Description
A comforting, creamy soup made effortlessly in your slow cooker. Tender chicken, sweet corn, hearty vegetables, and optional cream cheese come together for a wholesome meal that’s perfect for any season.
Ingredients
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2 pounds boneless, skinless chicken breasts (or thighs)
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2 cups fresh or frozen defrosted sweet corn kernels
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2 cups chopped yellow waxy potatoes
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1 cup chopped carrots
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1 cup chopped celery
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1 small white onion, diced
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2 garlic cloves, minced or finely grated
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1 quart chicken stock
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2 teaspoons kosher salt
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Optional: 4 tablespoons cream cheese or plant-based cream cheese for a dairy-free version
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Optional: 1 tablespoon fresh lemon juice
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Optional: Chopped flat-leaf parsley for garnish
Instructions
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Place the chicken, corn, potatoes, carrots, celery, onion, garlic, chicken stock, and salt into the slow cooker.
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Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is cooked through and vegetables are tender.
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Remove the chicken, shred it using two forks, and return it to the soup.
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Stir in the cream cheese and lemon juice (if using) until the soup becomes creamy.
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Garnish with chopped parsley before serving.
Notes
For a dairy-free version, omit the cream cheese or use a plant-based alternative.
This soup can be stored in the refrigerator for up to 3–4 days or frozen for up to 2–3 months.
vegetables like bell peppers or zucchini for added flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 4–6 hours on low or 2–3 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American