This easy crockpot chicken vegetable soup is full of vegetables and lean chicken breast. A comforting and filling bowl of soup is a welcome meal any day of the week. If you love a good slow cooker meal, then this is for you. Everything goes into the slow cooker and it simmers away while you get on with your day. This soup is as easy as it gets.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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- Easy – This soup honestly could not be easier – everything is added to the crockpot, give a quick stir, lock the cover and turn it on. That’s it for the next few hours.
- Low effort – A light bit of chopping is all that is required of you to make this soup.
- Great for leftovers – The recipe makes 4 quarts of soup, which makes plenty for leftovers the next day or freezing for later. Grab my tips for making better soup checklist.
Crockpot chicken vegetable soup recipe
I have really been embracing my crockpot lately and making quite a few slow cooker midweek meals. Soups are my thing, no matter the weather, so it was an obvious choice when I was thinking about this recipe.
For the longest time, I let my slow cooker sit in a cabinet collecting dust. I’m not entirely sure why, but those days are over. I have fully fallen back in love with it and friends, I’m here to tell you, you should too.
This soup recipes uses common ingredients that you probably already have in the kitchen or in your pantry.
- Chicken breast – You’ll need 2 – 3 pieces. You can swap chicken thighs for breasts, if you prefer.
- Diced tomatoes – Canned diced tomatoes are perfect here.
- Carrots, celery & onion – This trio is called “mirepoix”. It is the base of many soup recipes.
- Garlic – Fresh garlic brings another layer of flavor to the soup.
- Green peas – Frozen peas are a staple in my house. They should be in yours too.
- Fresh green beans – You can use frozen green beans if fresh aren’t available.
- Corn – Use fresh, frozen or canned. Whatever works for you.
- Chicken stock – You can use vegetable stock instead, if you prefer.
- Bay leaves, dried thyme, salt and pepper – Dried herbs and seasoning adds additional flavor.
This 6 quart size is the perfect size for most recipes. It holds enough for a small gathering, or a family. It's also great for a smaller household who likes leftovers (like us!).
Plus, it has a digital countdown control that lets you program cook times anywhere from 30 minutes up to 20 hours.
How to make crockpot chicken vegetable soup
When I’m making soup recipes or chili, I make larger quantities because I like to freeze some for later. We are a family of two, yet I still cook in big batches because it saves time and money, both things we could all use more of.
Crockpot chicken vegetable soup is a great recipe to start with if you’re new to making soup in a crockpot, because it is as easy as it gets. You quite literally dump everything into the crockpot and let it cook.
Slow cooker chicken vegetable soup FAQ’s
This is a great way to use up vegetables or leftovers you have in the fridge. You can also add beans, pasta or rice to bulk it up.
If stored properly in an airtight container in the fridge, it will keep for 5 – 7 days.
Yes! Store in an airtight container in the freezer for up to 3 months.
Variations and substitutions
This is what I like to call a “clean out the fridge and/or freezer” type of soup. We all have a few stalks of celery hanging around that are probably starting to get a little soft, a bag of frozen peas in the corner of the freezer and an onion or two that are starting to sprout.
That’s when you know it’s time to use those ingredients before they go bad and there is no better use for them, in my book, than a big batch of soup.
Take a look around your kitchen – what do you have that you could add to this soup? You can follow the recipe exactly, or feel free to change it up a little.
We all have those half empty bags of frozen veggies and bits of produce that we thought we’d eat before the week was over (but didn’t). This is the perfect opportunity to use up all of those vegetables.
If you want to bulk up this soup even more, or if you are serving a big crowd and want to make it more filling, here are a few possibilities for add ins:
- Small pasta – elbow macaroni, ditalini or small shells.
- Beans / legumes – Canned or dried beans, lentils.
- Grains – Quinoa, barley, farro and rice are all great in soups.
To add pasta or lentils, you can add them in the last 30 – 45 minutes to cook in the soup. If you’re planning to freeze some of the soup, portion out what you want to freeze before adding pasta to avoid mushy pasta.
If you are using dried beans, add them in the beginning. Using canned beans? Add them at the end, as they are already ready to eat.
This is the knife I own and use every day. I've had this knife since my culinary school days, about 20 years ago.
This Chef's knife is a workhorse - it is nicely balanced, feels good in your hand and will not let you down. It's great for everyday use and for every level of cook.
- Serve with buttermilk biscuits or Parmesan potato biscuits.
- I like to top my bowls of soup with fresh chopped herbs like parsley for added freshness.
- A sprinkling of grated Parmesan on top would also be delicious.
Helpful tools and equipment
- 6 quart slow cooker –
- If you plan to freeze some, these are the food containers I use to store my soup.
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- 1 lb. chicken breasts
- 14.5 oz diced tomatoes (one can)
- 1 large onion, diced
- 1 tbsp. minced garlic
- 4 stalks celery, diced
- 3 carrots, peeled and diced
- 1 cup green peas, frozen
- 1/2 lb. fresh green beans, chopped into bite-size pieces
- 1 cup corn, frozen
- 8 cups chicken stock
- 2 bay leaves
- 2 tsp. kosher salt (I use Diamond Crystal)
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
- fresh parsley for garnish (optional)
- Add all ingredients to the slow cooker and stir to combine. (See notes)
- Cook on low for 5 - 6 hours, or high for 3 - 4 hours.
- Use a heavy spoon, like a wooden spoon, to break up the chicken breast in the soup.
- Top with fresh parsley, if desired.
- To add extra flavor to the soup, sear the chicken breasts in a hot pan before adding them to the crock-pot. Add a bit of stock to the pan to deglaze, scraping up any brown bits and adding those as well.
- For the green beans, use frozen if fresh is unavailable, or to make it easier on yourself.
- If you have the time and you are home while the soup is cooking, add the vegetables in stages. Add the canned tomatoes, carrots, celery, onions and garlic first. Then add the fresh green beans halfway through cooking time. Finally, add the frozen peas and frozen corn in the last hour, as those don't really require a long cooking time.
- Time may vary slightly, depending on your slow cooker.
- Use this recipe as a guideline. You can swap out any vegetables that you don't like and add others that you do. Soups are forgiving, so feel free to experiment!
- If you like your soup EXTRA brothy, add up to an additional 2 cups of chicken stock.
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 1056mgCarbohydrates: 24gFiber: 5gSugar: 10gProtein: 27g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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