This hearty Slow Cooker Chicken and Sweetcorn Soup is prepared using chicken breast fillets, leeks, corn kernels, potatoes, and chicken stock. This warming and nutritious soup recipe makes for a satisfying dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 4 people.

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Slow Cooker Chicken and Sweetcorn Soup Ingredients

• 1 tbsp olive oil
• 1 leek, white and pale green parts only, halved lengthways, thinly sliced
• 2 garlic cloves, finely chopped
• 1 celery stalk, cut into 1 cm (½ in) pieces
• ½ cup (125 ml) dry white wine
• 4 corn cobs, kernels removed
• 1 medium potato, cut into 1.5 cm (5/8 in) pieces
• 4 cups (1 liter) chicken stock
• 2 tbsp coarsely chopped tarragon, divided
• 2 chicken breast fillets
• Salt and pepper to taste
• 2 cups (500 ml) water

How To Make Slow Cooker Chicken and Sweetcorn Soup

1. Start by heating the oil in a pan over medium heat until shimmering, then add the leek, garlic, and celery, cooking until softened for about 3-4 minutes. This step ensures the aromatics release their full flavor before transferring them into the slow cooker.
2. In the slow cooker, combine the softened leek, garlic, celery, white wine, corn kernels, potato, chicken stock, half of the chopped tarragon, and 2 cups of water. Season with salt and pepper, making sure everything is well mixed and submerged.
3. Set the slow cooker to high, cover, and cook for 2½–3 hours, or until the potato pieces are tender enough to be easily pierced with a fork. This gives the flavors time to meld together while the vegetables cook perfectly.
4. Once the potatoes are tender, turn the slow cooker to low and place the chicken breast fillets directly into the soup. Continue cooking for another 20–30 minutes, or until the chicken is fully cooked through.
5. Carefully remove the chicken breasts, shred them with two forks once they’re cool enough to handle, then return the shredded chicken to the soup. Let the soup warm through for 5 minutes, then serve hot, garnished with the remaining tarragon for extra flavor.

Recipe Tips

• Add some extra texture: Stir in a handful of cooked rice or quinoa after the chicken is shredded for a heartier, more filling meal without altering the soup’s flavor too much.
• Try smoked paprika for depth: If you want a slightly smoky flavor, add a half teaspoon of smoked paprika when you add the stock for a subtle, earthy note in the soup.
• Use frozen corn for convenience: If fresh corn isn’t available, frozen corn works just as well and saves time on prepping, especially when you’re in a rush.
• Shred the chicken directly in the slow cooker: If you’re short on time or don’t want to dirty more dishes, use tongs and shred the chicken directly in the slow cooker.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Chunky Tomato Soup
• 5 Ingredient Slow Cooker Chicken Tortilla Soup
• Slow Cooker Chicken Thighs and White Bean Stew