Slow Cooker Creamy Chicken & Corn Soup is one of my favorite comforting meals to toss together with minimal effort. It’s rich, velvety, and packed with tender chicken, sweet corn, and just the right amount of seasoning to make every spoonful warm and satisfying. I love how it simmers away in the slow cooker while I go about my day—and the smell when it’s ready is incredible.
Why You’ll Love This Recipe
I really enjoy how easy and hands-off this soup is. The slow cooker does all the work, and I end up with a meal that feels like I spent hours on it. It’s creamy, cozy, and naturally sweet from the corn, with shredded chicken that melts in my mouth. Plus, it’s a crowd-pleaser—I’ve made it for both quiet nights and family gatherings, and it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Frozen or canned corn kernels
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Cream-style corn
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Chicken broth
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Onion, diced
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Garlic, minced
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Carrots, diced (optional)
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Celery, chopped (optional)
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Cream cheese
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Heavy cream or half-and-half
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Salt and pepper
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Dried thyme or Italian seasoning (optional)
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Fresh parsley for garnish (optional)
Directions
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I place the chicken, corn (both kernels and cream-style), broth, onion, garlic, and any optional vegetables into the slow cooker.
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I season everything with salt, pepper, and herbs if I’m using them.
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I cover and cook on low for 6 to 7 hours or on high for about 3 to 4 hours, until the chicken is tender and cooked through.
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I remove the chicken and shred it using two forks, then return it to the pot.
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I stir in the cream cheese and heavy cream, letting them melt and blend into the soup. If I want it extra creamy, I let it simmer for another 15–20 minutes on low.
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I give it a final taste for seasoning and garnish with fresh parsley before serving.
Servings and timing
This soup serves about 6 people. It takes 10 minutes of prep time, and then cooks for 6 to 7 hours on low or 3 to 4 hours on high in the slow cooker.
Variations
Sometimes I switch the protein and use rotisserie chicken to save time, adding it in after the soup is mostly cooked. I’ve also made this with diced potatoes for extra heartiness or added a little kick with chopped jalapeños. If I want a lighter version, I swap out the cream cheese for plain Greek yogurt and use low-fat milk instead of heavy cream.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I pour it into a saucepan and warm it over medium heat, stirring often to keep the cream from separating. It also reheats well in the microwave—about 2 minutes on medium power, stirring halfway through.
FAQs
Can I use frozen chicken?
Yes, but I make sure to cook it on high for at least 4 hours to ensure it reaches a safe temperature. I prefer thawed chicken for even cooking.
How do I thicken the soup more?
I sometimes mash some of the corn or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) near the end of cooking to thicken it further.
Can I freeze this soup?
I avoid freezing soups with cream or dairy because they can separate, but if I freeze it before adding the cream cheese and cream, it works well. I just stir those in after reheating.
What’s the best way to make it spicier?
I like to add a pinch of cayenne pepper or a chopped jalapeño when I want some heat. Hot sauce stirred in at the end also works great.
Can I make this vegetarian?
Definitely. I skip the chicken, use vegetable broth, and add in more veggies like potatoes, beans, or mushrooms for a hearty vegetarian version.
Conclusion
Slow Cooker Creamy Chicken & Corn Soup is one of those recipes I come back to again and again. It’s easy, cozy, and full of flavor without needing a ton of effort. I love how flexible it is, and how it turns simple ingredients into a soul-warming meal.
