Slow Cooker Chicken and Corn Soup, 291cals Per Serve

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READY IN: 4hrs 10mins
Recipe by Ailsa of New Zealand

Made with leftover Roast Chicken.

Ingredients Nutrition

  • 2 cups cooked chicken, shredded
  • 2 cups sweet corn
  • 1 cup mushroom, sliced
  • 1 teaspoon chili flakes (to taste)
  • 1 teaspoon fish sauce
  • 3 cups hot chicken stock
  • hot water (enough to make soup as thick or as thin as you like it)


  1. Place all the ingredients in the slow cooker.
  2. Switch on the slow cooker and cook for 4 hours on high.
  3. Add more water if you find it too thick for your taste.
  4. I didn't add salt because I used stock cubes for the stock and don't think you need to add more salt.

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