Everyone loves this creamy and healthy Crockpot Chicken, Corn and Potato Soup. It is hearty and satisfying, and the leftovers taste great too! This recipe can easily be made gluten-free and dairy-free using the suggested substitutes.

a bowl of crockpot chicken, corn and potato soup.

Soup warms the soul no matter what season. Try this delectable meal that is sure to satisfy every tummy around the table.

Tender chicken and plenty of corn and other veggies make for a great recipe and a creamy soup. This hearty soup is very reminiscent of a creamy corn chowder.

The best part, the reheated leftovers the next day are just as yummy!

Why You Need This Recipe

  • This meal is prepared in the slow cooker, which means you get to spend just a few minutes prepping the ingredients and then let the crockpot do the rest.
  • This recipe can be altered to be dairy-free and/or gluten-free to fit a variety of lifestyles using the suggested substitutes.
  • Crockpot Chicken and Corn soup is a hearty dish that can be reheated in seconds for a quick meal on the go.

Key Ingredients

ingredients needed to make crockpot chicken, corn and potato soup.
  • Chicken breasts serve as the protein in this recipe. They are shredded after cooking to provide a scrumptious bite in every spoonful. Use boneless skinless chicken breasts or chicken thighs.
  • Veggies, such as corn, potatoes, onion, carrots, and celery marry together to create a nutritious blend of textures and flavors.
  • Chicken broth is the base of the soup. It adds even more flavor to this delicious mix of ingredients and allows the soup to cook evenly. I like to use a low sodium chicken broth or bone broth.
  • Flour and Milk blend together to thicken the soup and create the creaminess that makes this dish stand out above the rest! It takes the place of heavy cream or cream cheese and helps it taste like chicken corn chowder. Use gluten-free flour and a dairy-free milk alternative if you need to make the recipe gluten and dairy-free. Otherwise, just use regular all-purpose flour and regular milk.

Be sure to see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

the process for cooking crockpot chicken, corn and potato soup.

Step One

Place the chicken breasts on the bottom of a greased crockpot.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add the vegetables, garlic, and thyme to the crockpot. Pour the broth on top of the chicken and veggies.

Step Three

Close the lid and cook on high for 5-6 hours.

Step Four

Whisk together the milk and flour about 30 minutes before the chicken is finished. Pour the mixture into the crockpot and cook on high for the last half hour. This will thicken the soup.

Stir the soup before serving, breaking up the chicken as you stir. Serve hot, garnished with parsley.

I hope this becomes one of your new favorite slow cooker recipes. Slow cooker chicken is always tender with tons of flavor.

chicken, corn and potato soup in a crockpot.

Recipe Tips

  • Feel free to add your choice of seasonings, including Italian seasoning.
  • You can also add your favorite toppings, such as chopped chives, cheddar cheese, green onions, green chiles, crispy bacon, or black pepper to the finished soup. If you want to add a spicy flair, top with sliced candied jalapenos.

Recipe FAQs

How long can this soup be stored in the refrigerator?

This recipe can be kept in the fridge for up to 3-4 days as long as it is placed in a sealed airtight container. It can also be stored in the freezer for 2 months. Defrost before serving.

Can I make this on the stovetop?

Yes, cook everything in a large saucepan or large pot according to the original recipe. Cook long enough over medium heat (about 20 minutes) to ensure that the chicken and potatoes are cooked through and tender.

a spoon full of soup over a bowl.

More Healthy Soup Recipes You Might Like

Don’t Miss These Crockpot Chicken Recipes!

Crockpot Coconut Chicken Stew

Keto Crockpot Chicken Thighs with Cabbage

Slow Cooker Chicken and Quinoa Dinner

Chicken Sweet Potato Curry (Slow Cooker or Stovetop)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of crockpot chicken, corn and potato soup.

Crockpot Chicken, Corn & Potato Soup

5 from 1 review

Print Recipe

Everyone loves this creamy and healthy Crockpot Chicken, Corn and Potato Soup. It’s hearty and satisfying, and the leftovers taste great too! This recipe can easily be made gluten-free and dairy-free using the suggested substitutes.

  • Total Time: 6 Hours, 15 Minutes
  • Yield: 5 Servings 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts (about 2 large pieces)
  • 2 cups frozen corn kernels
  • 2 large Russet potatoes, scrubbed, peeled and chopped into bite-sized pieces
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 4 cups chicken broth (I used reduced-sodium)
  • 1 cup regular milk or dairy-free milk (I used unsweetened almond milk)
  • 2 tablespoons all-purpose flour (I use gluten-free baking flour)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Spray the bottom of a medium or large crockpot lightly with nonstick cooking spray.
  2. Use tongs to place the chicken breasts in the bottom of the pot.
  3. Then, add the corn kernels, potatoes, onion, carrots, celery, garlic, and thyme.
  4. Lastly, pour the chicken broth on top of the chicken and vegetables and then put the lid on the crockpot.
  5. Set the time to low for 7-8 hours or high for 5-6 hours.
  6. About 30 minutes before the cook time is done, combine the milk and flour in a small bowl. Pour the mixture into the crockpot and stir. Turn the heat to high (if it’s not already) and let the mixture cook for 30 minutes to help thicken the soup.
  7. Stir again before serving, using a spatula to help break up the chicken. Alternatively, you can use clean tongs to remove the cooked chicken and shred it with two forks on a cutting board. I find that the chicken is usually soft enough to break apart with a spatula.
  8. Serve hot, with fresh chopped parsley on top.

Notes

  1. Feel free to add your choice of seasonings including Italian seasoning.
  2. You can also add your favorite toppings to the finished soup including chopped chives. If you want to add a spicy flair, top with sliced candied jalapenos.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 351
  • Sugar: 7.3 g
  • Sodium: 190.2 mg
  • Fat: 5.2 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 48.2 g
  • Fiber: 4.8 g
  • Protein: 30.7 g
  • Cholesterol: 66.2 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.