Description

This Slow Cooker Creamy Chicken & Corn Soup is a hearty and comforting dish made with tender chicken breasts, sweet potatoes, and a blend of creamed and whole corn. Slow-cooked with savory bacon, fresh vegetables, and delicate herbs, this soup offers rich flavors and a creamy texture, perfect for a cozy meal. Easy to prepare and packed with wholesome ingredients, it’s ideal for busy days or meal prepping and yields plenty of servings to share.

Ingredients

Meat & Protein

4 strips bacon
3 boneless skinless chicken breasts, cubed

Vegetables

2 large carrots, peeled and thinly sliced (a little over 1 cup)
2-3 celery stalks, thinly sliced (about 1 cup)
1/2 medium yellow onion, diced (about 3/4 cup)
3 cloves garlic, minced
2 large sweet potatoes, peeled and cubed (or regular potatoes)

Canned & Packaged Goods

1 (14 ounce) can cream-style corn
2 (14 ounce) cans corn, drained (or about 3 cups frozen corn)
5 cups (1200ml) chicken broth (reduced sodium preferred)

Herbs & Spices

1 Tablespoon fresh thyme
2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper

Dairy & Thickening

1 and 1/2 cups (360ml) whole milk
2 Tablespoons cornstarch

Optional Garnish

Fresh or dried parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook the bacon: In a large skillet over medium heat, cook the bacon strips until browned on both sides. Keep the rendered bacon grease in the skillet. Transfer the bacon strips to a paper-towel lined plate to cool, then crumble or chop them into small pieces for later use.
Sauté the vegetables: Add the carrots, celery, onions, and garlic to the skillet with the reserved bacon grease. Stir regularly and cook over medium heat until the vegetables are softened, about 5 minutes. Once cooked, remove from heat and set aside.
Prepare the slow cooker: In a 5-quart or larger slow cooker, combine the creamed corn, canned corn, cubed sweet potatoes, cubed chicken breasts, chicken broth, fresh thyme, dried parsley flakes, salt, and black pepper. Add in the sautéed vegetables and crumbled bacon pieces, reserving some bacon for garnish if desired. Stir thoroughly to combine.
Slow cook the soup: Cover the slow cooker and cook the mixture on low heat for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender.
Thicken the soup: About 6 to 7 hours into cooking, whisk together the cornstarch and whole milk until smooth. Pour this mixture into the slow cooker, stir well, then cover and cook for an additional 1 hour to thicken and creamy texture to develop.
Serve and garnish: Once the final hour of cooking is complete, ladle the soup into bowls. Garnish with reserved crumbled bacon and fresh or dried parsley if desired. Serve the soup warm for a comforting meal.
Storage and reheating: Leftovers can be stored in the refrigerator for up to 1 week. To reheat, transfer soup to a pot and warm over medium heat until hot. This soup also freezes well for up to 3 months.

Notes

You can substitute regular potatoes for sweet potatoes if desired.
Using reduced sodium chicken broth helps control saltiness.
If you prefer a thicker soup, increase the cornstarch slightly or reduce the broth slightly.
For a dairy-free version, substitute whole milk with a plant-based milk and cornstarch as thickener.
Garnish with fresh parsley or extra bacon bits for additional flavor and texture.
Use frozen corn instead of canned if preferred; thaw before adding.

Prep Time: 20 minutes
Cook Time: 7 to 8 hours
Category: Soup
Method: Slow Cooking
Cuisine: American