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Slow Cooker Chicken & Corn Soup

Home  >  Inspire & Create  >  Winter Warmers  >  Slow Cooker Chicken & Corn Soup


Slow Cooker Chicken & Corn Soup


15 mins


6 h 05 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 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
  • 1/2 garlic clove, extra, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 2 tsp lemon zest


  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.
  6. Serve soup with the parsley mixture.