This slow-cooker chicken sweetcorn soup is the very definition of coziness! Loaded with tender chicken, sweetcorn, veggies, and hearty potatoes, this creamy soup is the perfect set-it-and-forget-it soup recipe to warm you up to the core.

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A bowl of soup with chicken, potatoes, bacon and veggies

There's nothing quite like a steaming bowl of soup to warm you up from the inside out, and this slow cooker chicken sweetcorn soup is one of my family's favorites.

It's packed with simple ingredients that create such a satisfying flavor - sweet corn, creamy potatoes, tender chicken, and a deliciously creamy broth with just a hint of spice.

It's absolutely delicious and comforting, and it couldn't be easier to make -just toss everything in the slow cooker and let it work its magic.

Plus, the leftovers taste even better the next day, so make a big batch, and that's lunch sorted for a couple of days.

Why you'll love this slow cooker chicken sweetcorn soup

It's crazy easy - chop, toss it in the slow cooker, and walk away!
Seriously, the flavors in this soup are so cozy and comforting.
It's one of those perfect "make a big batch and eat all week" recipes.

Close-up photo of a bowl of white soup with chicken

What goes into Crockpot chicken and sweetcorn soup

Onion, carrot and celery - I always start with this classic veggie trio and dice them on the smaller side so they cook quickly.

Potatoes - I like starchy potatoes that will slightly thicken the soup, but waxy potatoes would work well too.

Sweetcorn - I prefer canned or frozen sweetcorn since it's always available, but fresh corn is amazing when in season!

Aromatics - Garlic, Italian seasoning, and a sprinkle of red chili flakes add depth and a little bit of warmth.

Chicken and sweetcorn soup in a Crockpot

Chicken - Boneless, skinless chicken breasts are easiest, but thighs would give you even more flavor.

Cream cheese - This is what gives the broth that amazing richness.

Heavy cream - For even more creaminess!

Bacon or pancetta - Totally optional, but it gives a lovely extra salty, smoky flavor to the soup.

Pro tip

For extra flavor, brown the chicken breasts in a pan with some olive oil before adding them to the slow cooker.

How to make chicken sweetcorn soup in the slow cooker

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Combine the base ingredients: Add the diced vegetables (onion, carrots, celery, potatoes), sweetcorn, and all your spices to the slow cooker.

Layer the chicken and stock: Place chicken breasts on top of the vegetables, then pour in enough chicken stock to cover the chicken.

Steps for making chicken sweetcorn soup in a crockpot - adding the veggies

Cook and shred: Cook on high for 3.5 hours or low for 6 hours, then remove and shred the chicken.

Adding the cooked chicken, cream cheese and cream

Finish with a creamy bang: Return the shredded chicken, stir in cream cheese and heavy cream, cook a bit more, then top with crispy bacon (optional) and adjust seasonings.

Substitutions and variations

Add a can of diced green chilies for a touch of southwest flavor, or use a rotisserie chicken seasoned with Mexican spices.
For a more nutritious soup, add diced bell peppers, zucchini, or even a handful of spinach or kale at the end of cooking time.
Make the soup even cheesier by stirring in a handful or two of grated cheddar cheese just after you blend in the cream.

Helpful tips

This recipe has a mild flavor that's great for most people, but if you like a bit of heat, add some extra chili flakes or even a pinch of cayenne pepper.
This is a great recipe for using up pre-cooked chicken- just shred it and add it towards the end of the cooking time.
Add some cooked rice, pasta, or other grains to turn this into a full, satisfying meal.
To thicken the soup, whisk together 1-2 tablespoons of cornstarch with a bit of cold water to form a slurry. Drizzle this into the soup during the last 30 minutes of cooking.

Leftovers and storage

Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
Reheat the soup gently on the stovetop over medium-low heat, or microwave individual portions until steaming hot.
Freeze the soup in individual portions or freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.