Slow-cooker chicken, bacon and corn soup

Break out the slow cooker! This is one recipe you’ll be wanting to make during the colder months. It’s so hearty, with shredded chicken, sweet corn and lots of bacon, and warms me up on the inside just thinking about it!

The thing I love about slow-cooker meals is the ‘set and forget’ aspect. You can prep it in the morning, head off for a busy day, and come home to a delicious meal ready to go. By the time this dish is ready for serving, it will be smooth and creamy and glowing with golden colouring.

Whether you serve this soup as a main dish or an appetiser, people will be coming back for more – and there is definitely enough to go around. If it’s just you or your ‘family of two’, it’ll be great for leftovers and even suitable for freezing.

Serves 6-8

Ingredients

• 1kg chicken thigh
• 100g bacon, diced
• 2 spring onions, sliced
• 1 tsp ginger, crushed
• 420g can of creamed corn
• 1 tsp sesame oil
• 2 litres of chicken stock
• 2 eggs
• 4 tbsp water
• 4 tbsp cornstarch (for thickening)
• 4 tbsp water (for thickening)
• 1 tbsp parsley, chopped

Method

1. In a slow cooker, add chicken, bacon, spring onion, ginger, creamed corn, sesame oil, and chicken stock.
2. Cook on low for 8 hours.
3. Remove chicken from slow cooker and shred. Return the chicken to the slow cooker.
4. In a bowl, beat eggs with water. Pour slowly into the soup while continually stirring.
5. In another bowl, mix cornstarch and water until smooth, then pour into the soup and stir.
6. Cook on high for 15 minutes or until hot.
7. Add parsley and season to taste with salt and pepper.

Serve with garlic bread (an obvious choice), steamed greens (such as beans), herbed potatoes or roasted vegetables. It also does well as a standalone dish.