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Slow Cooker Chicken and Corn Soup

chicken and corn soup in bowl with hand holding spoon.
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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.

Ingredients

Scale
  • 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
  • 1/2 cup + 2 tablespoons (80 g) all-purpose flour
  • 1 1/2 teaspoons salt, or to taste (see note 1)
  • 1 1/2 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

  1. Prep the vegetables: Rinse and dry the carrots and celery. Peel the carrots. Slice the carrots and celery about 1/2 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.
  2. 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.
  3. 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.
  4. Cover the slow cooker and cook on high for 3 - 3 1/2 hours, or low for 6 - 7 hours (see note 3).
  5. 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.
  6. 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 1/2 teaspoon amount. For Diamond Crystal salt, which is much lighter and flakier, use 2 3/4 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

Find it online: https://nibbleanddine.com/slow-cooker-chicken-and-corn-soup/