Crock Pot Chicken Corn Soup
User Reviews
5
2 reviews
Excellent
Crock Pot Chicken Corn Soup
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This easy chicken corn soup recipe is creamy, hearty, and incredibly easy!
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Ingredients
- 2 lbs. boneless skinless chicken breast or boneless skinless chicken thighs
- 1 onion diced (about 1 cup, small
- 2 carrot peeled and diced (about ¾ cup, medium
- 2 celery diced (about ¾ cup, ribs
- 4 cups chicken broth
- 1 (1 ounce) ranch seasoning mix packet
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon dried parsley flakes
- ½ teaspoon rosemary dried
- 1 bay leaf
- 2 (15.25 ounce) corn drained
- 1 (14.75 ounce) cream style corn
- 8 ounces cream cheese softened at room temperature and cubed
- kosher salt to taste
- ground black pepper to taste
- Bacon optional garnish, crispy chopped cooked bacon; sliced green onions; chopped fresh parsley, chives, or thyme
- green onion
- parsley
- chives
- thyme
Instructions
- Combine the chicken, onion, carrots, celery, broth, Ranch seasoning mix, garlic powder, thyme, parsley, rosemary, and bay leaf in a slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through, and the vegetables are tender.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir. Add the corn, cream style corn, and cream cheese. Stir again. Cover and cook for 5-10 more minutes, or until the cream cheese melts and incorporates into the broth and everything is warmed through. Discard the bay leaf. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with optional toppings.
Notes
- All slow cookers run on slightly different temperatures, so the total time required will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 3 hours on HIGH. Just keep an eye on your chicken the first time that you prepare the dish, and get to know your individual slow cooker.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the broth, giving the dish a delicious creamy texture.
- We prefer chicken thighs over white meat chicken breasts, since the dark meat thighs stay juicier, more tender, and more flavorful over the long cooking time.
- This recipe calls for a combination of canned corn kernels for texture, along with a can of cream-style corn. The canned cream-style corn helps to thicken the soup and also adds a good amount of flavor and sweetness. It’s a quick and easy alternative to the messier, more time-consuming extra step of squeezing the starchy milk from fresh corn cobs or pureeing fresh corn kernels to achieve that same thick, creamy, sweet texture.
Nutrition Information
Show Details
Serving
1cup
Calories
322kcal
(16%)
Carbohydrates
32g
(11%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
83mg
(28%)
Sodium
864mg
(36%)
Potassium
712mg
(15%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2667IU
(53%)
Vitamin C
10mg
(11%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 322kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 864mg | 36% |
| Potassium | 712mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2667IU | 53% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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