There’s nothing like a warm bowl of soup to hug you from the inside out, and this Slow Cooker Creamy Corn Chicken Soup is my absolute go-to when I need both comfort and convenience. Picture this: tender chicken swimming in a rich, velvety broth with sweet pops of corn, all made with barely any effort thanks to my trusty slow cooker. I first stumbled upon this recipe during a particularly nasty cold season when my grandma insisted “chicken soup fixes everything.” Turns out, she was right!
What makes this recipe special is how effortlessly it comes together. You literally toss ingredients in the pot in the morning, and by dinnertime, your house smells incredible and you’ve got a pot of golden, nourishing goodness waiting for you. Beyond being delicious, it’s packed with protein from the chicken and immune-boosting properties from the garlic and broth, perfect for those days when you need a healthy chicken soup recipe that actually tastes indulgent.
I love how the sweet corn balances the savory broth, and that splash of cream at the end? Absolute magic. Whether you’re fighting off a cold, need an easy weeknight meal, or just crave something cozy, this soup never lets me down. It’s become my winter staple, my sick-day remedy, and my “I’m too tired to cook” lifesaver all in one!
PrintSlow Cooker Creamy Corn Chicken Soup: 1 Magical Comfort Bowl
Slow Cooker Creamy Corn Chicken Soup is a comforting and nutritious dish perfect for cold days or when you need a boost. This easy recipe combines tender chicken, sweet corn, and creamy broth for a delicious meal.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Place chicken breasts, corn, onion, and garlic in the slow cooker.
- Pour chicken broth over the ingredients.
- Season with salt, pepper, and thyme.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream and cook for an additional 15 minutes.
Notes
- Use turkey bacon instead of regular bacon for a healthier option.
- For a keto version, replace corn with chopped cauliflower.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Why You’ll Love This Slow Cooker Creamy Corn Chicken Soup
This isn’t just another chicken soup recipe, it’s a game-changer! Here’s why it’s become my absolute favorite:
- Set it and forget it: Dump everything in your slow cooker in the morning and come home to a ready-made meal. Perfect for busy weeknights!
- Comfort in a bowl: That creamy broth with sweet corn nuggets? Pure cozy magic that tastes like a hug.
- Healthy chicken soup recipe: Packed with protein and nutrients to keep you full and fueled, no guilt here!
- Immune boosting chicken soup: Garlic and thyme team up with that nourishing broth to help fight off colds.
- Crowd-pleaser: Kids go crazy for the sweet corn, while adults love the sophisticated creamy texture.
Trust me, once you try this version, you’ll never go back to boring chicken soup again. It’s that good!
Ingredients for Slow Cooker Creamy Corn Chicken Soup
Here’s everything you’ll need to make this dreamy soup, I promise it’s all simple stuff you probably already have:
- 2 boneless, skinless chicken breasts, about 1 pound total (thighs work great too if you prefer darker meat)
- 1 cup corn kernels, fresh cut right off the cob tastes amazing, but frozen works perfectly in a pinch (no need to thaw!)
- 1 medium onion, diced, I like yellow onions for their mild sweetness
- 2 cloves garlic, minced, fresh is best, but 1/2 tsp garlic powder works in emergencies
- 4 cups chicken broth, low-sodium lets you control the salt level
- 1 cup heavy cream, this is what makes it luxuriously creamy (half-and-half works for a lighter version)
- 1 tsp salt, plus more to taste at the end
- 1/2 tsp black pepper, freshly cracked adds the best flavor
- 1 tsp dried thyme, or 1 tbsp fresh if you’ve got it
That’s it! Simple ingredients that transform into something magical after a few hours in the slow cooker. I always keep these basics stocked for soup emergencies! For more inspiration on easy meals, check out Family Tastes.
Equipment Needed
You won’t need any fancy gadgets for this Slow Cooker Creamy Corn Chicken Soup, just the basics:
- Slow cooker (mine’s a 6-quart, but any size works)
- Cutting board and sharp knife for prepping veggies
- Measuring cups and spoons
- Wooden spoon for stirring
- Two forks (for shredding that tender chicken!)
That’s seriously it! No special equipment needed, just toss everything in and let the slow cooker work its magic.
How to Make Slow Cooker Creamy Corn Chicken Soup
Making this dreamy soup couldn’t be easier, just follow these simple steps and let your slow cooker do all the heavy lifting! I’ve made this dozens of times, and these foolproof instructions guarantee perfect results every time.
Step 1: Prepare the Ingredients
First, dice your onion and mince the garlic, no need for perfect cuts here, rustic chunks add character! Measure out your corn (frozen is fine straight from the bag) and gather all remaining ingredients. This prep takes literally 5 minutes, I’ve done it half-asleep on busy mornings!
Step 2: Slow Cook the Base
Now the fun part, dump everything except the cream into your slow cooker. Chicken breasts go in whole (they’ll shred beautifully later), followed by corn, onions, garlic, broth, and seasonings. Give it one gentle stir, cover, and cook on low for 6 hours or high for 3 hours. Your house will smell amazing!
Step 3: Shred the Chicken
When time’s up, remove the chicken breasts, they’ll be fork-tender. Shred them using two forks (my favorite stress-reliever!) or chop if preferred. Return the chicken to the pot, this is when you’ll see how beautifully the flavors have melded together. If you prefer a different texture, try this creamy chicken and corn soup recipe.
Step 4: Add Cream and Finish
Here comes the magic! Stir in the heavy cream and let everything simmer uncovered for 15 more minutes, this thickens the broth slightly and blends the flavors perfectly. Taste and adjust salt if needed. That’s it, creamy, dreamy soup ready to warm your soul!
Pro tip: If you’re around while it cooks, give it an occasional stir, but no stress if you can’t! This recipe is wonderfully forgiving.
Tips for Perfect Slow Cooker Creamy Corn Chicken Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to absolutely wow:
- Season in stages: Start with less salt, you can always add more after adding the cream when flavors have concentrated.
- Don’t skip the shred: Tearing the chicken by hand (instead of chopping) creates perfect texture pockets that soak up the creamy broth.
- Fresh herb finish: Stir in a handful of chopped parsley or chives right before serving for a bright, fresh contrast.
- Cream control: For thicker soup, let it simmer uncovered longer after adding cream. For thinner, add a splash more broth.
- Corn tip: If using fresh corn, scrape the cobs after cutting, those milky bits add incredible sweetness!
Remember, this soup actually tastes better the next day as flavors meld, so don’t be shy about leftovers!
Variations of Slow Cooker Creamy Corn Chicken Soup
This recipe welcomes creativity! Here are my favorite twists that keep it exciting:
- Keto version: Swap corn for chopped cauliflower, same sweet crunch without the carbs!
- Low-calorie option: Use turkey bacon bits instead of regular bacon for topping.
- Extra veggie boost: Throw in sliced carrots or celery with the onions.
- Cream alternatives: Coconut milk makes a lovely dairy-free version.
- Spicy kick: Add diced jalapeños or a dash of cayenne with the thyme.
The best part? All these variations keep that same comforting creamy texture we love. Mix and match based on what’s in your fridge! For another cozy option, try this cozy crockpot chicken chowder recipe.
Serving Suggestions
This Slow Cooker Creamy Corn Chicken Soup is a meal all on its own, but I love pairing it with some crusty bread for dipping, that golden crust soaks up the creamy broth perfectly! For a lighter meal, a simple green salad with lemon vinaigrette makes the perfect fresh contrast. My kids always beg for extra cornbread muffins on the side too!
Storage and Reheating Instructions
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days, the flavors actually get better! For longer storage, freeze portions for up to 2 months. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it thickens too much. Microwaving works too, just cover and stir every minute to prevent cream separation. I always make extra because this soup reheats beautifully!
Nutritional Information
Here’s the nutritional breakdown per serving (about 1½ cups), remember these are estimates and may vary based on your specific ingredients:
- Calories: 320
- Fat: 18g (10g saturated)
- Protein: 25g
- Carbs: 15g
- Fiber: 2g
- Sugar: 5g
For a lighter version, try using half-and-half instead of heavy cream, it’ll save you about 70 calories per serving while keeping that creamy texture we love! If you’re looking for a similar, slightly different take, check out the slow cooker chicken corn chowder recipe.
FAQs About Slow Cooker Creamy Corn Chicken Soup
I get asked these questions all the time about my favorite soup, here’s everything you need to know!
Can I use frozen chicken breasts?
Absolutely! Just add them straight from the freezer, no need to thaw. You might need to cook it an extra 30 minutes or so. This makes it perfect for those “I forgot to plan dinner” nights!
Is this soup keto-friendly?
Almost! Just swap the corn for cauliflower florets to make a delicious creamy keto chicken soup. The heavy cream is already perfect for low-carb diets.
Can I make this in my Instant Pot?
You bet! Cook on high pressure for 15 minutes with quick release, then shred chicken and add cream as directed. Instant pot chicken soup magic in half the time!
How can I make this anti-inflammatory chicken soup?
Add a teaspoon of turmeric with the thyme and use coconut milk instead of cream. The garlic and onions already work wonders for inflammation!
Will kids really eat this?
My picky nephew calls it “corn chowder” and devours it! The sweet corn makes it a winner, just go light on the pepper for little ones.
Did you try this Slow Cooker Creamy Corn Chicken Soup? I’d love to hear how it turned out! Leave a comment below or tag me on social media, your feedback makes my day!