Slow Cooker Creamy Chicken and Corn Soup

Slow Cooker Creamy Chicken and Corn Soup

from sweetsavoryandsteph.com
220 min

Ingredients

  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 cup onion (diced)
  • 4 cloves garlic (minced)
  • 2 cups corn (frozen, equivalent to a 10 oz bag)
  • 10 oz Yukon gold potatoes (chopped into bite-sized pieces, skin on, equivalent to 2 cups)
  • 2 lbs raw chicken breast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1.5 tsp kosher salt
  • fresh cracked pepper
  • 1 dried bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 4 cups chicken stock (not low sodium, if you use low sodium, you will have to increase the kosher salt to taste)
  • 3/4 cup half and half
  • 2 oz reduced fat cream cheese
  • 1.5 tbsp corn starch
  • 2 tbsp fresh parsley

Directions

  1. 1

    Chop the carrots, celery, and onion, and mince the garlic.

  2. 2

    Chop the potatoes into bite-sized pieces.

  3. 3

    Add the vegetables and potatoes to the slow cooker, along with the chicken, corn, spices, bay leaf, and chicken broth.

  4. 4

    Cook on HIGH for 3 hours, or LOW for 6 hours.

  5. 5

    Remove the chicken from the crockpot, and shred with two forks.

  6. 6

    Return the chicken to the crockpot.

  7. 7

    Stir in the half and half and cream cheese.

  8. 8

    Combine the corn starch with about 2 tbsp of water to dissolve the corn starch, and add it to the slow cooker.

  9. 9

    Stir to combine.

  10. 10

    Cook for another 30 minutes on HIGH.

  11. 11

    Remove the bay leaf.

  12. 12

    Stir in the fresh parsley, taste for seasoning. Add salt and pepper to taste.