Brimming with sweet corn, succulent chicken, and hearty potatoes, this easy slow cooker chicken and corn soup is an easy dump-and-go recipe, with no sautéing required. Just add everything to the slow cooker, let it cook, then blend briefly for a naturally creamy broth. Since you can use fresh or frozen corn, this soup is perfect for any time of year!

A white bowl filled with slow cooker chicken and corn soup on a white background, with a napkin on the side.

5 star review

“This soup is so delicious, creamy, and satisfying! Going on my list of favorites! ”

– Terri
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Creamy Slow Cooker Chicken and Corn Soup

This light, chicken-packed and veggie-filled soup is brimming with sweet corn, succulent chicken and hearty potatoes. It’s creamy (without a drop of cream) and feels like total comfort food, definitely just the thing you want to cozy up to after a long day. My favorite part is that there’s no sautéing or browning required, making it a true dump & go slow cooker recipe. Plus it works equally well in the hottest summer months with fresh sweet corn cut off the cob as it does in the fall or the dead of winter with defrosted frozen corn kernels. So it’s one of those coveted crockpot recipes you can enjoy any time of year!

I love making soups in the crockpot because they cook low & slow all day, which really lets the flavors deepen & meld together. And they don’t require much hands on effort so you can get a week’s worth of dinners done fast. All you need to do for this recipe is all all your ingredients to your slow cooker and let it do the heavy lifting for you. Once it’s done and the vegetables are cooked through, remove the tender chicken and it’ll shred super easily between two forks. Using an immersion hand blender (or regular blender), you’ll blend a bit of the vegetable and stock mixture to add a creamy, velvety, thick texture to the soup.

And (if using) add some cream cheese to really amp up the creaminess even further. Finally, you’ll return the chicken to the crockpot and add some fresh lemon juice to brighten everything up, and just like that you’ll have your very own, wholesome & homemade soup! And for a creamy corn chowder variation, my instant pot chicken corn chowder uses sweet potatoes and regular potatoes for a filling and wholesome soup. Or, for another light slow cooker chicken soup perfect for summer, my summer crockpot chicken soup uses fresh vegetables and Mexican-inspired spices.

Raw chicken breasts, corn, celery, chopped carrots, potatoes, and onions arranged in a slow cooker on a white background.
A ladle lifts a serving of chicken and vegetable stew with corn, carrots, and potatoes from a slow cooker.
Bowl of chicken soup with shredded chicken, sliced carrots, corn, and fresh herbs, placed on a white cloth with scattered corn kernels and parsley nearby.

Testing For Creamy Chicken Corn Soup

  • Don’t remove the lid during cook time. Every time you lift the lid you lose heat and add time. Set it and leave it until the chicken is done and easily shreddable.
  • Blend just 5 to 10 seconds. When I tested blending longer, the soup became too thick and lost the chunky texture. A quick pass with the immersion blender adds creaminess while keeping the vegetables intact.
  • No immersion blender? Use a regular blender. Carefully ladle out about 1 cup of the broth and vegetable mixture, blend until smooth, then stir it back into the slow cooker.
  • Add a splash of lemon juice at the end. This is my number one tip for slow cooker soups! A small amount of fresh lemon juice stirred in at the end lifts all the flavors after the long cook time.
  • Use waxy potatoes, not russet. I recommend yellow waxy potatoes because they hold their shape better during the long cook time. Russets tend to fall apart and make the soup grainy.
A bowl of chicken and vegetable soup with carrots, corn, potatoes, and parsley, with a spoon and a napkin beside it.
A white bowl filled with slow cooker chicken and corn soup on a white background, with a napkin on the side.
4.95 stars (18 ratings)

Easy Slow Cooker Chicken and Corn Soup

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Brimming with sweet corn, succulent chicken, and hearty potatoes, this easy slow cooker chicken and corn soup is a simple dump-and-go recipe. Since you can use fresh or frozen corn, this soup is perfect for any time of year!
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Ingredients

  • 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
  • 1 quart chicken stock
  • 2 teaspoons kosher salt

To Add at the End

  • 4 tablespoons cream cheese (or plant-based cream cheese for dairy-free)
  • 1 tablespoon fresh lemon juice

Equipment

Instructions 

Cook the Soup

  • Add the chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart slow cooker.
  • Cover and cook on high for 4-5 hours, or low for 6-7, or until the vegetables are tender and the chicken is cooked through and easily shreddable with a fork. Do not uncover during this time.

Finish the Soup

  • Uncover and remove the chicken to a cutting board.
  • Using an immersion blender, blend the soup for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the vegetable and broth mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine.
    • Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of most of the vegetables.
  • Add the cream cheese to a medium bowl. Ladle in a few tablespoons of the hot soup, whisking to combine. Pour the cream cheese mixture into the soup.
  • Shred or dice the chicken. Add the chicken back to the soup along with the lemon juice, stirring until the cream cheese is well combined.
  • Taste and add additional salt or lemon juice if desired. Serve with parsley and freshly cracked pepper if desired.

Notes

  • Optional Serving Suggestions: chopped fresh parley, drizzle of olive oil, freshly ground black pepper.
Course: dinner, Main Course, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 311kcal, Carbohydrates: 22g, Protein: 38g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 886mg, Potassium: 1114mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3713IU, Vitamin C: 10mg, Calcium: 43mg, Iron: 2mg
Nutrition disclaimer
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