Slow Cooker Creamy Chicken & Corn Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
Slow-Simmered Comfort: Creamy Chicken & Corn
A silky, hands-off soup that balances sweet corn, tender chicken thighs, and starchy Yukon Golds for a bowl that’s cozy, reliable, and easy to finish to your liking.
This soup is all about texture and low-effort depth. Sauteed onions, carrots, celery, and garlic wake up in olive oil before everything gets dumped into the slow cooker—Cam Torres’ signature move for big flavor with minimal fuss. As it simmers, the chicken thighs stay meltingly tender, frozen corn adds bright pops of sweetness, and Yukon Gold potatoes lend a gentle, starchy body that keeps the broth substantial without feeling heavy.
The slow-cooker magic turns the broth into something silky: low-sodium chicken stock gives a clean base while dried thyme and a bay leaf knit the flavors together. Finish with a splash of heavy cream for richness and, if you prefer a slightly thicker bowl, a little cornstarch slurry at the end makes the soup velvety without masking the corn’s sweetness. The result is comforting but balanced—not cloying, just warm and satisfying.
This is a perfect weeknight anchor—15 minutes of prep, then let Ember Pot’s slow-simmer approach do the rest. It serves six and makes excellent leftovers, so plan on a pot that feeds you into the next day; reheat gently and stir in a touch more cream if the texture needs brightening. Small practical notes: cut the potatoes into 1/2-inch cubes so they cook evenly, and use low-sodium broth so you can season to taste at the end.
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