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Slow cooker chicken and corn soup

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  • Dairy free

Made from scratch in the slow cooker, this delicious chicken and corn soup is flavoured with lemon, garlic and parsley.

  • Serves6
  • Cook time6 hour 10 minutes
  • Prep time15 minutes, + cooling time


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a small serrated knife to cut down the side of the corn cobs to release the kernels, reserving the cobs.
  2. Step 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. Step 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. Step 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. Step 5

    Combine chopped garlic, parsley and lemon zest in a bowl.
  6. Step 6

    Serve soup with the parsley mixture.