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Yield
8 servings
Type
American
Time
3 1/2 hours
Easy
LEVEL
Recipe ingredients: 1. chicken 2. corn 3. broth 4. carrots 5. celery 6. onion 7. garlic 8. seasonings 9. flour 10. cream
Step 1: Add the sliced carrots and celery, chopped onion and finely-chopped garlic to the slow cooker.
Step 2: Add the thawed corn, seasonings (except bay leaf) and flour to the vegetables in the crock pot.
Step 3: Stir the flour together with the vegetables, making sure there is no dry flour left on the bottom or corners.
Step 4: Pour in the broth, then add the chicken and bay leaf. Nestle the ingredients down into the broth so they are covered in the liquid. Cook until chicken is 165 degrees F and veggies are soft.
Step 5: When the soup is done cooking, remove the chicken breasts to a cutting board and shred it with 2 forks. Add it back to the slow cooker.
Step 6: Stir in the cream. Taste the soup and add more salt and/or pepper if it needs it. Enjoy with crusty bread!
- leftovers will keep in the fridge for 3 - 4 days. - garnish with herbs, pepper, and/or crumbled bacon! - make with leftover chicken by adding it during the last 30 min of cook time.