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.
Jump to Recipe Print RecipeSlow 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 (ยฝ in) pieces
- ยฝ 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
- 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.
- 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.
- Set the slow cooker to high, cover, and cook for 2ยฝโ3 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.
- 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 20โ30 minutes, or until the chicken is fully cooked through.
- Carefully remove the chicken breasts, shred them with two forks once theyโre 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 youโre in a rush.
- Shred the chicken directly in the slow cooker: If you’re short on time or donโt want to dirty more dishes, use tongs and shred the chicken directly in the slow cooker.
Recipe FAQs and Variations
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but be sure to increase the cooking time by about 30-40 minutes to ensure they are fully cooked.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
What can I use instead of white wine?
If you donโt have white wine, substitute it with an equal amount of chicken broth or water to maintain the soup’s liquid balance.
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
Slow Cooker Chicken and Sweetcorn Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes3
hours350
kcalThis 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.
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 (ยฝ in) pieces
ยฝ 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
Directions
- 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.
- 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.
- Set the slow cooker to high, cover, and cook for 2ยฝโ3 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.
- 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 20โ30 minutes, or until the chicken is fully cooked through.
- Carefully remove the chicken breasts, shred them with two forks once theyโre 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.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories350
- % Daily Value *
- Total Fat
8g
13%
- Saturated Fat 1.5g 8%
- Cholesterol 65mg 22%
- Sodium 900mg 38%
- Total Carbohydrate
40g
14%
- Dietary Fiber 5g 20%
- Sugars 6g
- Protein 28g 57%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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