This easy chicken corn soup recipe simmers for hours in the slow cooker so that you can come home to a cozy meal — even on your busiest weeknights. With plenty of tender shredded chicken, fresh vegetables, herbs, and a creamy broth, it’s flavorful, nourishing, and satisfying.
Table of Contents
If you love easy Crock Pot meals as much as we do, be sure to try this Crock Pot pot roast, a batch of kid-favorite garlic brown sugar chicken, our cozy Crockpot chicken and stuffing, a vegetarian Crock Pot black bean soup recipe, and this succulent Crock Pot beer pulled pork with maple bbq sauce, too!
Why You’ll Love this Crock Pot Chicken Corn Soup Recipe
- Easy. The slow cooker does all of the work here, so your job is simple: add the ingredients to the pot, set it, and forget it. No special cooking skills required!
- Convenient. You can run the Crock Pot on the high setting if you need it done sooner, or let it cook low and slow for up to 8 hours. There’s no need to simmer a large pot on the stovetop while you babysit and stir regularly.
- Nourishing. Thanks to the creamy broth, this soup tastes decadent and satisfying — but it’s loaded with plenty of veggies and lean protein, too! It’s also lighter than a chicken stew or chicken corn chowder, since it isn’t as thick and it doesn’t include any potatoes or egg noodles.
- Family-friendly. This soup was inspired by our favorite slow cooker white chicken chili recipe, but I skipped the beans (adding more corn instead), and gave it a more traditional chicken soup flavor profile with the carrots, onion, celery, and herbs. The ranch seasoning mix gives it a little bit of “zest,” while the taste is still classic and kid-friendly.
Ingredients
This is just a quick overview of the ingredients that you’ll need for this creamy chicken corn soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Chicken: boneless, skinless chicken thighs stay tender and juicy in the slow cooker, but chicken breast also works fine if you prefer the white meat.
- Onion, carrots, and celery: aromatics that add great savory flavor to the soup.
- Chicken broth: start with low-sodium chicken broth or homemade chicken broth if you’d like to control the sodium in your soup. Chicken stock also works well.
- Ranch seasoning mix: a packet of this dry seasoning blend adds bright, flavorful herbs and spices to the dish.
- Garlic powder, dried thyme, dried parsley flakes, dried rosemary, bay leaf: for even more savory, earthy flavor.
- Corn: two cans of corn kernels go into the slow cooker towards the end, since they’re already tender.
- Creamed corn: helps thicken the soup and adds a good amount of flavor and sweetness.
- Cream cheese: adding a block of cream cheese at the end gives the broth a creamy, cheesy taste and a rich, smooth texture.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
How to Make Chicken and Corn Soup in the Slow Cooker
The chicken and corn soup comes together in just a couple of simple steps, with minimal prep time. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Combine the chicken, vegetables, broth, and seasoning in a slow cooker.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Shred the chicken with two forks, and then return the meat to the slow cooker.
- Add the corn, cream-style corn, and cream cheese.
- Cook and stir until the cream cheese melts smoothly into the broth.
- Ladle into bowls and garnish with optional toppings.
Serving Suggestions
Add toppings to each bowl of soup, such as crispy bacon, sliced green onion, parsley, chives, thyme, cilantro, or grated cheddar cheese. Pair the chicken corn soup with any of these easy sides, too:
- Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Sour Cream Blueberry Muffins
- Honey Beer Bread
- Overnight No-Knead Bread or No-Knead Dutch Oven Bread
- Jalapeno Cheddar Bread
- Wedge Salad, Kale Apple Salad with Bacon, Classic Caesar Salad, House Salad with Candied Pecans, Mandarin Orange Salad, or a Green Salad with Red Wine Vinaigrette
- Broccoli Cauliflower Salad
- Coleslaw or Vinegar Coleslaw
Preparation and Storage Tips
- How to Store: Leftover soup will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing the soup after you add the cream cheese. A dairy-based broth tends to “break” or separate when thawed, giving the soup an undesirable texture.
- Make Ahead: If you’d like to prepare the soup in advance to freeze for a later date, just omit the cream cheese. Let the soup cool completely, package in a large Ziploc bag or other airtight freezer safe container, and store in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat over low heat, and stir the cream cheese into the pot during the final 5-10 minutes.
- How to Reheat: Place the soup in a saucepan. Cover and warm over low heat, just until heated through. You can also reheat individual servings in the microwave for about 1-2 minutes.
Recipe Variations
- Use boneless, skinless chicken breasts or chicken thighs, depending on your preference. Chicken thighs tend to stay more moist and juicy in the slow cooker than the white meat chicken breast, but either option works fine!
- Include a can of diced tomatoes for extra veggies, or use Rotel tomatoes and green chilies for a zesty kick.
- Add a diced red bell pepper (or other color bell peppers) to the pot, or make the soup spicy with a dash of cayenne pepper.
- Use a couple cloves of minced garlic in lieu of the garlic powder.
- Fresh sweet corn cut off the cob or frozen corn kernels are a fine substitute for the canned corn. If using fresh corn, add it to the pot at the beginning (with the other vegetables) so that it’s soft by the time the soup is done.
Tips for the Best Chicken Corn Soup Recipe
- All slow cookers run on slightly different temperatures, so the total time required will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 3 hours on HIGH. Just keep an eye on your chicken the first time that you prepare the dish, and get to know your individual slow cooker.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the broth, giving the dish a delicious creamy texture.
- We prefer chicken thighs over white meat chicken breasts, since the dark meat thighs stay juicier, more tender, and more flavorful over the long cooking time.
- This recipe calls for a combination of canned corn kernels for texture, along with a can of cream-style corn. The canned cream-style corn helps to thicken the soup and also adds a good amount of flavor and sweetness. It’s a quick and easy alternative to the messier, more time-consuming extra step of squeezing the starchy milk from fresh corn cobs or pureeing fresh corn kernels to achieve that same thick, creamy, sweet texture.
More Crock Pot Chicken Soup Recipes to Try
Crock Pot Chicken and Dumplings
4 hours hrs 15 minutes mins
Crock Pot Chicken Noodle Soup
2 hours hrs 40 minutes mins
Slow Cooker Chicken Tortilla Soup
3 hours hrs 10 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Chicken Corn Soup
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
This easy chicken corn soup recipe is creamy, hearty, and incredibly easy!
Ingredients
- 2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 small onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about ¾ cup)
- 2 ribs celery, diced (about ¾ cup)
- 4 cups chicken broth
- 1 (1 ounce) packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried rosemary
- 1 bay leaf
- 2 (15.25 ounce) cans of corn, drained
- 1 (14.75 ounce) can of cream style corn
- 8 ounces cream cheese, softened at room temperature and cubed
- Kosher salt and ground black pepper, to taste
- Optional garnish: crispy chopped cooked bacon; sliced green onions; chopped fresh parsley, chives, or thyme
Instructions
- Combine the chicken, onion, carrots, celery, broth, Ranch seasoning mix, garlic powder, thyme, parsley, rosemary, and bay leaf in a slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through, and the vegetables are tender.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir. Add the corn, cream style corn, and cream cheese. Stir again. Cover and cook for 5-10 more minutes, or until the cream cheese melts and incorporates into the broth and everything is warmed through. Discard the bay leaf. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with optional toppings.
Notes
- All slow cookers run on slightly different temperatures, so the total time required will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 3 hours on HIGH. Just keep an eye on your chicken the first time that you prepare the dish, and get to know your individual slow cooker.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the broth, giving the dish a delicious creamy texture.
- We prefer chicken thighs over white meat chicken breasts, since the dark meat thighs stay juicier, more tender, and more flavorful over the long cooking time.
- This recipe calls for a combination of canned corn kernels for texture, along with a can of cream-style corn. The canned cream-style corn helps to thicken the soup and also adds a good amount of flavor and sweetness. It’s a quick and easy alternative to the messier, more time-consuming extra step of squeezing the starchy milk from fresh corn cobs or pureeing fresh corn kernels to achieve that same thick, creamy, sweet texture.
Nutrition
Serving: 1cupCalories: 322kcalCarbohydrates: 32gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 83mgSodium: 864mgPotassium: 712mgFiber: 3gSugar: 8gVitamin A: 2667IUVitamin C: 10mgCalcium: 47mgIron: 1mg
This was quick and delicious! Added some diced potatoes that I had on hand. Perfect on a cold winter evening.
We’re so glad you enjoyed it, Ruth!