Soups & Stewscleaneatingkitchen5.0
Crockpot Chicken, Corn and Potato Soup 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.
👥 5 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- spatula
- cutting board
📝 Preparation Steps
1
Spray the bottom of a medium or large crockpot lightly with nonstick cooking spray.
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.
medium onion, chopped1carrots, sliced2dried thyme1 teaspoon
4
Lastly, pour the chicken broth on top of the chicken and vegetables and then put the lid on the crockpot.
chicken broth (I used reduced-sodium)4 cups
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.
Fresh parsley, chopped (for garnish)
Nutrition Facts
calories
351 calories
fat Content
5.2 g
serving Size
1/5 of recipe
fiber Content
4.8 g
sugar Content
7.3 g
sodium Content
190.2 mg
protein Content
30.7 g
trans Fat Content
0 g
cholesterol Content
66.2 mg
carbohydrate Content
48.2 g
saturated Fat Content
1.1 g
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