Slow Cooker Creamy Chicken & Corn Soup

Prep Time: 10 minutes

Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)

Total Time: ~6–7 hours

Servings: 6

Calories: ~380 per serving

Ingredients

• 1.5–2 lbs chicken breasts or thighs

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 cups frozen or fresh corn

• 2 medium potatoes, peeled & diced

• 1 red bell pepper, diced

• 4 cups chicken broth

• 1 cup heavy cream (or half & half)

• 1 cup milk

• 1 (8 oz) block cream cheese, softened & cubed

• 1 tsp paprika

• 1 tsp dried thyme

• ½ tsp turmeric (optional — gives golden color)

• ½ tsp black pepper

• Salt, to taste

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• Fresh parsley or green onions, for garnish

Instructions

1. Add Everything to the Slow Cooker

Add to slow cooker:

• Chicken

• Onion

• Garlic

• Corn

• Potatoes

• Bell pepper

• Chicken broth

• Paprika, thyme, turmeric, salt, pepper

Stir lightly.

2. Cook

• LOW: 6–7 hours

• HIGH: 3–4 hours

Chicken should shred easily, and potatoes should be tender.

3. Shred the Chicken

Remove chicken, shred with two forks, and return it to the slow cooker.

4. Make It Creamy

Stir in:

• Heavy cream

• Milk

• Cream cheese cubes

Let cook 20–30 minutes, stirring occasionally, until melted and creamy.

5. Optional: Thicken

If you want a thick chowder-like soup:
Mix cornstarch + water and stir it in.
Cook 10 minutes until thickened.

6. Serve

Garnish with parsley or green onions.
Serve with warm bread, biscuits, or cornbread.