Slow Cooker Chicken Corn Soup is a cozy, comforting bowl filled with tender chicken, sweet corn, and a flavorful broth that’s perfect for any day you need a little warmth and goodness. The slow cooker does all the work, letting the flavors blend together while you go about your day.
I love making this soup when I want something easy but satisfying. The chicken becomes so tender it practically falls apart, and the natural sweetness from the corn adds a nice touch without being too much. It’s one of those recipes where you just set it and forget it, then come back to a delicious meal waiting for you.
My favorite way to enjoy this soup is with a slice of crusty bread on the side or a sprinkle of fresh herbs on top. It’s great for chilly evenings or when you’re feeling under the weather because it’s gentle and nourishing. This soup feels like a warm hug in a bowl, and I hope it becomes a favorite for you too!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for their juicy flavor, but breasts work well too if you want leaner meat.
Potatoes & Carrots: These add great texture and heartiness. If potatoes aren’t your thing, sweet potatoes can be a tasty swap for a bit of sweetness.
Corn & Peas: Frozen is super convenient and keeps well. Fresh kernels work too when in season. You can skip peas if you prefer.
Chicken Broth: Use low-sodium broth so you can control the salt levels. Vegetable broth works if you want a lighter base.
Heavy Cream or Half-and-Half: Adds creaminess. For dairy-free, coconut milk is a good alternative but changes the soup’s flavor a bit.
How Do You Shred Chicken Easily for This Soup?
Shredding the chicken properly helps the soup soak up flavor and gives it a nice texture. Here’s my quick method:
- Once the chicken is cooked and tender, remove it carefully from the slow cooker.
- Let it cool just enough to handle—it shouldn’t be too hot to avoid burning.
- Use two forks to pull the meat apart into bite-sized shreds. If you have a stand mixer, you can shred quickly with the paddle attachment on low speed.
- Add the shredded chicken back into the soup and stir gently so the meat mixes in evenly.
This technique gives you tender chicken pieces that blend perfectly with the veggies and broth.
Equipment You’ll Need
- Slow cooker – does all the cooking for you and keeps the soup warm until serving.
- Sharp knife – helps chop vegetables quickly and safely.
- Cutting board – protects your counters while you prep ingredients.
- Mixing spoon – for stirring the soup after shredding the chicken.
- Two forks – perfect for shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Use rotisserie chicken instead of raw chicken to save cooking time and add extra flavor.
- Add diced bell peppers for a sweet crunch and colorful boost.
- Stir in a teaspoon of chili powder or cayenne for a spicy kick when you want heat.
- Swap peas for green beans or chopped zucchini for a different veggie twist.
Slow Cooker Chicken Corn Soup
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups water
- 3 large potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 cup frozen or fresh corn kernels
- 1 cup frozen peas
- 1 stalk celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes of prep time, then cooks slowly for 6 to 7 hours on low, or 3 to 4 hours on high in the slow cooker. The slow cooking blends flavors and makes the chicken tender and the vegetables soft.
Step-by-Step Instructions:
1. Prepare the Ingredients and Layer in the Slow Cooker:
First, place the chicken breasts or thighs at the bottom of your slow cooker. Then add the diced potatoes, carrots, corn kernels, peas, celery, onion, and minced garlic on top of the chicken.
2. Add Liquids and Seasonings:
Pour in the chicken broth and water. Sprinkle in the dried thyme, paprika, salt, and black pepper. Stir gently just to combine all the ingredients without disturbing the layers too much.
3. Cook the Soup:
Cover your slow cooker and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours. You want the chicken fully cooked and veggies tender.
4. Shred the Chicken and Finish the Soup:
Carefully remove the cooked chicken from the slow cooker. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the soup. Then stir in the heavy cream or half-and-half gently. Warm the soup without boiling it so the cream stays smooth.
5. Taste and Serve:
Give the soup a final taste and add more salt or pepper if you like. Serve the soup hot and sprinkle fresh chopped parsley over the top for a fresh flavor and pretty finish.
This Slow Cooker Chicken Corn Soup is wonderful with crusty bread or a light salad on the side. Enjoy this warm and creamy bowl of comfort anytime!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely before adding it to the slow cooker to ensure even cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the cooking step, then refrigerate the ingredients or finished soup for up to 2 days. Reheat gently on the stove or in the slow cooker before adding cream and serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or microwave, stirring occasionally. Avoid boiling after adding cream to prevent curdling.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half works well, or try coconut milk for a dairy-free version. Keep in mind coconut milk will add a slight coconut flavor to the soup.
