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Avatar photoIsha Joe

Slow Cooker Creamy Chicken & Corn Soup

This creamy chicken and corn soup is cozy, satisfying, and packed with tender chicken, sweet corn, and vegetables in every spoonful. Made with simple ingredients and big flavor, it’s the kind of comforting meal you’ll want to repeat all season long.
Print Recipe
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 12 cups
Course: Soup
Cuisine: American
Calories: 208
Ingredients Method Notes

Ingredients
  

  • 4 strips bacon
  • 1 cup 130g sliced carrots
  • 1 cup 130g sliced celery
  • 3/4 cup 100g diced yellow onion
  • 3 cloves garlic minced
  • 1 14.75-ounce/418g can cream-style corn
  • 2 15.25-ounce/432g cans corn, drained (or use about 3 cups fresh or frozen)
  • 3 cups 400g peeled & cubed sweet potatoes (around 2 medium)
  • 3 boneless skinless chicken breasts, diced (about 1.25 pounds or 570g)
  • 5 cups 1200g/ml chicken broth (I use reduced-sodium)
  • 1 Tablespoon fresh thyme leaves
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 and 1/2 cups 360g/ml whole milk, slightly warmed
  • 2 Tablespoons cornstarch
  • optional: fresh or dried parsley and/or thyme for garnish

Method
 

  1. Cook bacon in a large skillet over medium heat until browned on both sides. Reserve 2 to 3 Tablespoons of the grease. Place cooked bacon on a paper towel–lined plate and allow to cool. Once cool enough to handle, chop into crumbles.
  2. To the greased skillet, add the carrots, celery, and onion. Stir and cook until soft and tender, about 5 minutes. Add the garlic and stir and cook until fragrant, about 1 minute more. Remove from heat.
  3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5-quart or larger slow cooker. Add the celery/carrot/onion mixture and the crumbled bacon (save some for garnish, if desired). Stir to combine and cover with the lid.
  4. Cook on low heat for about 6–7 hours.
  5. After 6–7 hours, whisk the warmed milk and cornstarch together. Pour into the soup. Give it a good stir, then cover.
  6. Cook on low heat for 1 more hour.
  7. Serve warm with a sprinkle of parsley, thyme, and/or any leftover bacon crumbles.
  8. Leftovers keep well in the refrigerator for up to 1 week. To reheat, simply pour into a pot and cook over medium heat until warm. Soup freezes well for up to 3 months. Thaw and then reheat.

Notes

  1. Special Tools (affiliate links): Large Skillet | Slow Cooker (5-quart or larger)
  2. No Slow Cooker? No Problem. Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or Dutch oven over medium heat. Stir together, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Reduce the heat to low, whisk the warmed milk and cornstarch together, and then stir it into the soup. Let simmer for 10 minutes more.
  3. Can I Use Chicken Thighs Instead of Chicken Breasts? Yes. Boneless, skinless chicken thighs work wonderfully and stay extra tender.
  4. Whole Milk: We use and recommend 1 and 1/2 cups of whole milk, but you could easily replace it with half-and-half for a thicker soup. You could also combine 1 cup whole milk with 1/2 cup heavy cream. For a nondairy option, use full-fat coconut milk or unsweetened oat milk.