Slow Cooker Chicken and Corn Soup

This hearty and satisfying slow cooker chicken and corn soup is just what you need for cold days! With tender chunks of chicken breast, loads of sweet corn, and veggies all in a thick and creamy soup base.

Picture this: after a hard and busy day, you are so hungry and tired, and just ready to relax. But, that ever-present nagging question pops into your head: "what am I making for dinner?".

With this creamy chicken and corn soup made in the crock pot, you already have your answer! You give yourself a little pat on the back for taking the few minutes to prep the soup in the morning, and everyone is happy with their delicious dinner.

And this soup is so hearty and satisfying, you will want to make it again and again! It's chock-full of tender chicken breast, sweet corn, and vegetables, in a creamy, thick soup base seasoned with dried thyme, garlic, paprika, and bay leaf. Break out some crusty bread for dipping and take a load off - dinner is done!

Love creamy soups like I do? Try my recipes for creamy hamburger potato soup, pumpkin and sweet potato soup, and ham and white bean chowder!

Jump to:

• Recipe ingredients
• Step by step photos
• Tips and tricks
• Substitutions and additions
• Storage and reheating
• Recipe FAQs
• What to serve with creamy chicken and corn soup

Recipe ingredients

Ingredient notes

• Broth: you can use any kind you have on hand, like chicken, turkey, or vegetable broth.

• Corn: either frozen corn kernels that are thawed, or drained canned corn.

• Cream: you can use either light (table) cream or heavy whipping cream.

Step by step photos

Here's how to make this creamy chicken corn soup in the slow cooker, step by step. If you'd like to see these steps in a brief slideshow, check out my slow cooker chicken and corn soup web story!

1. The first step is to prep the vegetables. Start by rinsing and drying the celery and carrots. Then peel and slice the carrots. Slice the celery as well.

Next, chop the onion, and finely chop the garlic.

2. Now, add the vegetables you just prepped into your crock pot (slow cooker). Also add in the thawed corn kernels, salt, pepper, paprika, dried thyme, and all-purpose flour.

3. Stir everything together, so that the flour evenly coats all of the vegetables. Make sure to check the corners and bottom of the slow cooker, to make sure there are no pockets of dry flour.

4. Now we can add in the broth to the slow cooker. After that, add the chicken breasts. Nestle the chicken breasts down into the broth so they are just covered in the liquid. And, don't forget the bay leaf!

Add the lid to the slow cooker, and cook on low for 3 - 3 ½ hours, or high for 6 - 7 hours.

5. When the soup is done, remove the cooked chicken breasts onto a cutting board. Shred them with two forks, or, chop the chicken into bite-sized pieces.

Return the shredded or chopped chicken to the slow cooker and stir the soup.

6. One of the last steps to making this creamy chicken and corn soup is to (you guessed it!) add the cream. So, just pour the cream in and give it a stir.

And of course, the final touch is to taste the soup, and add more salt and/or pepper if you think it needs it.

Tips and tricks

• Be sure not to cut the carrots and celery too thick, otherwise they won't cook through in the time allotted. One-half inch thick, or slightly thinner, should work perfectly! 

• Also, if the carrots you are using are thick, cut them in half lengthwise first, and then across to make half-moon shapes. This will ensure the carrots cook all the way through around the same time as the other ingredients.

• Cook times will vary based on the specific slow cooker you are using, so you will know the soup is done when the carrots and celery are tender, the broth has thickened, and the chicken has reached an internal temperature of 165 degrees F. 

• This soup recipe makes a lot (8 servings), so you will need to use a 6-quart sized slow cooker, or slightly larger. If you have a smaller slow cooker, try halving the recipe!

Substitutions and additions

This slow cooked chicken corn soup is so delicious as-is, but there are many ways to customize it based on your tastes and what ingredients you have on hand. Try one of these easy substitutions or additions:

• For extra smoky flavor, use smoked paprika instead of regular.

• Add any additional seasonings you enjoy, such as dried oregano, dried basil, onion powder, garlic powder, and/or cayenne powder.

• Swap out some or all of the celery and carrots for other veggies, such as: cubed potatoes, sliced leeks, chopped cauliflower, or a can of drained white beans. Just make sure not to add too many ingredients; they should all be just covered in the broth before cooking.

• Instead of boneless skinless chicken breasts, you can use an equal amount (by weight) of boneless skinless chicken thighs.

• You can also use leftover cooked chicken to make this soup. Just shred or chop it into bite-sized pieces, and add it during the last 30 minutes of cooking, rather than at the beginning.

Storage and reheating

• To store the slow cooker chicken and corn soup, let it first cool down slightly. Then, store it in the fridge in a covered container, for 3 - 4 days. (If the soup is still quite warm when you put it in the fridge, you can vent the container for 30 minutes or so, then cover it fully.)

• To reheat the soup using the stove, place it in a small saucepan, over the lowest heat. Stir the soup frequently until it's warmed through. Try not to let the soup boil, because the creamy texture of the soup may start to break down.

• You can also reheat the soup in the microwave. Place one serving of soup in a microwave-safe bowl and cover the bowl with a paper towel (to catch any spatter). Microwave the soup in 1 minute increments at 50% power, stirring in between, until heated through. (This gently reheating method is the same I use for my creamy hamburger potato soup!)

• While you can also store the soup in the freezer, I don't recommend it. The creamy smooth texture will break down once frozen and thawed.

Recipe FAQs

What to serve with creamy chicken and corn soup

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