Slow Cooker Chicken Corn Soup is like a warm hug on a chilly day. It’s packed with tender chicken, sweet corn, and a comforting broth that fills your kitchen with the best smells. The slow cooker does all the work, making the chicken super juicy and the flavors really blend together nicely.
I love how easy this soup is to make—just toss everything in, set the slow cooker, and forget about it until dinner time. It’s the kind of recipe I turn to when I want something simple but satisfying, especially after a busy day. Plus, the little bites of corn add a nice crunch that keeps every spoonful interesting.
My favorite way to enjoy this soup is with a sprinkle of fresh herbs and a piece of crusty bread on the side. It’s perfect for cozy nights in or when you want to share something warm and tasty with family. Whenever I make this, it feels like a little moment of comfort that I look forward to again and again.
Key Ingredients & Substitutions
Chicken breasts: These give the soup tender, juicy meat. You can swap with chicken thighs for more flavor and moisture, especially if you prefer darker meat.
Corn: Frozen corn works great here, but fresh or canned corn are fine too. Just drain canned corn before adding.
Heavy cream: This makes the soup creamy. For a lighter option, try half-and-half or a non-dairy milk like coconut milk—just expect a milder creaminess.
Flour: This thickens the soup. You can use cornstarch or arrowroot powder instead, mixing with cold water first to avoid lumps.
Herbs: Thyme and oregano add warmth and depth. Feel free to add fresh herbs near the end for a brighter taste.
How Do You Make the Soup Creamy Without Overcooking?
The key to a creamy soup in a slow cooker is adding cream and thickener near the end. Here’s how to get it right:
- Sauté the veggies first for better flavor before slow cooking.
- Cook the chicken fully and shred it before adding vegetables like corn and peas to avoid mushiness.
- Whisk flour into cold cream to prevent lumps, then stir into the hot soup.
- Cook uncovered on high for a short time (15-20 minutes) to thicken without curdling the cream.
- Taste and adjust seasoning at the end so flavors stay fresh.
Equipment You’ll Need
- Slow cooker – this is key for easy, hands-off cooking that makes the chicken tender.
- Skillet – to sauté veggies first, which brings out their flavor before slow cooking.
- Wooden spoon or silicone spatula – for stirring the soup without scratching your slow cooker.
- Whisk – helps blend the flour and cream smoothly to avoid lumps in your soup.
- Cutting board and sharp knife – for chopping vegetables and shredding chicken easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for richer, more flavorful meat that stays juicy.
- Add diced potatoes or sweet potatoes to make the soup heartier and more filling.
- Stir in some shredded cheddar or Monterey Jack cheese for a cheesy twist just before serving.
- Include a dash of smoked paprika or chili flakes for a mild smoky kick and a little heat.
How to Make Slow Cooker Chicken Corn Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 lbs boneless skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup frozen peas
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
For the Creamy Base:
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Seasonings and Garnish:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
Time Needed:
This soup will take about 10 minutes of prep time, plus 6-7 hours cooking on low (or 3-4 hours on high). Add an extra 15-20 minutes at the end to thicken the soup with the creamy mixture. It’s a slow cooker classic perfect for letting the flavors develop while you go about your day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating olive oil or butter in a skillet over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook them for about 5 minutes, stirring occasionally, until the veggies soften and release their flavor. This step gives your soup a rich base.
2. Set Up the Slow Cooker:
Transfer the sautéed vegetables into your slow cooker. Place the chicken breasts on top. Pour in the chicken broth, then sprinkle the dried thyme, oregano, salt, and pepper evenly over everything.
3. Slow Cook the Soup:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
4. Shred the Chicken:
Remove the chicken breasts from the slow cooker and shred them using two forks. Put the shredded chicken back into the slow cooker.
5. Add Corn and Peas:
Stir in the frozen corn and peas, mixing them evenly into the soup.
6. Make the Creamy Mixture:
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Pour this into the slow cooker and stir well to incorporate it into the soup. This will make the soup nice and creamy.
7. Thicken the Soup:
Cook the soup uncovered on high for another 15 to 20 minutes. This short cook time helps the soup thicken perfectly without curdling the cream.
8. Final Touches:
Give your soup a taste. Add more salt and pepper if you feel it needs it. Then ladle into bowls and garnish with fresh chopped parsley for a burst of color and flavor.
Enjoy your warm, comforting Slow Cooker Chicken Corn Soup—perfect for any day when you want something cozy and delicious!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken breasts, but be sure to thaw them fully in the refrigerator before adding to the slow cooker to ensure even cooking and safe temperatures.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the creamy texture smooth.
How Do I Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, thaw frozen portions overnight in the fridge and warm gently on the stovetop or microwave.
Can I Substitute the Heavy Cream?
Yes! You can use half-and-half or a non-dairy milk like coconut milk for a lighter or dairy-free version. Just note the soup may be less rich and slightly thinner in texture.
