Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of crockpot chicken, corn and potato soup.

Crockpot Chicken, Corn & Potato Soup

5 from 1 review

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

Find it online: https://www.cleaneatingkitchen.com/crockpot-chicken-corn-and-potato-soup/