Slow Cooker Chicken Corn Soup is a warm, comforting bowl filled with tender chicken, sweet corn, and a flavorful broth that feels like a big hug in a bowl. The slow cooker makes everything so easy by letting the flavors blend beautifully over time, giving you a soup with gentle sweetness and hearty goodness.
I love how simple this soup is to prepare—just toss in the ingredients, set your slow cooker, and let it do its magic while you go about your day. The chicken gets perfectly soft and the corn adds a nice little crunch and natural sweetness that surprises everyone. It’s great on its own or with a sprinkle of fresh herbs on top to brighten things up.
Whenever I make this soup, it’s a favorite for chilly evenings or when someone needs a little extra comfort. Pair it with some crusty bread or a simple salad, and you’ve got a meal that feels satisfying without being heavy. This soup always brings a little warmth and happiness to the table, no matter the season.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for their lean texture, but thighs work great too if you want a richer flavor. You can even use rotisserie chicken for a quick shortcut.
Corn: Whole kernel corn adds natural sweetness and texture. Fresh or frozen corn are perfect substitutes if canned isn’t available. Frozen peas add a nice pop of color and mild sweetness, but you can skip or swap them for green beans.
Broth: Chicken broth forms the soup’s flavorful base. Use low-sodium broth if you prefer to control salt levels better. Vegetable broth works if you want a lighter alternative but may alter the flavor slightly.
Cream: Half-and-half or heavy cream gives the soup a smooth, creamy texture. If you want a dairy-free option, try canned coconut milk or a cashew cream for a similar richness.
How Do You Get the Soup Creamy Without It Getting Lumpy?
Adding cream and flour needs a gentle touch to avoid lumps:
- Whisk the flour into the cream thoroughly before adding to the soup. This helps it blend smoothly.
- Pour the mixture slowly into the slow cooker and stir well to combine.
- Cook on high for a short time, about 15-30 minutes, to let it thicken while stirring occasionally.
- If you don’t want to use flour, you can blend a portion of the cooked soup and stir it back for natural thickness.
These steps ensure your soup stays creamy and smooth every time!
Equipment You’ll Need
- Slow cooker – perfect for cooking the soup low and slow, freeing you up during the day.
- Sharp knife – makes chopping veggies like carrots, celery, and onion quick and easy.
- Cutting board – keeps your workspace clean and safe for chopping.
- Mixing bowl – handy for whisking the cream and flour together smoothly.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching the slow cooker.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast after holidays; its mild flavor blends well with the corn.
- Stir in diced potatoes or sweet potatoes for extra heartiness and natural sweetness.
- Add a pinch of smoked paprika or cayenne for a gentle smoky or spicy kick.
- Mix in shredded cheddar or Monterey Jack for extra cheesy richness right before serving.
How to Make Slow Cooker Chicken Corn Soup
Ingredients You’ll Need:
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (15 oz) whole kernel corn, drained (or 1.5 cups frozen corn)
- 1 cup frozen peas
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried basil
- Salt and pepper, to taste
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional)
How Much Time Will You Need?
This soup takes about 10-15 minutes to prepare and get going in the slow cooker. Cooking time is about 6 to 7 hours on low or 3 to 4 hours on high, plus 15-30 minutes to thicken and finish the soup with cream. So, total time is roughly 7 hours and 15 minutes if cooking low, or around 4.5 hours if cooking on high.
Step-by-Step Instructions:
1. Load Your Slow Cooker:
Put the chicken breasts or thighs at the bottom of the slow cooker. Add chicken broth, corn, peas, chopped carrots, celery, onion, garlic, thyme, parsley, basil, salt, and pepper. Stir gently to mix everything.
2. Let It Cook:
Cover and set your slow cooker to low for 6-7 hours, or to high for 3-4 hours. Cook until the chicken is fully done and the vegetables are soft.
3. Shred the Chicken:
Take the chicken out and use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the slow cooker.
4. Mix and Thicken the Soup:
In a small bowl, whisk together the half-and-half (or heavy cream) and flour until smooth. Stir this creamy mixture into the soup. Add butter, if you want it richer. Turn the slow cooker to high and cook for 15-30 minutes more, until the soup thickens a bit.
5. Taste and Serve:
Check the flavor and add more salt or pepper if you like. Serve the soup hot, sprinkled with freshly chopped parsley for a nice, fresh touch.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before adding it to the slow cooker to ensure even cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally. It tastes even better the next day as the flavors meld.
How Can I Thicken the Soup Without Flour?
If you prefer to skip flour, try pureeing a cup of the soup and stirring it back in. This naturally thickens the broth without added ingredients, keeping the soup creamy.
What Are Good Serving Suggestions?
This soup pairs wonderfully with crusty bread or a simple green salad. For a heartier meal, serve it alongside roasted potatoes or warm cornbread for a cozy touch.
