Can You Make a Creamy, Comforting Chicken Corn Soup with Minimal Effort in a Slow Cooker?
Craving a warm, hearty soup that’s perfect for family dinners or chilly days? What if you could toss ingredients into a slow cooker and have a creamy, flavorful chicken corn chowder ready in about 8 hours with just 25 minutes of prep? Slow Cooker Creamy Chicken & Corn Soup is your answer—a 5-star-rated dish from 15 reviews, ideal for weeknights, meal prep, or cozy gatherings. Ready to set it and forget it? Let’s get cooking!
Overview: Why Slow Cooker Creamy Chicken & Corn Soup Shines
What makes Slow Cooker Creamy Chicken & Corn Soup so special? This chowder combines tender chicken, sweet corn, and creamy sweet potatoes in a savory broth, enriched with bacon, fresh thyme, and a touch of milk for creaminess. The slow cooker melds flavors effortlessly, creating a satisfying, family-friendly meal with minimal hands-on time. Perfect for busy days, potlucks, or freezing for later, it’s versatile, kid-friendly, and adaptable for dietary needs.
Time requirement: 8 hours total, with 25 minutes prep and 7 hours 30 minutes cooking (hands-off). The slow cooker simplifies the process.
Difficulty level: Super easy! If you can chop veggies and crumble bacon, you’re set. A large skillet, 5-quart or larger slow cooker, and a knife are the main tools, and kids can help stir ingredients or garnish with parsley.
Health perks: Chicken provides lean protein and iron, while sweet potatoes and veggies offer fiber, vitamins A and C, and potassium. The moderate milk and bacon keep it balanced, and the recipe supports gluten-free or vegetarian diets with simple swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 12 cups (8-10 servings). Each ingredient plays a key role, with swaps for flexibility.
- Bacon (4 strips): Adds smoky, savory depth. Sub: Turkey bacon or omit for vegetarian (add 1 tablespoon olive oil for sautéing).
- Carrots (2 large, peeled, thinly sliced, just over 1 cup): Provide sweet crunch. Sub: Parsnips or baby carrots.
- Celery (2-3 stalks, thinly sliced, about 1 cup): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Yellow onion (1/2 medium, diced, about 3/4 cup): Brings savory depth. Sub: White onion or shallots.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
- Cream-style corn (14-ounce can): Creates creamy texture and sweet flavor. Sub: Blend 1 cup regular corn with 1/4 cup milk.
- Corn (2 x 14-ounce cans, drained, or 3 cups frozen): Adds sweetness and texture. Sub: Fresh corn kernels.
- Sweet potatoes (2 large, peeled, cubed, or regular potatoes): Provide hearty, creamy texture. Sub: Russet potatoes or turnips.
- Boneless, skinless chicken breasts (3, cubed): Offer lean protein. Sub: Chicken thighs, tofu, or chickpeas for vegetarian.
- Chicken broth (5 cups, 1200ml, reduced sodium): Forms the savory base. Sub: Vegetable broth or water with bouillon.
- Fresh thyme (1 tablespoon): Adds earthy aroma. Sub: 1 teaspoon dried thyme.
- Dried parsley flakes (2 teaspoons): Brings herby freshness. Sub: Fresh parsley (2 tablespoons) or dried oregano.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Whole milk (1 1/2 cups, 360ml): Creates creamy finish. Sub: Half-and-half, plant-based milk, or heavy cream.
- Cornstarch (2 tablespoons): Thickens the soup. Sub: Arrowroot powder or 3 tablespoons flour.
- Optional garnish: Fresh or dried parsley or bacon crumbles for flavor. Sub: Chives or green onions.
These ingredients are pantry-friendly and wholesome, creating a comforting, flavorful soup.
Step-by-Step Instructions: Let’s Cook This Soup!
Ready to start? You’ll need a large skillet, a 5-quart or larger slow cooker, and a knife. These steps are simple, with tips for success.
- Cook the bacon: In a large skillet over medium heat, cook 4 bacon strips until browned on both sides (about 5-7 minutes). Transfer to a paper towel-lined plate to cool, keeping the grease in the skillet. Once cool, crumble or chop into small pieces. Tip: Save some bacon crumbles for garnish.
- Sauté the veggies: In the same skillet with bacon grease, add 2 sliced carrots, 2-3 sliced celery stalks, 1/2 diced onion, and 3 minced garlic cloves. Cook over medium heat, stirring, for 5 minutes until softened. Set aside. Tip: Stir frequently to avoid burning; add a splash of oil if grease is minimal.
- Assemble the slow cooker: In a 5-quart or larger slow cooker, combine one 14-ounce can cream-style corn, two 14-ounce cans drained corn (or 3 cups frozen), 2 cubed sweet potatoes, 3 cubed chicken breasts, 5 cups chicken broth, 1 tablespoon fresh thyme, 2 teaspoons dried parsley, 1 teaspoon salt, 1 teaspoon pepper, and the sautéed veggies. Add the crumbled bacon (reserve some for garnish if desired). Stir to combine. Cover and cook on low for 6-7 hours. Tip: Ensure chicken is submerged for even cooking.
- Thicken the soup: At the 6-7 hour mark, whisk 1 1/2 cups milk with 2 tablespoons cornstarch in a small bowl until smooth. Stir into the soup, cover, and cook on low for 1 more hour until thickened. Tip: Stir well to incorporate cornstarch evenly.
- Serve: Ladle into bowls and garnish with optional parsley and reserved bacon crumbles. Tip: Serve immediately for the best texture and warmth.
Assembly: Plate It Like a Pro
This soup is creamy and colorful, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Soup: Ladle into deep bowls, ensuring each serving has chicken, corn, sweet potatoes, and creamy broth. Tip: Stir before serving to distribute ingredients evenly.
- Garnish: Sprinkle with fresh or dried parsley and bacon crumbles for flavor and crunch. Tip: Add a pinch of black pepper or chives for flair.
- Serving suggestion: Pair with crusty bread, cornbread, or a green salad for a complete meal. Tip: Bake bread during the last hour of cooking.
- Presentation: For a cozy vibe, use white or rustic bowls to highlight the creamy broth and colorful veggies. Serve family-style in a tureen for gatherings. Tip: A drizzle of olive oil or extra parsley adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your soup tasting great.
- Storage: Store in a large airtight container in the fridge for up to 1 week. Reheat in a pot over medium heat for 5-7 minutes or microwave for 1-2 minutes, adding a splash of broth if too thick. Tip: Stir gently to preserve texture.
- Freezing: Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove for 7-10 minutes. Tip: Freeze in portions for quick meals; stir in fresh milk after reheating for creaminess.
- Make-ahead: Chop veggies, cube chicken, and cook bacon a day ahead; store in the fridge. Combine in the slow cooker insert and refrigerate overnight, then cook fresh. Tip: Don’t add milk and cornstarch early—they’re best added fresh.
Health tip: Storing properly preserves the chicken’s protein, veggies’ vitamins, and sweet potatoes’ fiber, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegetarian version: Omit bacon and chicken; use vegetable broth and add 2 cups cooked chickpeas or tofu.
- Gluten-free option: Naturally gluten-free; check broth and cream-style corn for additives.
- Spicy kick: Add 1/4 teaspoon cayenne or a diced jalapeño with the veggies.
- Creamy boost: Replace milk with heavy cream for a richer texture.
- Veggie swap: Use regular potatoes, butternut squash, or add 1 cup chopped zucchini.
- Herb twist: Replace thyme with rosemary or dill for a different flavor.
Conclusion: Savor Your Creamy Corn Chowder
You’re now ready to master Slow Cooker Creamy Chicken & Corn Soup! This wholesome, comforting chowder brings tender chicken, sweet corn, and creamy sweet potatoes together for a meal that’s perfect for busy nights, family dinners, or meal prep. With minimal prep and a slow cooker, you can create a flavorful, nutrient-packed soup that’s as satisfying as it is easy. Play with vegetarian or spicy twists to make it your own. Grab that slow cooker, crumble some bacon, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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Slow Cooker Creamy Chicken & Corn Soup
Description
Craving a warm, hearty soup that’s perfect for family dinners or chilly days? What if you could toss ingredients into a slow cooker and have a creamy, flavorful chicken corn chowder ready in about 8 hours with just 25 minutes of prep? Slow Cooker Creamy Chicken & Corn Soup is your answer—a 5-star-rated dish from 15 reviews, ideal for weeknights, meal prep, or cozy gatherings.
Ingredients
Here’s the lineup for 12 cups (8-10 servings). Each ingredient plays a key role, with swaps for flexibility.
- Bacon (4 strips): Adds smoky, savory depth. Sub: Turkey bacon or omit for vegetarian (add 1 tablespoon olive oil for sautéing).
- Carrots (2 large, peeled, thinly sliced, just over 1 cup): Provide sweet crunch. Sub: Parsnips or baby carrots.
- Celery (2-3 stalks, thinly sliced, about 1 cup): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
- Yellow onion (1/2 medium, diced, about 3/4 cup): Brings savory depth. Sub: White onion or shallots.
- Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
- Cream-style corn (14-ounce can): Creates creamy texture and sweet flavor. Sub: Blend 1 cup regular corn with 1/4 cup milk.
- Corn (2 x 14-ounce cans, drained, or 3 cups frozen): Adds sweetness and texture. Sub: Fresh corn kernels.
- Sweet potatoes (2 large, peeled, cubed, or regular potatoes): Provide hearty, creamy texture. Sub: Russet potatoes or turnips.
- Boneless, skinless chicken breasts (3, cubed): Offer lean protein. Sub: Chicken thighs, tofu, or chickpeas for vegetarian.
- Chicken broth (5 cups, 1200ml, reduced sodium): Forms the savory base. Sub: Vegetable broth or water with bouillon.
- Fresh thyme (1 tablespoon): Adds earthy aroma. Sub: 1 teaspoon dried thyme.
- Dried parsley flakes (2 teaspoons): Brings herby freshness. Sub: Fresh parsley (2 tablespoons) or dried oregano.
- Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (1 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
- Whole milk (1 1/2 cups, 360ml): Creates creamy finish. Sub: Half-and-half, plant-based milk, or heavy cream.
- Cornstarch (2 tablespoons): Thickens the soup. Sub: Arrowroot powder or 3 tablespoons flour.
- Optional garnish: Fresh or dried parsley or bacon crumbles for flavor. Sub: Chives or green onions.
These ingredients are pantry-friendly and wholesome, creating a comforting, flavorful soup
Instructions
- Cook the bacon: In a large skillet over medium heat, cook 4 bacon strips until browned on both sides (about 5-7 minutes). Transfer to a paper towel-lined plate to cool, keeping the grease in the skillet. Once cool, crumble or chop into small pieces. Tip: Save some bacon crumbles for garnish.
- Sauté the veggies: In the same skillet with bacon grease, add 2 sliced carrots, 2-3 sliced celery stalks, 1/2 diced onion, and 3 minced garlic cloves. Cook over medium heat, stirring, for 5 minutes until softened. Set aside. Tip: Stir frequently to avoid burning; add a splash of oil if grease is minimal.
- Assemble the slow cooker: In a 5-quart or larger slow cooker, combine one 14-ounce can cream-style corn, two 14-ounce cans drained corn (or 3 cups frozen), 2 cubed sweet potatoes, 3 cubed chicken breasts, 5 cups chicken broth, 1 tablespoon fresh thyme, 2 teaspoons dried parsley, 1 teaspoon salt, 1 teaspoon pepper, and the sautéed veggies. Add the crumbled bacon (reserve some for garnish if desired). Stir to combine. Cover and cook on low for 6-7 hours. Tip: Ensure chicken is submerged for even cooking.
- Thicken the soup: At the 6-7 hour mark, whisk 1 1/2 cups milk with 2 tablespoons cornstarch in a small bowl until smooth. Stir into the soup, cover, and cook on low for 1 more hour until thickened. Tip: Stir well to incorporate cornstarch evenly.
- Serve: Ladle into bowls and garnish with optional parsley and reserved bacon crumbles. Tip: Serve immediately for the best texture and warmth.
FAQs: Your Questions Answered
Can I use frozen chicken? Yes! Use 3 frozen chicken breasts; increase cooking time to 7-8 hours on low.
What are the health benefits? Chicken provides protein, sweet potatoes offer fiber and vitamin A, and veggies add vitamin C.
How do I know the soup is done? Chicken is tender, veggies are soft, and soup is thickened after 7-8 hours.
Can I prep for a party? Yes! Chop veggies and cook bacon a day ahead; cook fresh for best flavor.
Kid-friendly? Totally! Mild, creamy flavors appeal to kids; omit thyme for picky eaters.
Why is my soup too thin? Cornstarch wasn’t fully mixed or cooked. Whisk thoroughly and cook 1 full hour after adding.
Gluten-free? Naturally gluten-free; check broth and corn.
How to store leftovers? Fridge for 1 week; reheat on stove or microwave. Freeze for 3 months; thaw before reheating.