This easy Slow Cooker Creamy Chicken & Corn Soup is loaded with carrots, celery, onion, potatoes, garlic, and bacon. The half and half and cheese make this soup super creamy. This recipe is great for a crowd or meal prep.
I love an easy slow cooker soup recipe in the winter, like this healthier No Bean Turkey & Vegetable Chili or this chicken and corn soup. It is definitely a little more on the decadent side, like a chicken corn chowder!
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Why You’ll Love This Recipe
- Creamy - The half and half gives this soup a touch of creaminess that adds another layer of richness.
- Cheesy - There are two types of cheese in this soup. I am always looking to add some cheese where I can.
- Sweet & salty - The smoky bacon and spices play well with the sweetness of the corn.
- Hearty - This soup is full of chicken, veggies, and potatoes. It will definitely keep your family full.
- Easy - Aside from the bacon, all of the ingredients are just dumped into the slow cooker. Minimal cooking is required!
- Spicy - The cayenne gives this chicken soup a bit of a kick, but you can modify the amount to your desired spice level.
- Made in the slow cooker - There is nothing better than prepping your dinner at the beginning of the day and coming home to a yummy dinner.
- Large portion - This recipe is great for meal prep or dinner parties.
- Gluten-free - Always check the ingredient labels.
Ingredients & Substitutions
- Corn: Substitute fresh corn for 2 cups of canned corn or a 10 ounce package of frozen corn. You need about 2 cups total. Each ear yields about ½ cup.
- Potatoes: Since I use baby potatoes, I just quarter them. For larger yellow potatoes, cut into ¾ inch pieces.
- Brown Sugar: This highlights the sweetness of the corn, but is optional depending how sweet you would like the soup.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cayenne: With ½ teaspoon of cayenne, the heat level will be medium. If you prefer a more mild amount of spice, use ¼ teaspoon or omit.
- Cheese: I used a combination of sharp cheddar and pepperjack. Feel free to use whatever you have on hand, like monterey jack, white cheddar, or colby jack.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Slow Cooker Chicken & Corn Soup
Quick Overview
- Fry bacon.
- Add ingredients to the slow cooker.
- Slow cook & shred chicken.
- Add dairy & thicken.
- Serve with bacon crumbles on top.
Step by Step Instructions
Be sure to save some bacon grease after frying.
Step 1: In a large skillet over medium low heat, fry the bacon until browned on both sides. Save the bacon grease. Reserve about 3 pieces for topping and the rest will be added to the slow cooker. Crumble all of the bacon and set aside.
Step 2: Add the corn, potatoes, carrots, celery, onion, shallot, garlic, green chiles, sugar, stock, and about 1 Tablespoon of bacon grease to the slow cooker.
Step 3: Add the crumbled bacon (about 5 pieces) and stir until well combined.
Step 4: Place the chicken breasts on top of the veggies. Sprinkle all of the seasoning on top.
The chicken should be extremely tender and able to be shredded right in the slow cooker.
Step 5: Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Uncover and shred the chicken. It should be falling apart.
Step 6: Whisk together the half and half and corn starch. Pour into the slow cooker and stir until combined.
Step 7: Stir in the shredded cheese.
Step 8: Cover and cook on HIGH for another 30-45 minutes or LOW for another 1-1.5 hours. Serve with remaining crumbled bacon on top.
Recipe Serving Suggestions
Aside from a large hunk of warm french bread, here are some of my recommendations for what to serve with chicken corn soup:
- No Knead Rustic Bread
- Easy Cornbread without Buttermilk
- Parmesan Rosemary Bread
- Panera Copycat Greek Salad
Expert Tips & Variations
- Cut vegetables uniformly. All of the veggies should be cut a similar size so they cook evenly. Smaller cuts will result in softer veggies, while bigger will result in more al dente veggies.
- Shred the cheese. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese is coated with anti-caking agents that prevent it from blending as well in the broth.
- Don’t skip the bacon. The bacon requires the extra step of frying on the stove, but it is totally worth it. Not only does it flavor the soup as it simmers, but it also adds some texture on top.
- Shred the chicken in the slow cooker. Save a bowl or plate and just shred the chicken right in the slow cooker. It should easily pull apart.
- Use corn starch. This not only thickens the soup, but ensures the cheese melts into broth without getting gritty.
- Freeze leftovers. Soup freezes well. Portion chilled soup into freezer bags or containers. Store in the freezer for 2-3 months. Reheat on the stove over medium low until heated through, adding a splash of water or broth if needed.
Recipe FAQs
Yes. The raw chicken along with everything else in the slow cooker will reach a safe internal temperature after slow cooking. Cooking the raw chicken in the soup also flavors the broth.
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Slow Cooker Creamy Chicken and Corn Soup
Ingredients:
- 8 ounces bacon (about 8 pieces), divided
- 4 ears corn, shucked & kernels cut off*
- 16 ounces baby yellow potatoes, quartered*
- 3-4 large carrots, peeled & sliced
- 4-5 celery ribs, peeled & sliced
- 1 white onion, diced
- 1 shallot, diced
- 8 cloves garlic, minced
- 1 (4 ounce) can mild green chiles
- 1 Tablespoon brown sugar, optional*
- 4 cups chicken stock or broth
- 1.25 - 1.5 pounds boneless skinless chicken breast
Seasoning
- 1 ½ teaspoons Morton kosher salt*
- 1 ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ¼ - ½ teaspoon cayenne pepper*
Dairy
- 1 ½ cup half and half
- 2 Tablespoons corn starch
- 5 ounces (1 ¼ cup) cheese, shredded*
Instructions:
- In a large skillet over medium low heat, fry the bacon until browned on both sides. Save the bacon grease. Reserve about 3 pieces for topping and the rest will be added to the slow cooker. Crumble all of the bacon and set aside.
- Add the corn, potatoes, carrots, celery, onion, shallot, garlic, green chiles, sugar, stock, and about 1 Tablespoon of bacon grease to the slow cooker.
- Add the crumbled bacon (about 5 pieces) and stir until well combined.
- Place the chicken breasts on top of the veggies. Sprinkle all of the seasoning on top.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. Uncover and shred the chicken. It should be falling apart.
- Whisk together the half and half and corn starch. Pour into the slow cooker and stir until combined.
- Stir in the shredded cheese.
- Cover and cook on HIGH for another 30-45 minutes or LOW for another 1-1.5 hours. Serve with remaining crumbled bacon on top.
Notes:
- Corn: Substitute fresh corn for 2 cups of canned corn or a 10 ounce package of frozen corn. You need about 2 cups total. Each ear yields about ½ cup.
- Potatoes: Since I use baby potatoes, I just quarter them. For larger yellow potatoes, cut into ¾ inch pieces.
- Brown Sugar: This highlights the sweetness of the corn, but is optional depending how sweet you would like the soup.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cayenne: With ½ teaspoon of cayenne, the heat level will be medium. If you prefer a more mild amount of spice, use ¼ teaspoon or omit.
- Cheese: I used a combination of sharp cheddar and pepperjack. Feel free to use whatever you have on hand, like monterey jack, white cheddar, or colby jack.
- Cut vegetables uniformly. All of the veggies should be cut a similar size so they cook evenly. Smaller cuts will result in softer veggies, while bigger will result in more al dente veggies.
- Shred the cheese. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese is coated with anti-caking agents that prevent it from blending as well in the broth.
- Don’t skip the bacon. The bacon requires the extra step of frying on the stove, but it is totally worth it. Not only does it flavor the soup as it simmers, but it also adds some texture on top.
- Shred the chicken in the slow cooker. Save a bowl or plate and just shred the chicken right in the slow cooker. It should easily pull apart.
- Use corn starch. This not only thickens the soup, but ensures the cheese melts into broth without getting gritty.
- Freeze leftovers. Soup freezes well. Portion chilled soup into freezer bags or containers. Store in the freezer for 2-3 months. Reheat on the stove over medium low until heated through, adding a splash of water or broth if needed.
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