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Slow Cooker Creamy Chicken & Corn Soup

Slow Cooker Creamy Chicken & Corn Soup

Melena
This slow cooker creamy chicken & corn soup is rich, cozy, and incredibly easy to make. With tender chicken, sweet corn, and a velvety cream base, it’s a true set-it-and-forget-it crockpot soup that’s perfect for busy weeknights, meal prep, and chilly days.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
  

  • Main Ingredients
  • 1½ lbs boneless skinless chicken breasts or thighs
  • 3 cups corn frozen or canned, drained
  • 1 onion diced
  • 2 carrots sliced or diced
  • 2 stalks celery chopped
  • Flavor Base
  • 3 cloves garlic minced
  • 1 tsp thyme or Italian seasoning
  • ½ tsp black pepper
  • ½ tsp paprika optional
  • Pantry Staples
  • 6 cups chicken broth low sodium
  • 1 cup heavy cream or half-and-half
  • 2 tbsp butter
  • Salt to taste
  • 1 –2 tbsp cornstarch optional, for thickening

Instructions
 

  • Prep slow cooker: Lightly grease the inside of your slow cooker.
  • Add ingredients: Place chicken, corn, onion, carrots, celery, garlic, broth, butter, and seasonings into the slow cooker.
  • Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
  • Shred chicken: Remove chicken, shred with two forks, and return it to the slow cooker.
  • Make it creamy: Stir in cream or half-and-half.
  • Thicken (optional): Mix cornstarch with 2 tbsp water and stir into soup.
  • Finish: Cover and cook on HIGH for 20–30 minutes until creamy and slightly thickened.
  • Season: Taste and adjust salt and pepper before serving.

Notes

  • Add cream near the end to prevent curdling.
  • Soup thickens slightly as it rests.
  • Use thighs for extra richness, breasts for a lighter version.