I am an avid foodie and coffee drinker, I am also the writer behind the blog The Primitive Plate. I believe in keeping everything simple from the kitchen to exercise. Nothing fancy, just wholesome food with wholesome ingredients for the whole family.

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Slow Cooker Chicken Corn Soup

Here in Central PA we love our soups and one of the most popular that comes around every Fall is Chicken Corn Soup. It’s a very simple soup that is slightly sweet and salty. An Amish version calls for Rivels which is a small dumpling made with flour and milk. I personally love my soup without the Rivels, it reminds me of my favorite orchard where we go apple picking every year (Paulus Orchards) I make sure to grab a cup every time I’m there!

My version is simple and can be made anytime with a few ingredients and little effort thanks to the slow cooker! In a large slow cooker add:

3 chopped stalks of celery
1 chopped onion
3 chicken breasts
1 1/2 bags of frozen (or fresh) corn
2 cans of no salt added canned sweet creamed corn- if you make your own feel free to use that-
pinch of salt, pepper, and garlic powder.

Cook on low for 8 hours, shred the chicken, and serve with fresh rolls. So good and so comforting on a cold fall night!

Slow cooker chicken corn soup

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Comments (2)

  1. Valerie 10/31/2016 at 10:34 am

    I tried following this recipe and I feel like it’s missing a few things… I started to make this and the only broth that was being created was from a smidge of the creamed corn. I added water and luckily I had some chicken broth. Turned out much better. Also found a recipe for rivets. I think this recipe needs revised a bit to add the broth to the soup

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