Easy Slow Cooker Chicken & Corn Soup
Developed and tested by Robyn Conley Downs
on Jul 4, 2022 (last updated Oct 27, 2025) 
Brimming with sweet corn, succulent chicken, and hearty potatoes, this easy slow cooker chicken and corn soup is an easy dump-and-go recipe. Since you can use fresh or frozen corn, this soup is perfect for any time of year!
5 star review
“This soup is so delicious, creamy, and satisfying! Going on my list of favorites! ”
– Terri
Chicken Corn Soup for the Perfect Balanced Dinner Tonight!
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!
The simple addition of lemon juice or vinegar is my number one tip for bringing life back into otherwise bland slow cooked soups. It feels like such a small step but it really lifts up all the flavors!
Testing Tips & Modifications
- Chicken breasts: I used boneless skinless chicken breasts for this recipe, but you could also use boneless skinless chicken thighs if you prefer. Both work equally well in this recipe.
- Sweet corn kernels: While fresh sweet corn is a delicious option in the summer months (when it’s in season and easy to find), frozen & defrosted corn works just as great in its place.
- Yellow waxy potatoes: We like waxy yellow potatoes, but russet, sweet potato, or even butternut squash would also work well.
- Cream cheese: To keep this recipe dairy-free, I used a plant-based cream cheese. But you could also use traditional cream cheese in its place. If you prefer not to use cream cheese, you can omit it. Or substitute heavy cream instead.
- Lemon juice: Fresh lemon juice adds a refreshing brightness to the soup, adding it at the end lifts up all the flavors after the low & slow cook time.
Easy Slow Cooker Chicken & Corn Soup
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
- 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.
- 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. Note: 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.
Delicious and easy – my two summer musts! Hubby went back for seconds and my one year old ate her way through a whole bowl of it. This is officially in dinner rotation – Thanks!
Yay, so happy you enjoyed this one, Catherine. Thanks so much for leaving a review!
Delicious fall soup! Very creamy but not too heavy. Husband said it was “damn delicious”. Looking forward to finishing leftovers for lunch.
Kelly, now that’s a compliment! So happy you and your hubby enjoyed this one, and thanks for leaving a review!
This looks delicious and I’d like to make it for lunch. Can it cook on low overnight or will that be too long?
Hi Sue, I wouldn’t recommend cooking this soup on low longer than 7 hours, so I’m not sure if that would work for you overnight? You can always cook on high for 4 hours, and if you start it in the morning it should still be ready by lunch. I hope you enjoy!
This was a huge hit! I have a “soup alone isn’t dinner” type of spouse, but that absolutely wasn’t the reaction here. Wholesome and satisfying and definitely substantial enough for an evening meal. Will absolutely make again.
Ha, love that this one over even the soup-for-dinner skeptic! Thanks for your review!
I don’t have an immersion blender. Any suggestions for what to do instead? Thanks!
Trina, yes, you can use a regular blender! If you check out step number three you’ll see there are instructions for ladling out out some of the broth mixture, blending, then adding it back to the slow cooker. I hope you enjoy!
I added red pepper flakes for a little heat but the recipe is delicious as is
Lauren, yay, so happy you enjoyed this easy chicken and corn soup! Thanks so much for leaving a review!
I’m sorry, but I didn’t get any creaminess from this soup, which is what I was hoping for. I did the cream cheese and then the blender trick. Short of buying an immersion blender (which I do want), do you have any tips on how to make it creamy? It’s just a standard chicken soup with some veggies in it now.
Beth, this is definitely meant to be a light and fresh soup, with a lightly creamy broth, not a thick creamy chowder, which is sounds like you might be looking for. You can always add more cream cheese or heavy cream (1-2 cups of cream), which will make it much creamier. This will also add a lot more fat and calories, which I was looking to avoid when creating this recipe. It really just depends on what you’re looking for. Hope this helps.
Wow, really loved all the fresh ingredients in this soup. Extra bonus, being able to pick out individual vegetables and chicken chunks to plate “separately” for my young picky grandsons. I used about 3 oz of cream cheese and half a large lemon and you’re right Robyn, that combination really made the soup’s flavors pop. Good recipe!
Kiki, yay, so happy to hear this one was a hit and that you were able to “deconstruct” it to feed the young ones. Thanks so much for leaving a review!
Made this today! It is delish! The best part is my kids loved it!! 🙌🏻
Gina, yay, so happy to hear this one was a hit with the whole fam! Thanks so much for leaving a review. 🙂
This was nice! My son 9 rated it 9/10 and the fussy 7 yr old son rated it 8/10 which is amazing for him as he won’t eat much!
Anika, I’ll take an 8/10 from a fussy 7 year old any day! Happy to hear is was enjoyed — thanks for sharing your thoughts!
Soooo easy to make and very yummy!
Angie, wonderful to hear you enjoyed this corn soup, thanks so much for sharing your thoughts and for leaving a review!
This soup is so delicious, creamy, and satisfying! Going on my list of favorites!
Terri, yay, so happy to hear you enjoyed this one and that it makes the “favorites” cut! Thanks so much for sharing your thoughts and for leaving a review. 🙂
This was really good! High protein and full of veggies. My husband ate all the leftovers before I could get to them! Will definitely make again. Perfect Summer soup – thank you!
Carissa, so happy to hear you enjoyed this easy chicken soup! Thanks so much for sharing your thoughts and for leaving a review!
Do you have an Instapot version of this recipe?
Hi Sarah, yes, here ya go! Add chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart Instant Pot. Seal and cook on High Pressure for 12 minutes, then naturally release for 10 minutes before venting.Remove chicken; shred and set aside. Blend the soup briefly with an immersion blender (or blend ½–1 cup and return) for a creamy texture. Whisk cream cheese with a few tablespoons of hot soup, then stir into the pot. Add shredded chicken and lemon juice; stir until smooth. Taste and season with more salt or lemon juice. Serve warm with parsley and pepper. If you give it a try let me know how it turns out!
Can this be a freezer bag meal?
Jane, yes, I believe it would work well as a freezer bag meal. I can’t recommend cooking chicken from frozen in the slow cooker for food safety reasons, but you can always defrost overnight in the fridge and go from there. I hope you enjoy!