If you’re searching for a comforting, flavorful, and fuss-free meal to warm your soul, look no further than this Easy Slow Cooker Chicken and Corn Soup Recipe. This dish is pure magic in a bowl, blending tender chicken, sweet corn, and a rich, savory broth that’s both nourishing and delightfully simple to prepare. Whether you’re cozying up on a chilly evening or craving something wholesome for your family, this soup hits all the right notes with minimal effort but maximum taste.
Ingredients You’ll Need
To whip up this Easy Slow Cooker Chicken and Corn Soup Recipe, you’ll need just a handful of everyday ingredients that come together beautifully. Each adds its own special touch, from creamy sweetness to subtle aromatic depth.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Provides juicy, tender protein that soaks up all those fabulous flavors.
- 1 (15-ounce) can corn kernels (drained): Adds a burst of sweet crunch to contrast the creamy broth perfectly.
- 1 (15-ounce) can creamed corn: Brings velvety texture and deep corn flavor, enriching the soup’s body.
- 4 cups low-sodium chicken broth: The savory base that ties everything together without overpowering the other ingredients.
- 1 small onion (finely chopped): Offers a mild, aromatic sweetness when slowly cooked in the soup.
- 2 garlic cloves (minced): Provides a gentle yet distinctive zing that lifts the whole dish.
- 1 tablespoon soy sauce: Adds umami depth and a hint of savory complexity.
- 1 teaspoon sesame oil: Imparts a subtle nutty fragrance that complements the Asian-inspired flavors.
- 1/2 teaspoon ground white pepper (or black pepper): Gives a gentle warmth without overpowering the taste buds.
- 2 eggs (lightly beaten): Swirled into the soup, they create delicate ribbons that add richness and texture.
- 2 green onions (thinly sliced): Fresh garnish that adds a pop of color and a crisp bite.
- Salt to taste: To perfect the seasoning just before serving.
How to Make Easy Slow Cooker Chicken and Corn Soup Recipe
Step 1: Combine the Ingredients
Start by placing the chicken, corn kernels, creamed corn, chicken broth, chopped onion, minced garlic, soy sauce, sesame oil, and white pepper directly into your slow cooker. Give everything a gentle stir to make sure all the flavors begin mingling right from the get-go.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. This slow, gentle cooking allows the chicken to become incredibly tender while the corn and broth develop a luscious, comforting flavor that fills your kitchen with warmth.
Step 3: Shred the Chicken
Once your chicken is cooked through and tender, carefully remove it from the slow cooker and shred it with two forks. Don’t rush this step; shredded chicken ensures every spoonful is packed with juicy, tender bites. Return the shredded chicken to the soup.
Step 4: Create Egg Ribbons
Slowly pour the lightly beaten eggs into the soup while stirring in a circular motion. This technique creates beautiful egg ribbons that give the soup an elegant texture and a subtle creaminess without making it heavy.
Step 5: Final Seasoning and Serve
Taste your soup and adjust the salt if needed. The balance of savory chicken, sweet corn, and umami-rich broth means seasoning can be light but effective. Serve the soup piping hot, garnished with fresh green onions for that finishing burst of color and flavor.
How to Serve Easy Slow Cooker Chicken and Corn Soup Recipe
Garnishes
Freshly sliced green onions are a simple, classic garnish that adds brightness and a lovely crunch. For an extra layer of flavor, you can sprinkle a little toasted sesame seed or a dash of chili flakes if you crave a hint of heat.
Side Dishes
This soup is incredibly satisfying on its own, but pairing it with a crusty baguette or warm steamed rice can turn it into a complete meal. Lightly sautéed greens or a crisp Asian-style slaw provide fresh contrast and balance.
Creative Ways to Present
For a special touch, serve the soup in rustic bread bowls that soak up the broth beautifully. Alternatively, ladle it over a bowl of steamed jasmine rice with a side of pickled vegetables for a vibrant and inviting presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making each reheated bowl even more comforting and delicious.
Freezing
This Easy Slow Cooker Chicken and Corn Soup Recipe freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers. It keeps well for up to 2 months, making it perfect for busy days when you need a no-fuss meal ready to go.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until warmed through. If the soup feels too thick after refrigeration or freezing, add a splash of chicken broth or water to loosen the consistency to your liking.
FAQs
Can I use chicken breasts instead of thighs for this soup?
Absolutely! Chicken breasts work just as well and will create a leaner soup. Just keep in mind that thighs tend to stay moister during slow cooking, so adjust cooking times if needed to avoid drying out the meat.
Is it possible to make this soup without a slow cooker?
Yes, you can prepare this on the stovetop by simmering the ingredients in a large pot over low heat for about 1 to 1 ½ hours. Just make sure the chicken is cooked through and tender before shredding and adding the eggs.
Can I add vegetables like carrots or celery to this soup?
Definitely! Carrots and celery would add wonderful flavor and texture. Chop them finely and add them at the start so they cook alongside the other ingredients, blending seamlessly into the soup.
What can I use instead of soy sauce for a gluten-free option?
Tamari sauce is a fantastic gluten-free substitute that offers the same umami richness as soy sauce without the gluten. It’s a great swap if you’re serving guests with dietary restrictions.
How do I make the egg ribbons without clumping?
Pour the beaten eggs slowly into the hot soup while stirring continuously in a gentle circular motion. This motion helps the eggs cook in thin strands rather than clumping into lumps, creating that lovely ribbon effect.
Final Thoughts
This Easy Slow Cooker Chicken and Corn Soup Recipe is truly one of those dishes you’ll find yourself making again and again. It balances simplicity, flavor, and soul-soothing comfort in every bite, turning a few humble ingredients into a bowl of pure happiness. Give it a try and enjoy the cozy, savory goodness any time you want a little culinary warmth in your life.
Print
Easy Slow Cooker Chicken and Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Easy Slow Cooker Chicken and Corn Soup is a comforting, flavorful dish that combines tender chicken, sweet corn, and savory Asian-inspired seasonings. Perfect for a warm meal with minimal effort, this gluten-free soup cooks slowly to develop rich flavors and features delicate egg ribbons for added texture and protein.
Ingredients
Soup Base
- 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)
Finishing Touches
- 2 eggs (lightly beaten)
- 2 green onions (thinly sliced)
- Salt to taste
Instructions
- Combine Ingredients: Place the chicken, corn kernels, creamed corn, chicken broth, finely chopped onion, minced garlic, soy sauce, sesame oil, and ground white pepper into the slow cooker. Stir the ingredients gently to combine them evenly.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through, allowing the flavors to meld beautifully.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup and stir to combine.
- Add Egg Ribbons: Slowly pour the beaten eggs into the hot soup while continuously stirring in a circular motion to create delicate egg ribbons throughout the soup.
- Adjust Seasoning and Serve: Taste the soup and add salt if needed. Serve hot, garnished with the thinly sliced green onions for a fresh and flavorful finish.
Notes
- For extra heartiness, add a handful of cooked rice or noodles before serving.
- You can substitute frozen corn for canned corn if preferred.
- This soup freezes well, making it an excellent option for meal prep.
