Description
This Easy Slow Cooker Chicken & Corn Soup is a comforting and creamy dish made with tender chicken breasts, sweet corn, and a medley of vegetables. Cooked low and slow in a slow cooker, it’s perfect for effortless meal prep and delivers a naturally creamy texture enhanced with cream cheese and a touch of lemon juice.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts (or thighs)
- 2 cups fresh or frozen defrosted sweet corn kernels
- 2 cups chopped yellow waxy potatoes
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 small white onion, diced
- 2 garlic cloves, minced or finely grated
Liquids and Seasoning
- 1 quart chicken stock
- 2 teaspoons kosher salt
- 4 tablespoons cream cheese (or plant-based cream cheese for dairy-free)
- 1 tablespoon fresh lemon juice
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, corn, potatoes, carrot, celery, onion, garlic, chicken stock, and kosher salt into a 6-quart slow cooker, ensuring ingredients are evenly distributed for even cooking.
- Cook on Slow Cooker: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-7 hours, until the vegetables are tender and the chicken is thoroughly cooked and can be shredded easily with a fork. Do not uncover during cooking to maintain heat and moisture.
- Blend the Soup: Once cooked, uncover and carefully remove the chicken to a cutting board. Use an immersion blender directly in the slow cooker to blend the soup for 5-10 seconds to create a natural creaminess while preserving some vegetable texture. Alternatively, transfer ½ to 1 cup of the vegetable and broth mixture into a blender, blend until smooth, and stir back into the soup.
- Add Cream Cheese Mixture: In a medium bowl, whisk the cream cheese with a few tablespoons of hot soup until smooth. Pour this mixture back into the slow cooker and stir to combine thoroughly.
- Shred Chicken and Finish Soup: Shred or dice the cooked chicken and add it back into the soup along with the fresh lemon juice. Stir well until the cream cheese is fully incorporated, and the soup is creamy and well seasoned.
- Season and Serve: Taste the soup and add additional salt or lemon juice if desired. Serve hot, garnished with fresh parsley and freshly cracked black pepper for added flavor.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat; the cooking method and time remain the same.
- For a dairy-free variation, use plant-based cream cheese.
- Do not lift the slow cooker lid during cooking to ensure proper heat retention and cooking time.
- The slight blending step enhances creaminess without pureeing the entire soup, preserving texture.
- Feel free to add fresh herbs like parsley or chives when serving for extra freshness.
- This soup freezes well for up to 3 months—reheat gently on the stovetop.
