Crockpot Chicken Corn Soup is your answer to those chaotic weekday evenings when time’s tight, the kids are cranky, and you just need something warm and filling on the table. Packed with sweet corn, tender chicken, and a medley of veggies, this slow cooker gem brings home-cooked comfort with barely any hands-on time. Best part? The crockpot does the heavy lifting, and you get all the credit. Whether it’s a chilly night or a “don’t feel like cooking” day, this Crockpot Chicken Corn Soup delivers cozy satisfaction without the stress.
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What is Crockpot Chicken Corn Soup?
Crockpot Chicken Corn Soup is a hearty, creamy, and savory soup slow-cooked to perfection. It’s made with juicy shredded chicken, frozen corn, carrots, celery, and a touch of cream (if you’re feelin’ fancy). Toss everything in the crockpot, walk away, and come back to a wholesome dinner that tastes like you spent hours hovering over a stove—without actually doing that. This isn’t just a soup; it’s a warm hug in a bowl, especially ideal for busy families who want that “from scratch” feel without the chaos.
Reasons to Try Crockpot Chicken Corn Soup
Let’s be real: life is busy, and most nights don’t come with the luxury of gourmet prep. That’s why Crockpot Chicken Corn Soup is a lifesaver. First, it’s ridiculously easy—just chop, dump, and let it simmer. Second, it’s a crowd-pleaser—even picky eaters (yes, those ones) love the comforting flavors. And finally, it’s make-ahead friendly and budget-wise, perfect for meal prep or feeding a hungry bunch on a weeknight. Want a cozy dinner that doesn’t derail your day? This soup is calling your name.
Ingredients Needed to Make Crockpot Chicken Corn Soup
To make this Crockpot Chicken Corn Soup, you’ll need a handful of pantry staples and fresh ingredients that come together effortlessly in your slow cooker. The beauty of this recipe is that it’s flexible, comforting, and full of nourishing goodness. Here’s a breakdown of everything you’ll need—and why each item matters.
| Ingredient | Why It’s Important |
|---|---|
| Boneless, skinless chicken breasts (2) | These are the protein-rich heart of the soup. They become fall-apart tender after hours in the crockpot, making the soup hearty and filling. |
| Chicken broth (4 cups) | A flavorful base that gives the soup its depth. You can use store-bought or homemade. For a low-sodium option, choose reduced-salt broth. |
| Frozen corn kernels (2 cups) | Sweet, juicy corn is essential to any chicken corn soup. It adds subtle sweetness and texture. |
| Diced carrots (1 cup) | These bring a natural sweetness and pop of color to the soup while packing in nutrients. |
| Diced celery (1 cup) | Adds that classic aromatic base that balances the sweetness of the corn. It also holds up well during slow cooking. |
| Small onion, finely chopped | Helps build flavor and aroma. Onions soften and nearly melt into the broth, adding savory undertones. |
| Garlic cloves, minced (2) | Because every good soup needs a hint of garlic, right? It enhances the flavor without overpowering the other ingredients. |
| Dried thyme (1 teaspoon) | This herb adds a cozy, earthy flavor that pairs beautifully with both chicken and corn. |
| Salt and pepper to taste | Essential for seasoning. Start light—you can always adjust after the soup simmers. |
| Heavy cream (½ cup, optional) | Stirred in at the end for a velvety, creamy finish. Feel free to skip this if you prefer a lighter broth-based version. |
If you’re into cozy soups, don’t miss our Creamy Roasted Garlic Tomato Soup—another slow-cooked winner that’s equally comforting and pairs well with grilled cheese or crusty bread.
Instructions to Make Crockpot Chicken Corn Soup
Making Crockpot Chicken Corn Soup is about as easy as it gets—perfect for those chaotic mornings when you barely have time to pack a lunch, let alone think about dinner. Just toss everything into your slow cooker and let it do its magic. Follow these easy steps to get a flavorful, hearty bowl of soup on your table with minimal effort.
Step 1: Add Everything to the Crockpot
Grab your slow cooker and place it on the counter—today’s dinner is practically cooking itself. Add the following ingredients directly into the crockpot:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup each of diced carrots and diced celery
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- A generous pinch of salt and pepper
Give everything a light stir just to combine the flavors. It won’t look like much yet—but trust the process.
If you’re looking for another family-favorite slow cooker dinner, try our creamy and spiced White Cheddar Apple Chicken Chili. It’s another dump-and-go meal that’s perfect for fall and winter.
Step 2: Cover and Cook
Put the lid on your crockpot, set the heat, and let the slow cooking begin. You’ve got two timing options here:
- Low: 6–7 hours
- High: 3–4 hours
During this time, the chicken becomes incredibly tender, and the vegetables soften to the perfect texture. You can literally go to work, run errands, or wrangle the kids while this simmers away.
Step 3: Shred the Chicken
Once the cook time is up, carefully remove the chicken breasts with tongs and place them on a plate or cutting board. Use two forks to shred the chicken—it should fall apart easily.
Return the shredded chicken to the soup and give it a stir. This step makes every bite hearty and satisfying, turning the broth into a meal.
Step 4: Stir in the Cream (Optional)
If you’re opting for a creamier texture (and why not?), go ahead and stir in ½ cup of heavy cream. This adds richness and turns the broth into a velvety soup that’s restaurant-worthy.
Cover the crockpot again and cook on low for another 10–15 minutes, just until everything is warmed through and blended.
No cream? No problem. You can skip this step entirely for a lighter broth-based version of Crockpot Chicken Corn Soup that’s still just as flavorful.
Step 5: Taste and Adjust
Before you ladle it into bowls, do a quick taste test. Need more salt? A crack of black pepper? Maybe a squeeze of lemon juice for brightness? Now’s the time to adjust to your liking.
Step 6: Serve and Enjoy!
Grab your favorite soup bowls, a slice of crusty bread, and dig in. This Crockpot Chicken Corn Soup is perfect for weeknight dinners, cozy Sundays, or meal prep for the week ahead. Bonus points if you top it with fresh herbs or a sprinkle of shredded cheese.
What to Serve with Crockpot Chicken Corn Soup
Pair this cozy soup with warm crusty bread or cheddar biscuits for dunking. Craving something light? A simple green salad or even roasted veggies make a great side. Want to go full comfort-mode? Try it with a grilled cheese sandwich or buttery cornbread. If you’re into variety, our Creamy Roasted Garlic Tomato Soup or Mexican Street Corn Soup might just be your next obsession.
Key Tips for Making Crockpot Chicken Corn Soup
- Don’t skip seasoning. Salt and pepper seem basic, but they work magic here.
- Shred like a boss. Shred the chicken finely so it blends well with every spoonful.
- Go creamy, or don’t. The cream adds richness, but if you’re dairy-free or keeping it lighter, skip it.
- Shortcut alert: Use pre-chopped frozen veggies to make this a total dump-and-go meal.
- Want a thicker soup? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) at the end.
Storage and Reheating Tips for Crockpot Chicken Corn Soup
Leftovers? Yes, please! This soup stores like a dream.
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze it (sans cream) for up to 3 months. Add cream after reheating.
- Reheat: Warm gently on the stove or microwave in short bursts, stirring in between. Add a splash of broth if it thickens too much.
FAQs
Can I use rotisserie chicken instead?
Absolutely. Just add it in the last hour so it doesn’t dry out.
Is this gluten-free?
Yes! As long as your broth is GF and you skip thickeners like flour.
Can I cook it on the stovetop?
Yep. Simmer everything in a pot for about 45 minutes, then shred the chicken and add cream.
What can I substitute for heavy cream?
Try half-and-half, evaporated milk, or coconut milk. Or skip it entirely for a lighter soup.
Does it freeze well?
It does! Just leave out the cream before freezing, then stir it in after reheating.
Final Thoughts
Crockpot Chicken Corn Soup is the weeknight dinner you didn’t know you needed—until now. It’s comforting, low-effort, and totally flexible. You can tweak the veggies, skip the cream, or toss in some cooked rice or noodles for extra oomph. Either way, this Crockpot Chicken Corn Soup will earn its place on your repeat list. Hungry for more soul-warming bowls? Try our White Cheddar Apple Chicken Chili or Creamy Cajun Chicken Soup.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintCrockpot Chicken Corn Soup: Simple, Cozy & Filling
A comforting and hearty soup made easily in the slow cooker with tender chicken, sweet corn, and savory vegetables.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
1. Place chicken breasts, chicken broth, corn, carrots, celery, onion, garlic, thyme, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
3. Remove chicken, shred with two forks, and return to the crockpot.
4. Stir in heavy cream if using, and heat for an additional 10-15 minutes. Adjust seasoning and serve hot.
Notes
For extra richness, stir in a knob of butter before serving.
This soup pairs well with crusty bread or biscuits.
You can substitute frozen corn with canned corn if preferred.
