Crock Pot Chicken Corn Soup Recipes

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours.
• Uncover slow cooker and use two forks to shred chicken.
• Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
• Garnish with fresh parsley and cracked black pepper and serve hot.

CROCK POT CHICKEN CORN SOUP

Steps:

• Rinse chicken and pat dry with paper towels; set aside.
• In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
• Add chicken, then pour in tomato sauce and broth.
• Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
• Lift out chicken and place on cutting board to cool to touch.
• Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
• Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
• Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
• Season soup with salt and pepper.
• Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.

CROCK POT CHICKEN TACO CORN SOUP

Steps:

• Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
• Cut chicken breasts into three pieces.
• Dump everything into the crock pot for 4-6 hours or until chicken is ready.
• When chicken is tender, shred with two forks.
• Dump frozen corn into pot, heat for one hour.
• Serve with Cheddar Cheese and/or sour cream on top, if desired.