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!
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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
This creamy soup tastes the best when served fresh. But, leftovers will keep well in the fridge for 3 - 4 days.
If you only need to buy yourself a little time, you can keep the soup on the "warm" setting on the slow cooker. A general rule of thumb is to only keep the food on the warm setting for 2 - 4 hours.
Finally, if you would like to save time on day-of prep, you can cut all of the veggies the day before, and store them covered in the fridge.
To garnish the crock pot chicken corn soup, try chopped fresh herbs, such as parsley, chives, or even green onions. You can also add more freshly-ground pepper or a sprinkle of cayenne pepper on top. Or, for an even more indulgent finish, how about crumbled crispy bacon?
To serve alongside, I suggest a loaf of crusty bread, a green salad, grain salad, and/or a side of roasted mixed vegetables. I also included some recipe recommendations down below that would pair well with this soup!
The only dairy in this crock pot chicken corn soup is the cream that is added at the end. If you like, you can leave out the cream and the soup will still be delicious with a nice, thick texture.
What to serve with creamy chicken and corn soup
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!
Print📖 Recipe
Slow Cooker Chicken and Corn Soup
This easy slow cooker soup recipe is so hearty and comforting - a great option for cold winter nights! It's stuffed full of tender chicken, sweet corn, and veggies, all in a creamy soup base.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: main course
- Method: slow cooker
- Cuisine: American
Ingredients
- 2 pounds (907 g) boneless skinless chicken breast
- one 16-ounce (454 g) bag frozen corn kernels, thawed (about 3 cups thawed corn; can substitute fresh or drained canned corn)
- 3 carrots
- 3 celery ribs
- 1 large (or 2 small) onion
- 3 cloves garlic
- ½ cup + 2 tablespoons (80 g) all-purpose flour
- 1 ½ teaspoons salt, or to taste (see note 1)
- 1 ½ teaspoons dried thyme
- 1 teaspoon paprika (regular or smoked)
- 1 teaspoon black pepper
- 1 bay leaf
- 4 cups (946 ml) broth, any type (chicken, veggie, etc.)
- 1 cup (237 ml) light or heavy cream
Instructions
- Prep the vegetables: Rinse and dry the carrots and celery. Peel the carrots. Slice the carrots and celery about ½ inch (1.3 cm) thick (see note 2). If the carrots are thick, slice them in half lengthwise first, to create half-moon shapes. Chop the onion. Finely chop the garlic. Add these to the pot of a 6-quart (or larger) slow cooker.
- Add the thawed corn, all-purpose flour, salt, dried thyme, paprika, and black pepper to the vegetables in the slow cooker. Stir the mixture very well, until all of the flour has coated the vegetables evenly and there is no dried flour on the bottom or corners of the slow cooker.
- Pour the broth overtop the veggie mixture. Add the chicken breasts and bay leaf to the crock pot. Nestle the chicken breasts and veggies down into the broth so they are submerged in the liquid.
- Cover the slow cooker and cook on high for 3 - 3 ½ hours, or low for 6 - 7 hours (see note 3).
- Remove the chicken from the slow cooker to a cutting board. Shred the chicken with two forks, or chop it into bite-sized pieces. Add the chicken back to the slow cooker.
- Pour in the 1 cup cream and stir to combine. Taste the soup and add more salt and/or pepper if needed.
Notes
(1) The salt measurement listed is for fine-grain salt. If using Morton kosher salt, you can use the same 1 ½ teaspoon amount. For Diamond Crystal salt, which is much lighter and flakier, use 2 ¾ teaspoons. Or, salt to taste.
(2) 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!
(3) 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.
The nutrition information below is an estimate only, provided by an online nutrition calculator and includes 1 cup light cream. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 283
- Sugar: 4.3 g
- Sodium: 813 mg
- Fat: 7.9 g
- Saturated Fat: 4.4 g
- Carbohydrates: 24.4 g
- Fiber: 3 g
- Protein: 30.9 g
- Cholesterol: 130 mg
Kathy says
Can’t wait to try this soup. Looks delicious. Another winner!
Kate says
Thank you so much! If you ended up making the soup I hope you enjoyed it 🙂