Easy Slow Cooker Chicken and Corn Soup
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!
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
Optional Serving Suggestions
- chopped flat leaf parsley
- freshly ground pepper
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
Nutrition information calculated using cream cheese and chicken breasts, and without including the optional serving suggestions listed above.
For dairy-free, be sure to use a plant-based cream cheese or omit it altogether.
For more ingredients & modifications, see the full blog post above.
Nutrition
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
