Slow Cooker Creamy Chicken & Corn Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
A Slow-Cooker Bowl That Feels Like a Hug
This creamy chicken-and-corn soup is a hands-off, reliably comforting pot you can set and forget—then come back to tender chicken, silky broth, and sweet pops of corn.
When the week runs long and you want dinner to feel like a warm, uncomplicated reward, this slow-cooker soup delivers. It’s built around juicy boneless skinless chicken thighs and Yukon Gold potatoes so every spoonful has a little bite and a lot of comfort. The sort of recipe you can start in 15 minutes and let the cooker do the rest.
A quick sauté of onion, carrots, celery and garlic before they go into the slow cooker is the small step that pays big flavor dividends—it softens the aromatics and deepens the soup without extra babysitting. Frozen corn is a smart shortcut here: it adds bright, sweet kernels that contrast the creamy broth without any fuss, and low-sodium chicken broth keeps the seasoning flexible.
Right near the finish, a splash of heavy cream and a cornstarch slurry turn the cooking liquid into a silky, clingy sauce that coats tender pieces of shredded chicken and gently cushiony potato cubes. Yukon Golds hold their shape better than floury spuds, so you get satisfying texture alongside the richness.
This recipe makes about six generous bowls and works great for make-ahead meals—reheat gently on the stovetop and add a little extra water or broth if it tightens up in the fridge. Serve with crusty bread or a simple green salad for a no-fuss weeknight supper that tastes like you spent much longer on it than you did.
Ingredients
How to Make Slow Cooker Creamy Chicken & Corn Soup
- Peel and cut the potatoes into 1/2-inch cubes, peel and roughly chop the onion, slice the carrots, and slice the celery; mince the garlic.
- Heat the olive oil in a skillet over medium heat and cook the onion, carrots, celery and garlic until softened and translucent, about 4–5 minutes; transfer the aromatics to the slow cooker.
- Add the chicken thighs, cubed potatoes, frozen corn, chicken broth, dried thyme, bay leaf, salt, and black pepper to the slow cooker and stir to combine.
- Cover and cook on LOW for 6 hours (or on HIGH for 3–4 hours) until the chicken is fully cooked and the potatoes are tender.
- Remove the chicken thighs to a cutting board, shred with two forks, discard any stray connective tissue, then return the shredded chicken to the slow cooker and stir.
- Whisk the cornstarch into 3 tablespoons of cold water to make a smooth slurry.
- Stir the heavy cream into the slow cooker, then stir in the cornstarch slurry; set the slow cooker to HIGH and cook, uncovered, for 15–20 minutes until the soup thickens slightly.
- Taste and adjust seasoning with extra salt and pepper if needed, discard the bay leaf, then ladle into bowls and sprinkle each serving with chopped fresh parsley before serving.
Recipe Card
Slow Cooker Creamy Chicken & Corn Soup
Slow Cooker Creamy Chicken & Corn Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 6 hr 20 min
- Servings
- 6
Ingredients
Instructions
- Peel and cut the potatoes into 1/2-inch cubes, peel and roughly chop the onion, slice the carrots, and slice the celery; mince the garlic.
- Heat the olive oil in a skillet over medium heat and cook the onion, carrots, celery and garlic until softened and translucent, about 4–5 minutes; transfer the aromatics to the slow cooker.
- Add the chicken thighs, cubed potatoes, frozen corn, chicken broth, dried thyme, bay leaf, salt, and black pepper to the slow cooker and stir to combine.
- Cover and cook on LOW for 6 hours (or on HIGH for 3–4 hours) until the chicken is fully cooked and the potatoes are tender.
- Remove the chicken thighs to a cutting board, shred with two forks, discard any stray connective tissue, then return the shredded chicken to the slow cooker and stir.
- Whisk the cornstarch into 3 tablespoons of cold water to make a smooth slurry.
- Stir the heavy cream into the slow cooker, then stir in the cornstarch slurry; set the slow cooker to HIGH and cook, uncovered, for 15–20 minutes until the soup thickens slightly.
- Taste and adjust seasoning with extra salt and pepper if needed, discard the bay leaf, then ladle into bowls and sprinkle each serving with chopped fresh parsley before serving.
Nutrition
- Carbohydrates
- 32
- Saturated Fat
- 16
- Sodium
- 800
- Fiber
- 4.5
- Unsaturated Fat
- 24
- Protein
- 34
- Fat
- 40
- Cholesterol
- 130
- Trans Fat
- 0
- Calories
- 650
- Sugar
- 7