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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Cook to Finish: Continue cooking the soup on low heat for an additional 1 hour to thicken and achieve a creamy consistency.
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!
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