oz Frozen Corn
  • 3 medium Yukon Gold Potatoes keep the skin on
  • 1 lb Raw Chicken Breast can substitute with rotisserie chicken
  • 1 tsp Kosher Salt adjust to taste
  • 1 tsp Fresh Cracked Pepper to taste
  • 1 leaf Dried Bay Leaf remove before serving
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano can replace with Italian seasoning
  • 1/4 tsp Cayenne Pepper optional
  • 6 cups Chicken Stock use non-low sodium
  • 1 cup Half and Half substitute with heavy cream for richer flavor
  • 8 oz Reduced Fat Cream Cheese can replace with dairy-free option
  • 2 tbsp Cornstarch mixed with water to thicken
  • 1/4 cup Fresh Parsley optional, for garnish

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Finely dice the carrots, celery, and onion, then mince the garlic. Chop the Yukon Gold potatoes into bite-sized pieces, keeping the skin on. Place all these vegetables in your slow cooker.
  2. Add the raw chicken breast to the slow cooker. Sprinkle in the frozen corn and diced vegetables. Season with kosher salt, fresh cracked pepper, dried thyme, oregano, and a bay leaf. Pour in the chicken stock and stir to combine.
  3. Cover and set the slow cooker to cook on HIGH for 3 hours or LOW for 6 hours.
  4. Carefully remove the chicken breast and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the broth and vegetables.
  5. Stir in the half and half and reduced-fat cream cheese until well combined. Allow the soup to simmer for a few minutes.
  6. Combine cornstarch with a small amount of water. Pour this mixture into the slow cooker while stirring. Cook on HIGH for an additional 30 minutes.
  7. Remove the bay leaf, adjust seasoning if needed, and sprinkle fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 5 days in the fridge or freeze for up to 3 months. Reheat gently, adding chicken stock or water if needed.

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