This creamy chicken and corn soup is made entirely in the slow cooker, so it couldn’t be easier. Chicken is slow cooked in a flavorful broth along with carrots, celery, onion and garlic. Corn kernels and diced Yukon gold potatoes make for a tasty addition to this soup. Flavored with savory spices, this soup cooks slowly and then turns into a creamy soup with addition of half and half and cream cheese stirred in at the very end. This recipe makes for a great dinner for the family, and a great meal prep for the week!
Not a soup person, but…
I admit that I am normally not the biggest soup fan: but it has been super cold here in New York, and it snowed today! And I wanted something warm and comforting for a change. The only soups I really enjoy are those that have lots of texture to them, and I also really prefer something creamy stirred in. This soup fits the bill! This creamy chicken soup is similar to a classic chicken soup in that it has all of the familiar characters: onions, carrots, celery, garlic, and of course, chicken. Add some tender Yukon gold potatoes and corn, and you have all of my favorite food groups rolled into one flavorful dish. This soup also gets a touch of creaminess at the end with the addition of half and half and some reduced fat cream cheese. This soup is filling on it’s own, as the portions are generous: 1 and 2/3 cup portion per serving. Since it’s packed with protein from the chicken, it is pretty filling as a main course. You can also serve it along side grilled cheese or a sandwich for dinner, or for a lighter lunch, serve it alongside a fresh and crisp salad. Either way, you can’t go wrong. 
Made in the slow cooker
The best part of this recipe is that it is made entirely in the slow cooker! No prep work is involved here, aside from chopping the vegetables: but hey, if you buy the pre-cut kind, you can even save time on that step. You do not need to pre-cook anything here; it all gets dumped into the crockpot and simmers away to become flavorful and delicious. This is the perfect meal for a cold day, or for a busy weeknight meal for the whole family to enjoy. I made it for my family for dinner, and saved two portions for myself for during the week as lunches. It worked out perfectly! To store for later use, I recommend putting individual portions into glass mason jars right in the fridge. 
What you will need for this recipe
- carrots
- celery
- onion
- garlic
- uncooked chicken breast
- Yukon gold potatoes
- These are my favorite potatoes because they are so sweet and tender!
- frozen corn
- I used a 10 ounce package, which measures out to about 2 cups of corn.
- chicken stock
- I used regular chicken stock, not reduced sodium here. If you use reduced sodium, you might have to adjust the salt at the end to taste.
- garlic powder
- onion powder
- paprika
- kosher salt
- thyme (dried)
- oregano (dried)
- dried bay leaf
- cayenne pepper
- corn starch
- reduced fat cream cheese
- half and half
- fresh parsley
How to make slow cooker creamy chicken and corn soup
This recipe is so easy to make, it’s just a matter of adding everything to the slow cooker and letting it do it’s thing!
After the soup has cooked for either 3 hours on HIGH or 6 hours on LOW, remove the chicken and shred it, then return it to the slow cooker. Add the half and half, cream cheese, and the slurry you create by mixing the corn starch with water. Then, let it cook for another 30 minutes on HIGH.
Stir in the fresh parsley, remove the bay leaf, and then season to taste with salt and pepper as desired. Enjoy! 
Slow Cooker Creamy Chicken and Corn Soup
Equipment
- slow cooker or crock pot
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 2 cups corn, frozen, equivalent to a 10 oz bag
- 10 oz Yukon gold potatoes, chopped into bite-sized pieces, skin on, equivalent to 2 cups
- 2 lbs raw chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1.5 tsp kosher salt
- fresh cracked pepper
- 1 dried bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 4 cups chicken stock, not low sodium, if you use low sodium, you will have to increase the kosher salt to taste
Ingredients to add After Initial Cooking
- 3/4 cup half and half
- 2 oz reduced fat cream cheese
- 1.5 tbsp corn starch
- 2 tbsp fresh parsley
Instructions
- Chop the carrots, celery, and onion, and mince the garlic.
- Chop the potatoes into bite-sized pieces.
- Add the vegetables and potatoes to the slow cooker, along with the chicken, corn, spices, bay leaf, and chicken broth.
- Cook on HIGH for 3 hours, or LOW for 6 hours.
- Remove the chicken from the crockpot, and shred with two forks.
- Return the chicken to the crockpot.
- Stir in the half and half and cream cheese.
- Combine the corn starch with about 2 tbsp of water to dissolve the corn starch, and add it to the slow cooker.
- Stir to combine.
- Cook for another 30 minutes on HIGH.
- Remove the bay leaf.
- Stir in the fresh parsley, taste for seasoning. Add salt and pepper to taste.
Notes
Nutrition
You might also enjoy these easy, healthy and hearty soup recipes: Healthy Italian Wedding Soup Tortellini Soup with Chicken Sausage and Spinach Healthy Butternut Squash Soup
Related Posts
My store is currently out of half and half. Can we substitute something for this?? I have heavy whipping cream on hand…?
You can use that just adjust your macros accordingly!
Made this soup a few times. Sooo good and filling. Perfect for cold winter nights also.
What would be the instructions for an instant pot?
I was just wondering the same thing. I no longer have a crockpot.
I just made it in the instant pot and it came out great. Sautee the carrots, celery, and onion in a little olive oil in the instant pot for 5 or 6 minutes then add the garlic for 30 seconds. Add other ingredients as recipe is written. Pressure cook for 20 minutes, manually release, remove chicken to shred then add it back in. Add half-and-half and cream cheese. Press sautee (I used the high setting) and add cornstarch and water mixture allowing it to boil, stirring often. It took 5 or 6 minutes to thicken and it was perfect.
Thank you for this! I made it in the instant pot tonight with exactly your changes and it was sooooo good!!!
It was warm and filling! I added more cream cheese than the recipe called for because I wanted it to be creamier. It was really good.
This was absolutely delicious! I prepared this on the stove rather than slow cooker using rotisserie chicken which I added after the veggies were tender. I didn’t have half & half but unsweetened almond milk did the trick.
Tasted delicious and salty enough at the end that it required no more additions.
Just finished making this and it’s delicious on this cold, cold day in NY! For my family, I’m serving with a grands biscuit on top and calling it “individual pot pie” since they are not soup lovers (unlike myself). Thanks for another perfect recipe!
Super flavorful and perfect for a cold day. Thanks for another delicious meal!
Delicious and creamy and perfect for a winter day! The whole family approved including the kids.
The celery, carrots, potatoes were all crunchy and raw after cooking on high for 3 hours.
Made this tonight and everyone loved it! I added some hot sauce to mine because I like spicy foods. Served w guacamole too!
Made this tonight and everyone loved it! Added hot sauce to mine because I like spicy! Served with guacamole too!
This could be my new favorite receipe……
I made this for meal prep this week- delicious! You did it again Steph- another family favorite!
So good! Would even be good with cooks clammed added in like a clam chowder!
I made this tonight and it was DELICIOUS!! My husband had three bowls! It was so flavorful! Definitely adding it to our menu rotation!!!
This is awesome. I cut the chicken in bite size pieces so I didn’t shred it and it’s so good. Steph you really out did yourself on this recipe.
So freaking amazing! My boyfriend turned to me and said, ” this is delicious”.
I made SSS chili cornbread bake last night- also a huge hit.
Steph you are on a roll this year!
I feel like you could easily add dumplings to this soup too.
This one is a huge hit! It reminds me of chicken pot pie, without the pie. I only had low sodium broth and it was just fine for us! I also was running low on broth and used some veggie broth mixed in with chicken broth-still tasty! I might add some frozen peas next time-just to make it more chicken pot pie like. This one will definitely be repeated!
This was SUPER flavorful, delish, and very filling! Definitely one of my favorite WW-friendly dishes I’ve made – thank you!
Originally I just made this for my husband cause it looked like something he’d like. I’m not a huge corn chowder lover, so I didn’t think I would care for this as that’s what it kind of reminded me of. It was SO good, though! We both loved it and will definitely make it again.
This was amazing! My husband doesn’t love creamy soups, but said that this one was REALLY GOOD!! I take that as a win and love the leftovers. Thanks Steph!
Delicious!!! I made it in the instant pot and it came out great! Thank you for this awesome recipe!
Loved it! We made it and loved it so much, I just made it another batch! Delicious
I absolutely love it!! This soup is seriously so perfect, the flavor just couldn’t be better for me. Will definitely be making this a lot.
Can this soup be frozen and reheated? Or will it separate because of the dairy? Either way it’s delicious!
Such a delicious & hearty soup! I made it for dinner last night & heated it up for lunch again today. Everyone loved it & it’s perfect for these cold winter months!
Had this for dinner and it is absolutely delicious! Nothing about it tastes lightened how. So hearty, flavorful, and filling, yet so healthy. I will be making this weekly, for sure!
Hi, can the chicken be frozen?
I used frozen and it was great
Easy and delicious. Like the cayenne pepper addition. It made enough for a couple meals this week and I am freezing the rest.
Amazing and so easy! Another slam dunk, Steph.
Love having a creamy but healthy soup to eat as I get back on WW!
This soup was AMAZING!!! My whole family loved it! It’s a keeper for sure!
Once again a delicious meal from Sweet Savoy and Steph!!!
LOVED this recipe. It was a family favorite and will be on rotation in our household now. I did not have celery on hand, but it was fine without it. Turned out perfect.
Another great recipe! My husband and I both loved it! I did have to add more starch to thicken it and it took longer than 30 minutes but well worth it!
I would like to double this recipe , Would I cook it the same time or does it need extra time because it’s doubled, thanks for all your delicious recipes .
If I double the recipe Do I need to cook it longer? Thanks for all you do
This soup is seasoned so well. So easy to make. Delicious delicious delicious!
This was a fantastic recipe! My family loved it and we will be making it again. I was short on time so I used the instant pot method as mentioned in other comments and it turned out perfectly.
What is half and half???
Came to the comments looking for the same answer 😂
Half and half is found in your milk/creamer section of your store. It’s half milk and have cream.
The flavor was delicious! My only complaint is that I did it on high for 3 hours and my potatoes were not fully cooked. Carrots could have been a little softer too but I would much rather my potatoes be soft. Other than that A+! I’m wondering if I did 6 hrs low if it would have been better. Time wasn’t on my side for that last night though.
Delicious!! I will fix this on the repeat!
All I can say is DELICIOUS!! Oh.. and easy too.
A little disappointed in this only because the cayenne pepper took over the entire soup. It is literally all I can taste! I followed the recipe and only did 1/4 tsp but I guess maybe it was just too much for my taste. If I didn’t put the cayenne I know I would have loved this!!
Loved soup!!
i left out the half and half, cornstarch and cream cheese and instead added cooked farro. Delicious!
Okay awesome, came here for this comment (omitting the creamy stuff) – glad to know it was still worth it! Planning to try tomorrow.
The flavor in this soup is absolutely delicious. I can’t believe how easy it was to make. This will be added to my regular lunch prep rotation.
I am making it tomorrow I lived in pa. For 8 year’s the Amish recipes are really awesome. This chicken corn soup sounds great.
Made this today and it is delish!! Thank you!!
Could you use frozen mixed vegtables?
Can this be frozen?
THIS! Definitely a 10/10… so good! My 10 year old loved this for school lunches and we ate it all week. Make this, it will not disappoint !!
I like chicken noodle soup for like one day, then I’m over it for the winter. This was a dressed up/fancy chicken soup and so, so good! I’ve even eaten it we leftovers. my potatoes were bad, so I poured the soup over a half cup of egg noodles and it was so delish. And, extra protein with the egg noodles.
Excellent, hardy, filling and only 4 points.
My soup didn’t thicken like a chowder. Did anyone else’s soup thicken?
Delicious. I doubled the recipe in a larger cooker. Skipped the red pepper. Doubled the cream cheese. I was out of half and half and parsley. Cut the veggies small enough so they would be done in 3 hours. Used canned and frozen corn, both worked fine. It was fantastic. All the children asked for seconds.