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Slow Cooker Creamy Chicken & Corn Soup

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Slow Cooker Creamy Chicken & Corn Soup is a rich, comforting soup made with tender shredded chicken, sweet corn, and a creamy broth. It’s an easy, hands-off meal that simmers to perfection in the slow cooker—perfect for cozy dinners or meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cups frozen or canned corn kernels
  • 1 can (14.75 oz) cream-style corn
  • 4 cups chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced (optional)
  • 1 cup celery, chopped (optional)
  • 4 oz cream cheese
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place chicken, corn kernels, cream-style corn, broth, onion, garlic, carrots, and celery into the slow cooker.
  2. Season with salt, pepper, and herbs if using. Stir to combine.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Stir in cream cheese and heavy cream. Let melt and heat through on low for 15–20 minutes.
  6. Adjust seasoning to taste and garnish with fresh parsley before serving.

Notes

  • Use rotisserie chicken for a faster version—add it after the soup is mostly done.
  • Add diced potatoes or chopped jalapeños for extra heartiness or spice.
  • For a lighter version, use Greek yogurt and low-fat milk instead of cream cheese and cream.
  • Freeze the soup before adding dairy for best results, then stir in cream after reheating.
  • Make it vegetarian by using vegetable broth and skipping the chicken.

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