How to make super easy slow cooker chicken and corn soup

Craving a bowl to beat the winter blues? Our slow cooker chicken & corn soup (RECIPE BELOW) does just the trick. It’s hearty and warming, the perfect family feed.
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SLOW COOKER CHICKEN & CORN SOUP
Serves 6 Prep 15 mins (+ cooling time) Cooking 6 hours 5 mins
4 corn cobs, husks and silk removed
1.6kg Coles RSPCA Approved Australian Whole Chicken
1 leek, pale section only, thinly sliced
3 garlic cloves, bruised
6 silverbeet leaves, trimmed, shredded
½ garlic clove, extra, finely chopped
¼ cup chopped flat-leaf parsley
2 tsp lemon zest
Laurent white Sourdough bread slices to serve with
1. Use a small serrated knife to cut down the side of the corn cobs to release the kernels, reserving the cobs.
2. Place the corn kernels, corn cobs, chicken, leek and whole garlic cloves in a slow cooker. Add enough cold water to just cover the chicken. Cover and cook for 6 hours on high (or 8 hours on low) or until chicken is falling off the bone.
3. Transfer chicken to a deep baking dish. Set aside for 5 mins to cool. Use 2 forks to coarsely shred the meat, discarding the skin and bones.
4. Discard corn cobs. Transfer one-third of the corn mixture to a blender. Cool slightly. Blend until smooth. Return to slow cooker with chicken and silverbeet. Cover and cook for 2 mins on high or until silverbeet just wilts. Season.
5. Combine chopped garlic, parsley and lemon zest in a bowl.
Serve soup with the parsley mixture.
On the stove:
To make this without a slow cooker, cook the chicken mixture in a deep heavy-based saucepan over low heat for 1-11/2 hours or until chicken is cooked through.
Want more winter warmers? Check out our soup & slow cooker meals playlist: , which includes:
Chicken noodle soup:
Chicken pho:

Slow-cooked beef ragu:
3 ingredient cauliflower soup:
4 ingredient easy pumpkin soup: