Slow Cooker Creamy Chicken & Corn Soup Recipe

Introduction

This Slow Cooker Creamy Chicken & Corn Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, sweet corn, and creamy potatoes, it’s easy to prepare and full of flavor.

Ingredients

• 4 strips bacon
• 1 cup (130g) sliced carrots
• 1 cup (130g) sliced celery
• 3/4 cup (100g) diced yellow onion
• 3 cloves garlic, minced
• 1 (14.75-ounce/418g) can cream-style corn
• 2 (15.25-ounce/432g) cans corn, drained (or about 3 cups fresh or frozen)
• 3 cups (400g) peeled & cubed sweet potatoes (around 2 medium)
• 3 boneless, skinless chicken breasts, diced (about 1.25 pounds or 570g)
• 5 cups (1200g/ml) chicken broth (reduced-sodium preferred)
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (360g/ml) whole milk, slightly warmed
• 2 Tablespoons cornstarch
• Optional: fresh (or dried) parsley and/or thyme for garnish

Instructions

1. Step 1: Cook bacon in a large skillet over medium heat until browned on both sides. Reserve 2 to 3 tablespoons of the grease. Place cooked bacon on a paper towel–lined plate to cool, then chop into crumbles.
2. Step 2: Add carrots, celery, and onion to the greased skillet. Stir and cook until soft and tender, about 5 minutes. Add garlic and cook for another minute until fragrant. Remove from heat.
3. Step 3: In a 5-quart or larger slow cooker, combine cream-style corn, drained corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper. Add the cooked vegetable mixture and bacon crumbles (saving some for garnish if desired). Stir to combine and cover.
4. Step 4: Cook on low heat for 6 to 7 hours.
5. Step 5: Whisk the warmed milk and cornstarch together. Pour the mixture into the soup, stir well, and cover again.
6. Step 6: Cook on low heat for an additional hour.
7. Step 7: Serve warm, garnished with parsley, thyme, and any leftover bacon crumbles.

Tips & Variations

• For extra depth of flavor, add a splash of white wine or a pinch of smoked paprika.
• Use turkey bacon as a leaner alternative, or skip the bacon for a vegetarian version (use vegetable broth and add extra veggies).
• If you prefer a thicker soup, mash some of the sweet potatoes before adding the milk and cornstarch mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, warm the soup gently on the stovetop over medium heat until heated through. This soup also freezes well for up to 3 months—thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts. Just add extra cooking time in the slow cooker to ensure the chicken is fully cooked and tender.

Can I substitute regular potatoes for sweet potatoes?

Absolutely. Regular potatoes like Yukon Gold or Russet work well. They will give a slightly different flavor and texture but still produce a delicious soup.

Slow Cooker Creamy Chicken & Corn Soup Recipe

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★★★★★

4.9 from 76 reviews

• Author: lilan
• Total Time: 7 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This Slow Cooker Creamy Chicken & Corn Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, sweet corn, and nutritious sweet potatoes, it offers a creamy texture with a hint of smoky bacon flavor. Easy to prepare in a slow cooker, this soup is ideal for a busy schedule without sacrificing homemade goodness.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 strips bacon
• 1 cup (130g) sliced carrots
• 1 cup (130g) sliced celery
• 3/4 cup (100g) diced yellow onion
• 3 cloves garlic, minced
• 1 (14.75-ounce/418g) can cream-style corn
• 2 (15.25-ounce/432g) cans corn, drained (or about 3 cups fresh or frozen)
• 3 cups (400g) peeled & cubed sweet potatoes (around 2 medium)
• 3 boneless, skinless chicken breasts, diced (about 1.25 pounds or 570g)
• 5 cups (1200g/ml) chicken broth (reduced-sodium recommended)
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360g/ml) whole milk, slightly warmed
• 2 Tablespoons cornstarch
• Optional: fresh or dried parsley and/or thyme for garnish

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Instructions

1. Cook the Bacon: In a large skillet over medium heat, cook the bacon strips until browned on both sides. Reserve 2 to 3 tablespoons of the bacon grease, then transfer the bacon to a paper towel-lined plate to cool. Once cooled, chop the bacon into crumbles.
2. Sauté the Vegetables: Add the carrots, celery, and diced onion to the skillet with the reserved bacon grease. Stir and cook over medium heat until the vegetables are soft and tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the skillet from heat.
3. Combine Soup Ingredients: In a 5-quart or larger slow cooker, add the cream-style corn, drained corn, cubed sweet potatoes, diced chicken breasts, chicken broth, fresh thyme, dried parsley flakes, salt, and black pepper. Add the sautéed vegetable mixture and crumbled bacon (reserve some bacon for garnish if desired). Stir everything to combine evenly, then cover with the lid.
4. Slow Cook the Soup: Set the slow cooker to low heat and cook for 6 to 7 hours, allowing the flavors to meld and the chicken and sweet potatoes to become tender.
5. Thicken the Soup: In a small bowl, whisk together the slightly warmed whole milk and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to incorporate. Cover the slow cooker again.
6. Cook to Finish: Continue cooking the soup on low heat for an additional 1 hour to thicken and achieve a creamy consistency.
7. Serve and Garnish: Ladle the soup into bowls and garnish with the reserved bacon crumbles and optional fresh or dried parsley and thyme. Serve warm and enjoy!
8. Storage Tips: Store leftover soup in the refrigerator for up to 1 week. To reheat, warm in a pot over medium heat until hot. The soup also freezes well for up to 3 months; thaw thoroughly before reheating.

Notes

• Using reduced-sodium chicken broth helps control the saltiness of the soup.
• Fresh thyme is preferred for the best flavor, but dried thyme works if fresh is not available.
• For a dairy-free version, substitute whole milk with a milk alternative and skip the cornstarch or use a suitable thickener.
• Adding bacon grease when sautéing vegetables enhances the smoky flavor.
• The soup thickens further as it cools; reheat gently to maintain creaminess.
• Feel free to add a pinch of cayenne pepper for a subtle heat boost.

• Prep Time: 20 minutes
• Cook Time: 7 to 8 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker chicken soup, creamy chicken corn soup, easy crockpot soup, comfort food, chicken and sweet potato soup