Jump to Recipe·Print Recipe·Leave a Review

There’s something incredibly comforting about a warm bowl of homemade soup—especially one as hearty and wholesome as this Easy Slow Cooker Chicken and Corn Soup. It’s the kind of meal that wraps you in a hug, with every spoonful brimming with tender chicken, sweet corn, and a medley of vegetables simmered in rich, savory broth. Using the slow cooker makes preparation a breeze—just toss in the ingredients and let time do the magic.

This soup is perfect for chilly evenings, busy weekdays, or whenever you’re craving something cozy yet nutritious. The slow cooker gently coaxes out the deep flavors from garlic, onion, and chicken, while the potatoes and carrots provide substance and comfort. At the end, cream cheese is stirred in for a luxurious creamy finish, balanced perfectly with a splash of fresh lemon juice to brighten the flavors.

Whether you’re making it for a family meal, prepping lunches for the week, or serving guests, this soup never fails to satisfy. It’s naturally gluten-free and easily made dairy-free, making it a versatile option for a variety of dietary needs. This is the kind of recipe you’ll return to again and again—simple, soulful, and full of flavor.

Why You’ll Love This Recipe

Hands-Off Cooking – Let your slow cooker do the work while you go about your day.
Nutritious and Balanced – Packed with lean protein, vegetables, and fiber-rich potatoes.
Comforting Flavor – A warm, creamy broth with savory depth and subtle sweetness from the corn.
Easily Adaptable – Make it dairy-free or customize the vegetables to suit your taste.
Great for Meal Prep – Makes a generous batch perfect for leftovers or freezing.

Ingredients

Boneless, skinless chicken breasts or thighs
Sweet corn kernels (fresh or frozen)
Yellow waxy potatoes
Carrot
Celery
White onion
Garlic
Chicken stock
Kosher salt

To Add at the End

Cream cheese (or plant-based alternative)
Fresh lemon juice

Optional Serving Suggestions

Chopped flat-leaf parsley
Freshly ground pepper

Variations

Dairy-Free Version: Use plant-based cream cheese for a creamy texture without dairy.
Add Heat: Stir in a pinch of chili flakes or a chopped jalapeño for a spicy kick.
More Veggies: Add spinach, kale, or green beans in the last 30 minutes of cooking.
Make It Chunkier: Mash some of the potatoes before serving for a thicker texture.
Herb-Infused: Add bay leaves or fresh thyme during cooking for extra aroma.

How to Make the Recipe

Step 1: Add Ingredients to Slow Cooker

Place chicken, corn, potatoes, carrots, celery, onion, garlic, chicken stock, and salt in the slow cooker.

Step 2: Cook on Low

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.

Step 3: Shred the Chicken

Remove chicken from the slow cooker, shred it using two forks, and return it to the pot.

Step 4: Add Cream Cheese and Lemon Juice

Stir in cream cheese and lemon juice. Mix until the cream cheese is fully melted and the soup becomes slightly creamy.

Step 5: Serve

Ladle into bowls and garnish with chopped parsley and freshly ground pepper, if desired.

Tips for Making the Recipe

Cut potatoes into small, even chunks so they cook at the same rate.
Use a hand masher to mash some of the vegetables for a thicker broth.
Stir cream cheese in gradually to prevent clumps.
Add greens like spinach in the last 15 minutes to keep them vibrant and fresh.
Don’t skip the lemon juice—it brightens and balances the rich flavors.

How to Serve

Serve hot with crusty bread or a side of crackers.
Top with extra parsley, black pepper, or a drizzle of olive oil for added flavor.
Pair with a fresh green salad for a light, well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Store soup in an airtight container in the refrigerator for up to 4 days.

Freezing

Let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop or in the microwave. Stir well to reincorporate the cream cheese.

FAQs

1. Can I use frozen chicken in the slow cooker?

No, it’s best to thaw chicken first to ensure even and safe cooking.

2. Is this soup gluten-free?

Yes, it’s naturally gluten-free with no modifications needed.

3. Can I use rotisserie chicken?

Yes—add it in the last hour of cooking or after cooking is complete.

4. Can I skip the cream cheese?

Yes, though it adds a creamy texture. You can also substitute with heavy cream.

5. How can I thicken the soup?

Mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

6. Can I cook this on the stovetop instead?

Yes, simmer all ingredients in a large pot for 30–40 minutes, then follow the same finishing steps.

7. What type of potatoes work best?

Waxy potatoes (like Yukon Gold) hold their shape and are ideal for soups.

8. How do I make this vegetarian?

Replace chicken with canned chickpeas or white beans and use vegetable broth.

9. Can I use canned corn?

Yes, though fresh or frozen corn gives better texture and flavor.

10. How long does it last in the fridge?

Up to 4 days when stored properly in an airtight container.

Conclusion

Easy Slow Cooker Chicken and Corn Soup is the perfect blend of simplicity and heartwarming comfort. It’s a recipe designed for real life—minimal prep, maximum flavor, and wonderfully nourishing. Whether you’re feeding a family or preparing meals for the week, this soup offers a cozy, satisfying option that’s easy to customize to your taste or dietary needs. With its creamy finish, tender chicken, and bright corn sweetness, it’s sure to become a staple in your cold-weather rotation. Give it a try, and you’ll understand why it’s a favorite from the very first spoonful.