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.

Cuisine American

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 322

Author Gina Dickson

Ingredients

1 cup onion yellow or white onion - diced
1 cup celery diced
1 cup carrots peeled and diced
3 cloves garlic peeled and minced
2 cups corn I use a 10 ounce bag of frozen yellow corn
2 cups potatoes Yukon gold potatoes or red potatoes - diced into quarter size cubes
2 pounds chicken You can use raw boneless breast, thighs or chicken tenders. If the breasts are thick, cut them in into quarters. If you use frozen chicken it is best to thaw before placing it into the crock pot.
4 cups chicken broth You could also use chicken bone broth

Seasonings

½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon paprika
2 bay leaves 2 inch long leaves
½ teaspoon poultry seasoning
½ teaspoon salt Adjust to your taste
1 teaspoon pepper Adjust to your taste

After Cooking Make It Creamy Sauce

8 ounces velveeta cheese Cut into small cubes so it is easy to melt
¾ cup half and half
2 tablespoons corn starch

Instructions

Chop onions, celery and carrots. Place into crockpot.
1 cup onion, 1 cup celery , 1 cup carrots
Peel and mince garlic cloves, add to crock pot.
3 cloves garlic
Add frozen corn to crock pot.
2 cups corn
Wash and dice potatoes. Place into the crock pot.
2 cups potatoes
Add chicken meat and pour in the broth.
2 pounds chicken, 4 cups chicken broth
Stir in seasonings.
½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon basil , ½ teaspoon thyme, 1 teaspoon paprika, 2 bay leaves, ½ teaspoon poultry seasoning, ½ teaspoon salt, 1 teaspoon pepper
Cover with the lid. Turn to high and cook for 4 hours.

After Cooking, Make It Creamy

When the cooking time is done, remove the lid. Carefully remove the chicken with a large slotted spoon to a plate. Using two forks, gently pull the chicken apart into bit size shreds or cut into cubes with a knife.
Remove the bay leaves and discard.
Carfully stir in the shredded chicken.
Stir in the cubed velveta for 1 minute to melt the cubes into the soup.
8 ounces velveeta cheese
In a jar, pour the half and half and then add the corn starch. Place a tight-fitting lid on the jar. Shake well to blend. Remove the lid and gently pour the mixture into the soup. Stir the soup for a minute or two to thicken the soup.
¾ cup half and half, 2 tablespoons corn starch
Cook for 30 more minutes on high.
Serve with crisp bacon pieces and diced green onion.

Notes

Cooking Tips

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!

Storage Tips

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.

Nutrition