Is there anything better on a chilly day than coming home to a warm, fragrant, and incredibly delicious meal already waiting for you? This Slow Cooker Creamy Chicken & Corn Soup is the absolute pinnacle of “set-it-and-forget-it” comfort food. It’s a rich, hearty, and velvety soup, packed with tender chicken, sweet corn, and wholesome vegetables, all simmered to perfection in a luscious, creamy broth that will soothe your soul.
This isn’t just another soup recipe; it’s a guide to your new family-favorite meal. We’ll show you the simple secrets to building a deep, savory flavor base (hint: it starts with bacon!) and how to achieve the perfect, creamy texture every single time. This is the ultimate, one-pot comfort meal that is perfect for a busy weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Set-It-and-Forget-It” Meal
What makes this Creamy Chicken & Corn Soup so spectacular is its incredible depth of flavor and its completely hands-off slow cooker method. The recipe starts by building a fantastic flavor foundation by crisping bacon and then sautéing the vegetables in the savory rendered fat. After that, the slow cooker does all the hard work, gently simmering the chicken and vegetables for hours until they are unbelievably tender. The final, brilliant step of stirring in a simple milk and cornstarch slurry creates a rich, creamy, and luscious broth without any fuss.
| Metric | Time / Level |
| Total Time | 7-8 hours (on low) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for This Cozy Soup
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting and savory flavor.
- The Flavor Base: This is the secret to a truly rich and savory soup.
- Bacon: We start by crisping up a few strips of bacon. The bacon itself is used as a delicious, salty garnish, but the real star is the bacon grease, which we use to sauté our vegetables for an incredible, smoky, savory flavor foundation.
- The Hearty Fillings:
- Boneless, Skinless Chicken Breasts: The chicken is cooked whole, directly in the slow cooker, which makes it incredibly tender, juicy, and easy to shred or cube.
- The “Double Corn” Power: This recipe brilliantly uses two types of corn for the best flavor and texture. Cream-style corn adds a wonderful sweetness and a creamy, starchy body to the soup from the very beginning, while whole kernel corn provides a lovely, sweet, poppy texture.
- Sweet Potatoes: Tender chunks of sweet potato add a beautiful color, a subtle, earthy sweetness that is fantastic with the corn, and a hearty, satisfying texture.
- The Creamy Broth:
- Chicken Broth: A good quality, low-sodium chicken broth provides the savory base of our soup.
- Milk & Cornstarch Slurry: The secret to a perfectly thick and creamy finish! A simple slurry of whole milk and cornstarch is whisked together and stirred in during the last hour of cooking. This is a foolproof way to thicken the soup beautifully without any lumps.
Step-by-Step to the Best Creamy Chicken Soup
This delicious, one-pot soup is incredibly simple to prepare. We’ve also included instructions for making this in an Instant Pot or on the stovetop!
Method 1: The Slow Cooker (The Easiest, Hands-Off Method)
Step 1: In a large skillet over medium heat, cook the 4 strips of bacon until they are browned and crispy on both sides. Transfer the cooked bacon to a paper towel-lined plate and let it cool. Once it’s cool enough to handle, crumble or chop it into small pieces. Keep the rendered bacon grease in the skillet.
Step 2: Add the sliced carrots, sliced celery, diced onions, and minced garlic to the skillet with the bacon grease. Stir and cook the vegetables over medium heat for about 5 minutes, until they have softened.
Step 3: To your 5-quart or larger slow cooker, add the creamed corn, the drained whole kernel corn, the cubed sweet potatoes, the raw, cubed chicken breasts, the chicken broth, the fresh thyme, the dried parsley flakes, the salt, and the pepper.
Step 4: Add the cooked celery, carrot, and onion mixture, along with the crumbled bacon (you can save some for a garnish if you like). Stir everything together, cover the slow cooker with the lid, and cook on the Low heat setting for about 6-7 hours.
Step 5: At the 6-7 hour mark, in a small bowl, whisk together the 2 tablespoons of cornstarch and the 1 1/2 cups of whole milk until the cornstarch has completely dissolved. Pour this “slurry” into the soup and stir everything together.
Step 6: Cover the slow cooker again and let it cook for 1 more hour to allow the soup to thicken.
Serve the soup warm with a sprinkle of fresh parsley and any leftover bacon crumbles.
Method 2: The Instant Pot (For a Faster Soup)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-2 from the method above (crisping the bacon and sautéing the vegetables). Remove the bacon and set it aside.
Step 2: Turn off the “Sauté” function. Add the chicken broth to the pot and use it to deglaze the bottom, scraping up all the delicious browned bits.
Step 3: Add the creamed corn, the drained whole kernel corn, the sweet potatoes, the raw chicken, the herbs, the salt, and the pepper to the pot.
Step 4: Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes. Allow the pressure to release naturally for 10 minutes before you perform a quick release.
Step 5: Open the lid. In a separate small bowl, whisk together the milk and the cornstarch. Select the “Sauté” function on low, stir in the milk slurry, and let the soup simmer for a few minutes to thicken. Stir in the crumbled bacon before serving.
Method 3: The Classic Stovetop
Step 1: In a large Dutch oven or stockpot, complete steps 1-2 from the slow cooker method above (crisping the bacon and sautéing the vegetables).
Step 2: Add the chicken broth, creamed corn, whole kernel corn, sweet potatoes, raw chicken, and all the herbs and seasonings. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, until the chicken is cooked through and the potatoes are tender.
Step 3: In a separate small bowl, whisk together the milk and the cornstarch. Stir the slurry into the pot and let the soup simmer for another 5 minutes to thicken. Stir in the crumbled bacon before serving.
The Best Cozy & Creamy Slow Cooker Chicken and Corn Soup
A hearty and creamy chicken and corn soup prepared in the slow cooker. The recipe builds a rich flavor base by first cooking bacon and then sautéing carrots, celery, and onions in the rendered fat. The soup features cubed chicken breast, sweet potatoes, and three types of corn (creamed, whole kernel, and corn), all slow-cooked in a seasoned chicken broth. In the final hour, the soup is enriched and thickened with a milk and cornstarch slurry, resulting in a complete and comforting one-pot meal.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking, Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 strips bacon
- 2 large carrots, peeled and thinly sliced
- 2–3 celery stalks, thinly sliced
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (14 ounce) can cream-style corn
- 2 (14 ounce) cans whole kernel corn, drained (or 3 cups frozen)
- 2 large sweet potatoes, peeled and cubed
- 3 boneless skinless chicken breasts, cubed
- 5 cups chicken broth
- 1 Tablespoon fresh thyme
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 and 1/2 cups whole milk
- 2 Tablespoons cornstarch
- Optional for garnish: fresh parsley and reserved bacon crumbles
Instructions
- In a large skillet over medium heat, cook the bacon until browned. Transfer the bacon strips to a paper-towel-lined plate to cool, then crumble or chop. Reserve the bacon grease in the skillet.
- Add the carrots, celery, onions, and garlic to the skillet with the bacon grease. Cook over medium heat for about 5 minutes, until the vegetables have softened.
- Place the creamed corn, whole kernel corn, sweet potatoes, cubed chicken, chicken broth, thyme, parsley, salt, and pepper into a 5-quart or larger slow cooker.
- Add the sautéed vegetables and most of the crumbled bacon (reserving some for garnish if desired).
- Stir everything together, cover with the lid, and cook on LOW for 6-7 hours.
- In a small bowl, whisk the cornstarch and milk together to create a slurry. Pour the slurry into the soup and stir to combine.
- Cover the slow cooker again and cook on LOW for 1 more hour to allow the soup to thicken.
- Serve the soup warm, garnished with fresh parsley and any leftover bacon crumbles.
Notes
- Sautéing the vegetables in the rendered bacon fat is a key step that adds a deep, savory flavor to the soup base.
- The soup is thickened at the end of the cooking process with a cornstarch and milk slurry, which gives it a creamy texture without being overly heavy.
- Leftovers can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
How to Serve Your Chicken Corn Soup
This hearty soup is a perfect meal on its own, but a few classic garnishes can make it even better.
- A sprinkle of fresh, chopped parsley or chives.
- A side of classic, salty oyster crackers or saltine crackers.
- A thick slice of warm, crusty bread or a homemade cornbread muffin for dipping into that incredible creamy broth.
Storage and Make-Ahead Tips
A creamy soup like this one is a fantastic make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 1 week.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Add a Cheesy, Spicy Kick: For a delicious, Southwestern-style chowder, you can add one finely diced jalapeño with the onions, and stir in 1 cup of shredded sharp cheddar or Monterey Jack cheese at the very end, after you have turned off the heat.
- Use a Different Protein: If you’re not a fan of chicken, this soup is also absolutely fantastic with about 1 pound of cooked, crumbled sausage, which you can sauté with the vegetables at the beginning.
- Make it Vegetarian: For a delicious vegetarian version, simply omit the bacon and the chicken, use vegetable broth, and sauté the vegetables in olive oil. You can add an extra can of your favorite beans, like cannellini beans, to make it even heartier.
Enjoy The Ultimate Cozy Soup!
You’ve just created a truly special soup that is a perfect harmony of hearty, wholesome, and delicious flavors. This Creamy Chicken & Corn Soup is a testament to the power of a simple, slow-cooked meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the difference between this soup and a chicken corn chowder?
The terms are often used interchangeably! A chowder is traditionally a very thick, rich, and chunky soup that is thickened with a roux and contains potatoes and cream. Because this soup is thick, creamy, and contains potatoes, it is very, very similar to a classic chicken and corn chowder.
Q2: How do I keep my creamy soup from curdling or separating?
The secret is the cornstarch slurry! By adding the milk and the thickener at the very end of the long cooking process, and only cooking it for a short time, you are preventing the dairy from being exposed to high heat for too long, which is what can sometimes cause it to curdle or separate.
Q3: Can I really put raw chicken directly into the slow cooker?
Yes, you absolutely can! The slow cooker is a fantastic tool for cooking chicken. As it cooks low and slow in the flavorful liquid for several hours, it becomes incredibly tender, juicy, and very easy to shred or break apart with a spoon right in the pot.
Q4: Can I freeze this soup?
Yes, this soup freezes beautifully, even with the dairy in it. The cornstarch helps to stabilize the sauce. Let the soup cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.
Q5: Can I use regular potatoes instead of sweet potatoes?
Of course! If you don’t have sweet potatoes or prefer a more classic, savory flavor, you can substitute them with an equal amount of peeled and cubed Yukon Gold or Russet potatoes