– **Title**: Slow Cooker Creamy Chicken and Corn Soup
– **Ingredients**:
– 1 lb (450g) boneless, skinless chicken breasts
– 2 cups corn kernels (fresh, frozen, or canned)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 cup fresh parsley, chopped (for garnish)
– Optional: 1 cup diced potatoes or carrots (for added texture)
– **Instructions**:
1. Place the chicken breasts at the bottom of the slow cooker. Add the corn, diced onion, minced garlic, and any optional vegetables like potatoes or carrots you wish to include.
2. Pour the chicken broth over the ingredients in the slow cooker. Season with salt, black pepper, dried thyme, and paprika.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and can be easily shredded with a fork.
4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
5. Stir in the heavy cream and let the soup cook for an additional 30 minutes to heat through.
6. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your creamy, comforting chicken and corn soup!
Key Ingredients & Substitutions
Boneless, Skinless Chicken Breasts: These are the main protein source for this soup, providing a tender texture. If you’re short on time, rotisserie chicken works great as a substitute. Just add it near the end to heat through.
Frozen Corn: You can use fresh corn if it’s in season, or even canned corn. Just be sure to drain the canned corn before adding it to the soup. Frozen corn is handy for its ease and sweetness, though!
Diced Carrots: Carrots add a nice sweetness and color. If you want a different texture or taste, consider using diced sweet potatoes or parsnips instead. They also cook nicely in the slow cooker.
Heavy Cream: This gives the soup its creamy texture. If you prefer a lighter option, half-and-half or whole milk can be used, but the cream is my favorite for richness. For a dairy-free option, coconut milk works wonderfully.
How Do I Ensure My Vegetables are Perfectly Softened?
Softening the vegetables before adding them to the slow cooker greatly enhances the flavor. Start by heating olive oil in a skillet over medium heat and adding the chopped onions, carrots, and celery. This adds a lovely base flavor to your soup. Cook for about 5-7 minutes until they begin to soften.
- Stir in the minced garlic for the last minute to prevent burning.
- Don’t rush this step; the sautéing process builds a wonderful depth of flavor in your soup.
How to Make Slow Cooker Creamy Chicken and Corn Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 cups frozen corn
- 2 cups diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious soup will take you about 15 minutes to prep and another 6-7 hours to cook on low in your slow cooker (or 3-4 hours on high). Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a skillet over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing them for about 5-7 minutes until they are softened. Then, stir in the minced garlic and cook for another minute to release its wonderful aroma.
2. Combine in the Slow Cooker:
Transfer the sautéed vegetables to your slow cooker. Now, add the boneless chicken breasts, frozen corn, and chicken broth. Sprinkle in the dried thyme and dried parsley, and season with salt and pepper to taste. Give everything a gentle stir to combine it all nicely.
3. Cook the Soup:
Cover your slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours. You want the chicken to be fully cooked and tender, so it shreds easily. You can kick back and relax while it cooks!
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup—it’s going to make it even heartier!
5. Add the Cream:
Stir in the heavy cream into the soup, mixing well. Taste it and adjust the seasoning with more salt and pepper if you like. Let it cook on low for an additional 15-30 minutes to heat everything through nicely.
6. Serve and Enjoy:
Your creamy chicken and corn soup is now ready! Serve it hot in bowls, garnished with fresh parsley if desired. Enjoy a warm, comforting meal!
Can I Use Fresh Chicken Instead of Frozen?
Absolutely! If you’re using fresh chicken breasts, simply reduce the cooking time slightly. For low heat, aim for about 5-6 hours, and for high heat, around 2-3 hours. This will ensure the chicken remains juicy and tender.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or milk. If you want a non-dairy alternative, consider using coconut milk or almond milk. Just keep in mind that these may slightly alter the flavor and texture of the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely before transferring to freezer-safe containers, where it can last for about 2-3 months. When reheating, add a splash of broth if it’s too thick.
Can I Add Other Vegetables?
Yes, feel free to get creative! Additional vegetables like potatoes, green beans, or bell peppers can be added. Just chop them into similar sizes as the other vegetables and adjust the cooking time based on their density—root vegetables may need a bit longer cooking time.
