Creamy Crock Pot Chicken Corn Soup

Crock pot chicken corn soup makes an easy meal for weeknights! It cooks up mostly unattended until you’re ready to serve it up for dinner. It’s a hearty and satisfying soup, perfect for a cool fall or winter evening.

Why you will like this recipe

• Easy make ahead hearty soup for busy nights or when company is coming.
• A simple dump and go one pot meal that requires minimal effort for easy dinners.
• Slow cooker recipe soup that’s ready when you plan on eating after a long day at work.
• Hands off cooking while you are at work or frees you up to do other things.

Ingredient notes and tips

Making creamy chicken corn soup in the crockpot uses easy ingredients, many of which you may already have on hand, or you can pick up at any grocery store.

• Corn: You can use yellow or white shoepeg corn that’s frozen or fresh. While fresh corn is great when available, I keep things simple and use a 10-ounce bag of frozen corn.
• Chicken: Use thawed chicken breast, thigh, or tenders. If they are thick or quite large, it’s a good idea to trim them into smaller pieces. Choose boneless, skinless chicken breasts or thighs to save time.
• Potatoes: I prefer making this corn soup recipe with Yukon gold potatoes or red potatoes.
• Half and half: If you like a richer creamier soup use heavy cream
• Broth: Use store-bought or homemade broth or bone broth.
• Bay leaf: These are added to the soup for flavor but should be discarded after cooking. They wouldn’t taste good if eaten and can actually be uncomfortable to swallow. 
• Aromatics and vegetables: Starting soups with this combination makes soups more flavorful. You will need onion, celery, carrots, and garlic. 
• Dried seasonings: Weeknight soups are easier with dried spices you probably already have in the pantry. This soup uses garlic powder, oregano, basil, thyme, paprika, and poultry seasoning.
• For a creamy soup: You will be adding Velveeta cheese, half and half, and cornstarch.

⭐️ See the recipe card for a complete list and quantities of each ingredient.

How to make slow cooker chicken corn chowder

Here’s an overview of this easy soup recipe! Check the recipe card for detailed instructions.

Step 1: Prep and Add Ingredients to Crock Pot

1. Chop the onions, celery, and carrots, potatoes. Peel and mince the garlic cloves.

2. Add the frozen corn, diced veggies, and garlic to the crockpot.

3. Add the chicken and broth along with all the seasonings. Gently stir to combine.

⭐️ Tip: Be sure the chicken meat is submerged under the broth.

4. Cover with the lid. Turn to high and cook for 4 hours.

🌡 Note: Crock pots cook at different heat levels depending on the age and make. If your potatoes are not done, or your chicken does not have an internal temperature of 165 degrees, continue to cook on high until they are both done.

Step 2: Make It Creamy Chicken Soup

1. Shred the chicken. Carefully remove the chicken with a large slotted spoon and place it on a cutting board. Using two forks, gently pull the chicken apart into bite-sized shreds or slice with a knife. Return to crock pot.

2. Remove the bay leaf and discard.

3. Add the cubed Velveeta to the crockpot and stir for 1 minute to melt the cubes into the soup.

4. Add the half and half and cornstarch to a jar. Cover with a lid and shake well to blend. This OXO Good Grips Shaker Jar is my favorite, but you could use any jar with a lid.

5. Add the mixture to the soup. Stir the soup for a minute. Return the lid to the cooker and continue to cook on high for 30 minutes.

6. Top with crumbled crisp bacon and chopped green onions.

Why remove the bay leaves before serving?

 It’s recommended that you remove whole bay leaves and pieces of bay leaves before serving a recipe that calls for the bay. Bay leaves are not poisonous, but they do not break down and get soft even after a long cooking time. The leaves could scratch your throat or become a choking hazard.

⭐ Hint: While any slow cooker works great, I am a huge fan of the Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel. The snap on lid has saved me several times from a big mess!

⭐️ Note: It is important not to use an old crockpot. The older models do not heat up as well as new ones which could lead to uncooked food.

Substitutions

Here are some easy recipe swaps you can make if you can’t find or don’t have an ingredient!

• Velveeta cheese: This form of cheese melts quickly and easily without clumps which is why I prefer using it. If you don’t have it you can use shred a block of cheddar cheese or another flavor you prefer. I highly recommend avoiding pre-shredded cheese as it doesn’t melt well.
• Half and half: Milk will work in a pinch, but since it’s lower in fat, the soup may be thinner and less creamy.
• Vegetarian: If you prefer a vegetarian version of this creamy corn chowder! All you need to do is eliminate the chicken and swap the chicken broth for veggie broth. If you want to add a protein to replace the chicken, white beans work great!

How to spice it up 🔥

Like it spicy? This slow cooker chicken corn soup transforms great into a spicy chicken corn soup! Here are some ways you can add some heat.

• Add ½ teaspoon crushed red peppers along with the other spices.
• Add diced pickled jalapeno or a can of green chiles to the crockpot while the soup cooks.
• Use Mexican Velveeta cheese in place of regular Velveeta cheese to turn it into a Mexican corn chowder with chicken.

Tips for storing leftovers and freezing soup

• Refrigerator: Store crock pot chicken corn soup in an airtight container in the fridge for up to five days. 
• Reheat: Return the soup to a pot and heat over medium-low heat until heated through. If the soup is a bit thick, you can thin it out with more half-and-half or chicken broth.
• Freezer: I don’t recommend freezing this soup when fully made with cheese and dairy. Dairy products don’t freeze well. The dairy separates when frozen and will often be quite grainy in texture when thawed out.

Topping ideas

This creamy chicken corn soup goes great with toppings! Here are some ideas.

• Crumbled smoky bacon is great for adding a smoky touch to the soup.
• Sour cream to make it even creamier.
• Hot sauce such as Tabasco or Sriracha for a bit more spice.
• Shredded pepper jack, cheddar, or any other cheese you prefer.
• Chopped green onions or fresh parsley for some color.
• Add some greens. Sprinkle the soup with julienned fresh spinach. It will wilt right into the soup adding some color and nutrition!

Tips and FAQ for making the recipe

• ❄️ If using frozen chicken, make sure it’s thawed completely before cooking.
• 🥛 For a creamier soup, use heavy cream instead of half and half.
• 🍃 Don’t forget to remove the bay leaves before serving!

Can I make a double batch of this chicken corn soup in my slow cooker?

It depends! You can as long as you have a large-capacity slow cooker. You don’t want to overfill your slow cooker too much as that will increase the cooking time and could make a mess too. Generally, you don’t want to exceed two-thirds full.

Can I make this soup on the stovetop?

Yes, most definitely! Add everything to a large pot instead of the crockpot. Cook on medium-low heat until the chicken is cooked and the vegetables are tender about 35-40 minutes. Then shred the chicken, add the cheese, dairy, and cornstarch, and continue cooking for a few minutes until the soup thickens. Then add the chicken back in and cook for about 10 minutes or until the soup is heated through.