Slow Cooker Chicken and Corn Soup Recipe

Slow Cooked Chicken and Corn Soup — a chowder-like soup that’s hearty, creamy, and full of comforting flavor. This recipe combines chicken, corn, potatoes, cream cheese, herbs, and bacon for a rich, satisfying meal. It’s perfect with biscuits or cornbread and makes an easy weeknight dinner when you use a slow cooker.

This soup is built on simple, wholesome ingredients: cubed chicken, sweet corn, red potatoes, and carrots simmered in chicken broth with garlic and fragrant herbs. A splash of cream and a couple ounces of cream cheese added at the end give the broth a creamy, chowder-like texture, and crumbled bacon on top provides savory depth.

Using a slow cooker makes this dish effortless. Add the ingredients, stir, and let the cooker do the work while you go about your day — perfect for busy schedules and hands-off cooking.

Only one step is done outside the slow cooker: cooking the bacon. Crisp the bacon in a skillet, crumble it, and reserve the drippings if you like the additional flavor it adds when sautéing other items in future recipes. If you cook bacon regularly, consider cooking a whole package at once, then freezing crumbled portions for quick use.

What You’ll Need

• 1 large boneless, skinless chicken breast (or 2 boneless, skinless thighs), about ¾ to 1 pound, cut into small cubes
• 3 cups corn (fresh, frozen, or canned and drained)
• 4 cups chicken broth or stock
• 1 teaspoon onion powder
• 1 tablespoon minced garlic (about 3 large cloves)
• 2 teaspoons dried marjoram (or oregano)
• ½ teaspoon paprika
• 1 teaspoon dried thyme
• 1 cup carrots, sliced or chopped (about 1 medium carrot)
• 3 large red potatoes, chopped (about 2 to 2½ cups)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 4 slices bacon, cooked and crumbled
• ½ cup heavy cream
• 2 ounces cream cheese
• Chives or parsley, for garnish (optional)

How to Make

1. Place the cubed chicken, corn, chicken broth, onion powder, minced garlic, marjoram, paprika, thyme, carrots, potatoes, salt, and black pepper into a large slow cooker. Stir gently to combine.
2. Cook on high for 4–6 hours or on low for 7–8 hours, until the chicken and potatoes are tender.
3. About 30 minutes before serving, reduce the slow cooker to low or warm and add the cream and cream cheese. Cover and allow the cream cheese to melt into the soup.
4. Stir well to incorporate the cream cheese into a smooth, creamy broth. Adjust seasoning to taste.
5. Ladle the soup into bowls and top with the crumbled bacon and a sprinkle of chives or parsley, if desired.

This produces a generous, chowder-style soup that’s comforting and filling. It’s also easy to scale up for a larger group or halve for fewer servings.

Tips

• Cook on low when you’ll be out most of the day; cook on high for a shorter window. Either setting yields great results.
• Use fresh, frozen, or canned corn — frozen works fine without thawing and canned should be drained.
• Jarred minced garlic is a time saver, but fresh garlic gives a brighter flavor. Use what’s most convenient.
• If using full-size carrots, peel and cut them to your preferred size so they cook evenly with the potatoes.
• When substituting fresh herbs for the dried amounts listed, remember that 1 teaspoon dried equals about 1 tablespoon fresh.
• Want it cheesier? Add shredded cheese to individual bowls or stir extra into the pot when you add the cream cheese.
• Leftovers store well in the refrigerator for a few days and can be gently reheated on the stove. The soup thickens as it cools; add a splash of broth or cream when reheating if needed.

Serve this slow cooker chicken and corn soup with a green salad and a warm bread like biscuits or cornbread for a satisfying, family-friendly meal.

Serving Suggestions

Pair with a crisp salad to balance the creaminess. Simple choices include mixed greens, a cucumber salad, or a carrot-razin style salad. A side of warm biscuits, cornbread, or crusty bread is ideal for soaking up the broth.

Recipe Details

Ingredients

• 1 pound chicken breast, boneless and skinless (or thighs), cut into pieces
• 3 cups corn (fresh, frozen, or canned and drained)
• 4 cups chicken broth or stock
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 2 teaspoons dried marjoram or oregano
• ½ teaspoon paprika
• 1 teaspoon dried thyme
• 1 cup carrots, sliced
• 2–2½ cups red potatoes, chopped (about 3 medium)
• ½ teaspoon salt, or more to taste
• ¼ teaspoon black pepper
• 4 slices bacon, cooked and crumbled
• ½ cup heavy cream
• 2 ounces cream cheese
• Chives or parsley for garnish (optional)

Instructions

1. Add chicken, corn, broth, seasonings, carrots, and potatoes to a large slow cooker. Stir to combine.
2. Cook on high for 4–6 hours or on low for 7–8 hours until everything is tender.
3. Thirty minutes before serving, add the cream and cream cheese. Cover and let the cheese melt.
4. Stir until the cream cheese is fully incorporated and the soup is smooth. Adjust salt and pepper if needed.
5. Serve hot, topped with crumbled bacon and fresh chives or parsley if you like.

Nutrition (approx.)

Calories: 365 kcal | Carbohydrates: 26 g | Protein: 23 g | Fat: 20 g | Saturated Fat: 9 g | Sodium: 1012 mg | Fiber: 3 g

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