Slow Cooker Chicken and Corn Soup

Hearty and delicious, this creamy slow cooker chicken and corn soup is a flavorful and comforting recipe that everyone will love. It's so easy to make, and it's perfect year-round, thanks to being able to use fresh or frozen corn.

5 from 2 votes

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Prep Time: 20

Cook Time: 4 10

Total Time: 4 30

Servings: servings

Equipment

Slow Cooker

Ingredients

2 pounds boneless, skinless chicken breasts
2 cups sweet corn kernels, fresh, canned, or defrosted frozen
2 cups chopped yellow waxy potatoes, 1 inch pieces
2 medium carrots, chopped (1 to ½ inch)
2 stalks celery, chopped (½ inch)
1 yellow onion, diced
4 cloves garlic, minced
5 cups chicken stock, low sodium
2 teaspoons kosher salt
½ teaspoons black pepper
2 cups heavy cream
1 tablespoon lemon juice
parsley for garnish

Instructions

Add the chicken, corn, potatoes, carrot, celery, onion, garlic, chicken stock, salt, and pepper to a slow cooker. If using fresh corn, add the corn cobs!
Cover and cook on high for 4 to 5 hours or low for 6 to 7.
Uncover and remove the chicken to a cutting board to shred.
Using an immersion blender, blend the soup for 5-10 seconds or until it is at your desired texture. You can remove some of the ingredients to have some texture left in the soup.
Add the chicken back to the soup along with the heavy cream and lemon juice, stirring until well combined. Cook another 10 to 15 minutes so all the flavors meld together.
Serve with parsley and more freshly cracked pepper and lemon juice if desired.

Nutrition

Course: Slow Cooker

Cuisine: American

Author: Carmy