Slow Cooker Creamy Chicken and Corn Soup
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!
Servings 6
Calories 411kcal
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.
Nutrition
Serving: 1and 2/3 cup serving | Calories: 411kcal | Carbohydrates: 35g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1077mg | Potassium: 1283mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4165IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 2mg | Weight Watchers: 4points