Description
This Slow Cooker Creamy Chicken & Corn Soup is the ultimate comfort food, packed with tender chicken, sweet corn, hearty veggies, and a creamy broth that’s full of flavor. Best of all, it’s incredibly easy to make, and the slow cooker does all the work!
Ingredients
Scale
- 4 strips bacon
- 2 large carrots, peeled and thinly sliced (about 1 cup)
- 2–3 celery stalks, thinly sliced (about 1 cup)
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 (14-ounce) can cream-style corn
- 2 (14-ounce) cans corn, drained (or 3 cups frozen corn)
- 2 large sweet potatoes, peeled and cubed (or regular potatoes)
- 3 boneless, skinless chicken breasts, cubed
- 5 cups (1200ml) chicken broth (reduced sodium preferred)
- 1 Tablespoon fresh thyme
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups (360ml) whole milk
- 2 Tablespoons cornstarch
- Optional: fresh or dried parsley for garnish
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the bacon strips until browned and crispy. Remove from skillet and place on a paper towel to cool. Once cooled, crumble or chop into small pieces.
- Sauté Vegetables: In the same skillet with the bacon grease, add the carrots, celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Set aside.
- Add Ingredients to Slow Cooker: In a 5-quart or larger slow cooker, combine the creamed corn, corn kernels, cubed sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper. Add the sautéed vegetables and most of the crumbled bacon (reserve some for garnish).
- Cook on Low: Cover the slow cooker and cook on low for 6-7 hours.
- Thicken the Soup: After 6-7 hours, whisk together the cornstarch and milk in a small bowl. Pour the mixture into the slow cooker, stir well, and cook for 1 additional hour until the soup thickens.
- Serve: Ladle the soup into bowls and top with a sprinkle of parsley and any leftover bacon bits for garnish. Enjoy warm!
- Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.
Notes
- To make the soup dairy-free, substitute the whole milk with coconut milk or another dairy-free option.
- Add extra spice by stirring in crushed red pepper flakes or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours