Chicken & Corn Soup
June 18, 2016
Easy soup the whole family will love! Perfect for cold winter nights!
- Prep: 5 mins
- Cook: 8 hrs
-
5 mins
8 hrs
8 hrs 5 mins
- Yields: 8 servings
Directions
1Combine water and stock cubes stir until dissolved.
2Place creamed corn, frozen corn, liquid stock, chicken breast and garlic into slow cooker
3Cook on HIGH for 2 hours
4Remove Chicken breast and shred with an electric mixer then return chicken to slow cooker
5Turn it down to LOW and cook for a further 5 Hours
6Add the soy sauce, onion salt, cayenne pepper and stock powder - adjust to your liking.
7Cooker for a further hour.
Notes
1Serve with garlic bread.
2It might seem like there is a lot of salt in this recipe (I love salt) but it doesn't taste salty at all.
Submitted by Bobbi
6 Reviews
Brie
December 5, 2019
Is there any way of cooking it on high again for a shorter period of time rather than doing the low for 5 hours?
Tess
April 22, 2018
Great recipe ๐ I used chicken mince instead and browned it a little first.
I didnโt have any cayenne pepper or onion salt and I donโt like using extra sugar in cooking but still soooo delicious. Easy peasy ๐
Bronwyn Mills
August 31, 2016
Ah ok thanks just had never heard of using an electric mixer
Paulene @ Slow Cooker Central
August 10, 2016
It’s just a way to pull apart the chicken
Two forks works just as well ๐
Bronwyn Mills
August 9, 2016
Just wondering what you mean by shred chicken with an electric mixer?
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Sharon
May 10, 2022
I leave out the sugar and add one or two finely sliced shallots for an Asian green look and taste