Name: Chicken Corn Soup - A Crock Pot Delight
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks; 12 ounces baby red potatoes, quartered; 1 onion, diced; 3 carrots, peeled and diced; 2 stalks celery, diced; 2 cups corn kernels, frozen, canned or roasted; 4 cups low sodium chicken broth; 3 cloves garlic, finely chopped; 1 ½ teaspoon fresh thyme; 1 ½ teaspoon fresh oregano; 1 bay leaf; Sea salt and freshly ground black pepper, to taste; ½ cup evaporated skim milk; 2 tablespoons cornstarch; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh chives to garnish; 4 slices bacon, diced to garnish

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This crock pot chicken corn soup is the latest addition to my long list of chicken crock pot recipes. Prep this meal during the day and let the slow cooker to all the work!

There’s nothing more comforting than a big bowl of soup when the weather starts to get colder. This slow cooker chicken and corn soup is perfect hearty and delicious weeknight dinner.

Keep reading to get the recipe for this chicken and corn soup slow cooker meal.

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Ingredients in this crockpot chicken corn soup

You’ll need the following ingredients for this chicken corn soup slow cooker recipe:

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
12 ounces baby red potatoes, quartered
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups low sodium chicken broth
3 cloves garlic, finely chopped
1 ½ teaspoon fresh thyme
1 ½ teaspoon fresh oregano
1 bay leaf
Sea salt and freshly ground black pepper, to taste
½ cup evaporated skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives to garnish
4 slices bacon, diced to garnish

How to make this chicken and corn soup

My favorite part of this recipe is that most of the soup is made in the crock pot.

I brown both the bacon and the chicken breasts first, but this step is definitely worth it because it adds a lot of extra flavor to the soup. It doesn’t take long to do this, so I brown all my meat first.

Cook the bacon

Cook the bacon in a nonstick frying pan over medium heat, about 6-8 minutes.
Then move it to a plate lined with paper towels and set aside.
You will crumble it later to use as a topping for the soup.

Brown the chicken

Next, drain most of the fat from the pan.
Then and add the chicken to the same pan and cook it.
Can you see why I wanted to brown it first? That lovely caramelization of the chicken adds so much flavor!

Add the ingredients to the slow cooker

Chop the chicken and added it to to the slow cooker.
Add the corn, onions, red potatoes, carrots, and celery.
Then add the low-sodium chicken broth, bay leaf, fresh herbs, garlic, pink sea salt and cracked black pepper.

Now the soup is ready to cook all day in my crock pot! I can’t wait to see how the house will smell in a few hours.

Cover and cook in the slow cooker

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Add the cornstarch and evaporated skim milk

About 30 minutes before serving time, combine the cornstarch and evaporated skim milk.

This milk is a great substitute for heavy cream to lighten up the recipe. It adds the thickness and creaminess that I want for the chicken corn soup, but keeps the calories down.

Serve the easy slow cooker chicken and corn soup

Crumble the bacon and add to the top of the soup.
Garnish with fresh chives and enjoy!

Tasting this crock pot chicken and corn soup recipe

The flavor of this amazing chicken corn soup is something else. Every bite is hearty, creamy, and so comforting with a hint of smokiness.

I served the soup with some of my perfect buttermilk biscuits or a loaf of my favorite Italian herbed bread. If you wish, you can add a sprinkle of the bacon bits too.

I also love to serve this with my slimmed-down chicken cheese panini sandwich if I am serving it for dinner. It’s a hearty meal that won’t break the calorie bank.

We got about 5 inches of snow here in North Carolina over the weekend and I know what will be warming our insides for the next few days! Weekends like this are those where you just want chicken corn soup comfort food and a Netflix marathon of your favorite show.

More fall soup recipes

Looking for some more soup recipes? Try one of the ones below:

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Yield: 8 servings of crockpot chicken corn soup

Chicken Corn Soup - A Crock Pot Delight

5.0 Stars (4 Reviews)

This chicken corn soup is ultimate hearty comfort meal! It's thick, creamy and best of all, it's made in the slow cooker.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
12 ounces baby red potatoes, quartered
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups low sodium chicken broth
3 cloves garlic, finely chopped
1 ½ teaspoon fresh thyme
1 ½ teaspoon fresh oregano
1 bay leaf
Sea salt and freshly ground black pepper, to taste
½ cup evaporated skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives to garnish
4 slices bacon, diced to garnish

Instructions

Heat a large non stick frying pan over medium high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to paper towels and set aside.
Drain most of the fat and brown the chicken breasts in the same pan.
Place the chicken, potatoes, onion, carrots, celery, and corn into a 6 quart slow cooker.
Stir in the chicken broth, garlic, thyme, oregano, and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together the evaporated skim milk and cornstarch. Stir in mixture and the butter during the last 30 minutes of cooking time.
Serve immediately, topped with bacon and garnished with fresh chives.

Chicken Corn Soup – A Crock Pot Delight

Ingredients in this crockpot chicken corn soup