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.
Find it online: https://www.eatswithsoul.com/slow-cooker-chicken-and-corn-soup/