Description

This Slow Cooker Chicken and Corn Soup is creamy, comforting, and loaded with tender chicken, sweet corn, and a flavorful broth. It’s a hands-off, set-it-and-forget-it kind of meal that’s perfect with warm bread or crackers on the side.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs
1 small onion, diced
2 cloves garlic, minced
2 cups frozen or canned corn (drained if canned)
1 (14.5 oz) can creamed corn
4 cups low-sodium chicken broth
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup milk or half-and-half (added at the end)
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
2 green onions, sliced (for garnish)
Optional: chopped parsley, bacon bits, or shredded cheese for topping

Cook Mode Prevent your screen from going dark

Instructions

Load the Slow Cooker

Add chicken, onion, garlic, corn, creamed corn, chicken broth, thyme, salt, and pepper to your slow cooker. Stir to combine.

2. Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.

3. Shred the Chicken

Remove chicken, shred it with two forks, and return it to the pot.

4. Make It Creamy

Stir in the milk or half-and-half.
If you’d like a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the soup, and cook on HIGH for another 15–20 minutes until thickened.

5. Serve

Ladle into bowls and top with green onions, parsley, cheese, or bacon bits if desired.
Serve with crackers, crusty bread, or a side salad.

Notes

Want it heartier? Add 1 peeled & diced potato or ½ cup cooked rice.
Make it spicy by adding a chopped jalapeño or a pinch of red pepper flakes.

Leftovers keep well in the fridge for up to 4 days and freeze beautifully.