Easy Slow Cooker Chicken and Corn Soup Recipe
Easy Slow Cooker Chicken and Corn Soup is your golden ticket to comforting, fuss-free weeknight dinners. Imagine tender, juicy chicken mingling with bursts of sweet corn and velvety egg ribbons, all swimming in a savory broth that tastes like it simmered all day—even though you barely lifted a finger. This recipe delivers a perfect balance of flavors and textures, with just enough Asian-inspired flair to keep things interesting, and every spoonful brings pure comfort. Whether you’re looking for an easy meal-prep option, a soul-soothing lunch, or simply a way to warm up on a chilly evening, this soup delivers every time.
Ingredients You’ll Need
The beauty of Easy Slow Cooker Chicken and Corn Soup is in its simplicity. Each ingredient is chosen for a reason: to boost taste, add hearty texture, or create a pop of color. You probably already have most of these pantry staples, and together, they transform into something magical!
- Boneless, skinless chicken thighs or breasts: Choose your favorite or what’s on hand — thighs offer juicy richness, while breasts are lean and tender.
- Canned corn kernels: Add bursts of sweetness and color that make each bite fun and fresh.
- Canned creamed corn: Creates a creamy base that thickens and sweetens the soup without heavy cream.
- Low-sodium chicken broth: Provides a rich, savory base while giving you control over the final saltiness.
- Small onion (finely chopped): Adds subtle depth and a little background sweetness as it cooks down.
- Garlic cloves (minced): Just two cloves bring so much aroma and classic flavor punch.
- Soy sauce: Infuses the broth with umami and a touch of savory saltiness.
- Sesame oil: A little goes a long way for that unmistakable, toasty Asian flair.
- Ground white or black pepper: Lends gentle warmth and a tiny bit of kick.
- Eggs (lightly beaten): Swirled in at the end, they create delicate, beautiful ribbons for classic texture.
- Green onions (thinly sliced): The perfect fresh, vibrant garnish to lift each bowl.
- Salt to taste: Use at the end to make sure every flavor shines just right.
How to Make Easy Slow Cooker Chicken and Corn Soup
Step 1: Get Everything Ready
First, gather and prep all your ingredients. Chop the onion finely, mince the garlic, and open those cans of corn. Beat the eggs in a small bowl and set them aside for later. Having everything ready streamlines the process, especially if you’re tossing it together before heading out the door in the morning.
Step 2: Load Up the Slow Cooker
Place the chicken, drained corn, creamed corn, chicken broth, chopped onion, minced garlic, soy sauce, sesame oil, and ground white (or black) pepper into your slow cooker. Give it all a good stir—this helps make sure the flavors start mingling right away.
Step 3: Let It Simmer & Soften
Cover your slow cooker and set it on low for 6–7 hours, or high for 3–4 hours. As the soup gently cooks, the chicken will become incredibly tender and the flavors will meld together, making your kitchen smell absolutely divine.
Step 4: Shred the Chicken
Once the chicken is completely cooked and tender, use tongs to take it out and place it on a cutting board. Shred it into bite-sized pieces with two forks. This is the moment you’ll see just how juicy the chicken has become. Then, return it to the soup and give everything a gentle stir.
Step 5: Make the Signature Egg Ribbons
With the soup simmering, slowly stream the lightly beaten eggs into the soup in a circular motion while stirring gently. This creates those classic, delicate egg ribbons that look so impressive yet are surprisingly easy to achieve. Stir gently so the eggs set into silky strands rather than clumping.
Step 6: Taste and Finish
Give the soup a taste and stir in salt as needed, adjusting to your preference. Ladle the soup into bowls while it’s piping hot, so you can enjoy it at its best.
How to Serve Easy Slow Cooker Chicken and Corn Soup
Garnishes
Top each bowl of Easy Slow Cooker Chicken and Corn Soup with a sprinkle of thinly sliced green onions for freshness and a pop of color. If you love a touch more richness, a drizzle of extra sesame oil or even a dash of chili oil can elevate things to restaurant-style. For crunch, try a scatter of crispy fried shallots or wonton strips on top!
Side Dishes
This soup shines on its own, but pairing it with fluffy jasmine rice, steamed dumplings, or a crisp Asian cucumber salad can turn it into an even more satisfying meal. Soft dinner rolls or toasted baguette slices are fabulous for soaking up every last drop of the savory broth.
Creative Ways to Present
Serve Easy Slow Cooker Chicken and Corn Soup in vibrant bowls with a side of lime wedges for a zesty squeeze. For parties, ladle the soup into small cups or shot glasses for a fun appetizer. Or, go family style and let everyone top their soup with their favorite add-ons at the table—a true crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Extra soup? No problem! Let your Easy Slow Cooker Chicken and Corn Soup cool to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days, making it a fantastic grab-and-go lunch or quick weeknight dinner reheat.
Freezing
This soup is freezer-friendly for up to 3 months. Simply ladle cooled soup into freezer-safe containers or zip-top bags, leaving a little space for expansion. Thaw overnight in the refrigerator before reheating for best texture—especially since the egg ribbons hold up nicely, too!
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat or in the microwave. If the soup thickens a bit after chilling, add a splash of chicken broth or water to return it to your preferred consistency. Stir well and garnish just before serving.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Frozen corn can be swapped in directly—no need to thaw—making this Easy Slow Cooker Chicken and Corn Soup adaptable to whatever you have on hand. It adds a slightly firmer bite and the same sweet flavor.
What can I substitute for creamed corn?
If you can’t find creamed corn, blend a cup of frozen or canned corn with a splash of broth, then stir back into the soup for extra creaminess and sweetness. It won’t be exactly the same, but it will still taste delicious!
How can I make this soup even heartier?
For a more filling version, stir in cooked rice, noodles, or even quinoa right before serving. This adds bulk and makes each bowl of Easy Slow Cooker Chicken and Corn Soup extra satisfying.
Can I make this recipe gluten-free?
Yes! Most of the ingredients are naturally gluten-free, but double check your soy sauce and chicken broth labels. Swap in tamari or certified gluten-free soy sauce if needed so you can enjoy this soup worry-free.
Can I use chicken breast instead of thighs?
Definitely. Chicken breast works beautifully if you prefer leaner meat—it will still shred easily and soak up all the comforting flavors of the soup, keeping Easy Slow Cooker Chicken and Corn Soup just as delicious.
Final Thoughts
If you’re searching for a meal that feels like a warm hug with every spoonful, give Easy Slow Cooker Chicken and Corn Soup a try. It’s as simple as it is comforting, and once you see how easy it is to prepare (with such incredible results), you’ll want to make it again and again. Grab your slow cooker and let this soup become your new favorite weeknight tradition!
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Easy Slow Cooker Chicken and Corn Soup Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Slow Cooker Chicken and Corn Soup is a comforting and flavorful dish that is perfect for a cozy night in. With tender chicken, sweet corn, and a savory broth, this soup is sure to become a family favorite. The slow cooker does all the work for you, making it a convenient meal option for busy days.
Ingredients
Chicken Soup:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 (15-ounce) can corn kernels (drained)
- 1 (15-ounce) can creamed corn
- 4 cups low-sodium chicken broth
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper (or black pepper)
Garnish:
- 2 eggs (lightly beaten)
- 2 green onions (thinly sliced)
- Salt to taste
Instructions
- Prepare Ingredients: Place the chicken, corn, creamed corn, chicken broth, onion, garlic, soy sauce, sesame oil, and white pepper into the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender. Shred the chicken, then return it to the soup.
- Add Eggs: Slowly stir in the beaten eggs while stirring the soup in a circular motion to create egg ribbons.
- Season and Serve: Taste and adjust seasoning with salt if needed. Serve hot, garnished with sliced green onions.
Notes
- For extra heartiness, add cooked rice or noodles before serving.
- You can use frozen corn instead of canned if preferred.
- This soup freezes well for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 115mg
