Why You’ll Love This Recipe
This recipe is as simple as it is delicious. It comes together effortlessly in the slow cooker, allowing the ingredients to simmer and develop deep, rich flavors without any fuss. It’s great for meal prep, freezes well, and pleases both kids and adults alike. Plus, it’s a one-pot meal that requires minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs, boneless and skinless
frozen or canned sweet corn
chicken broth
carrots, diced
celery, chopped
onion, chopped
garlic, minced
bay leaf
salt
black pepper
dried thyme
parsley (optional, for garnish)
heavy cream or half-and-half (optional, for a creamier texture)
egg noodles or diced potatoes (optional, for extra heartiness)
Directions
- Place the chicken, corn, carrots, celery, onion, and garlic into the crock pot.
- Add the chicken broth, bay leaf, salt, pepper, and thyme.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
- Remove the chicken, shred it with two forks, then return it to the crock pot.
- Stir in heavy cream or half-and-half, if using, and let cook for another 15–20 minutes.
- If adding egg noodles or diced potatoes, add them in the last 30–45 minutes of cooking until tender.
- Taste and adjust seasoning if needed.
- Garnish with parsley before serving, if desired.
Servings and timing
This recipe yields approximately 6 servings.
Cook time: 6–8 hours on low or 3–4 hours on high
Prep time: 15 minutes
Total time: 6 hours 15 minutes (on low)
Variations
- Use rotisserie chicken for a quicker version—just add it in the last hour of cooking.
- Add diced red bell pepper or green beans for extra veggies.
- Swap in turkey for chicken to use up leftovers.
- Stir in cooked rice instead of noodles for a different texture.
- Spice it up with a pinch of red pepper flakes or a dash of hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if the soup thickens too much.
FAQs
How can I make this soup creamier?
Add heavy cream or half-and-half during the last 15–20 minutes of cooking. You can also blend a cup of the soup and stir it back in.
Can I use canned chicken?
Yes, but add it in the last hour of cooking since it’s already cooked.
What type of corn works best?
Frozen corn holds up best in the slow cooker, but canned or fresh corn works too.
Can I cook this on the stovetop instead?
Yes. Sauté the vegetables first, then simmer everything on low heat for about 45 minutes to an hour.
How do I thicken the soup?
You can mash some of the vegetables or stir in a cornstarch slurry at the end.
Is this soup gluten-free?
Yes, if you skip the noodles or use gluten-free pasta.
Can I add cheese?
Yes, shredded cheddar or a sprinkle of parmesan added at the end gives it extra richness.
What herbs pair well with this soup?
Thyme, parsley, bay leaf, and a touch of rosemary work beautifully.
Can I prep this the night before?
Absolutely. Combine everything in the crock pot insert, cover, and refrigerate overnight. In the morning, place it into the cooker and start cooking.
Can I use bone-in chicken?
Yes, but be sure to remove the bones before serving. Bone-in chicken adds even more flavor.
Conclusion
Crock Pot Chicken Corn Soup is a nourishing, flavor-packed meal that practically cooks itself. Whether you’re making it for a family dinner, storing it for the week, or feeding a crowd, this comforting soup is a delicious and dependable choice you’ll turn to again and again.
PrintCrock Pot Chicken Corn Soup
Crock Pot Chicken Corn Soup is a warm, hearty, and comforting slow-cooked meal filled with tender chicken, sweet corn, and aromatic vegetables in a flavorful broth. It’s a perfect one-pot dish for busy days or cozy nights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups frozen or canned sweet corn
- 6 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh parsley (optional, for garnish)
- 1/2 cup heavy cream or half-and-half (optional, for creamy texture)
- 2 cups egg noodles or 2 medium potatoes, diced (optional)
Instructions
- Place chicken, corn, carrots, celery, onion, and garlic into the crock pot.
- Add chicken broth, bay leaf, salt, pepper, and thyme.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked and vegetables are tender.
- Remove chicken, shred with two forks, and return to crock pot.
- If using, stir in heavy cream or half-and-half and cook an additional 15–20 minutes.
- If adding noodles or diced potatoes, add during the last 30–45 minutes of cooking.
- Taste and adjust seasoning. Discard bay leaf.
- Garnish with chopped parsley before serving, if desired.
Notes
- Rotisserie chicken can be used—add in the last hour of cooking.
- To thicken soup, mash some of the vegetables or blend a portion of the soup.
- Use gluten-free pasta for a gluten-free version.
- For extra richness, stir in shredded cheese before serving.
- Great for freezing—cool fully before storing in freezer-safe containers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
