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2.9 from 30 votes

Crockpot Chicken Corn Soup


  • 4 chicken boneless skinless chicken breasts
  • 6 cups unsalted chicken stock ( l like to use Kitchen Basics Unsalted Chicken Stock
  • 1 16 ounce bag of frozen corn
  • 1 can 14.75 oz creamed style corn
  • 1 onion chopped
  • 1/2 cup chopped celery with leaves
  • 2 hard boiled eggs chopped
  • medium eggs noodles cooked (optional)


  • In a crockpot add the chicken stock, creamed corn, frozen corn, onion, celery, salt and pepper (to taste). Give it a good stir to combine.
  • Add the chicken breasts and cook soup on low for 3-4 hours until chicken is cooked through but not falling apart.
  • Remove chicken and dice into bite size pieces; return to crockpot and cook on low for another 30-45 minutes, until chicken is tender.
  • Add chopped hard-boiled eggs and let heat about 5 minutes.
  • Serve over egg noodles, if desired.