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CrockPot chicken and vegetable soup on white soup crocks with teal and yellow glasses in the background.
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4.74 from 15 votes

Crockpot Chicken Vegetable Soup

Delicious and hearty crockpot chicken vegetable soup is a comforting, easy weeknight dinner.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Chicken and turkey recipes, Soup and Stew Recipes
Cuisine: American
Servings: 8 servings
Calories: 222kcal
Author: Cheryl Bennett

Ingredients

  • 1 lb. chicken breasts about 2 chicken breasts
  • 14.5 ounces diced tomatoes one can
  • 1 large yellow onion diced
  • 1 tablespoon minced garlic
  • 4 stalks celery diced
  • 3 medium carrots peeled and diced
  • 1 cup green peas frozen
  • ½ pound fresh green beans chopped into bite-size pieces
  • 1 cup corn frozen
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 teaspoons kosher salt I use Diamond Crystal
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup flat-leaf parsley for garnish, optional

Instructions

  • 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. Or, you can remove the chicken from the slow cooker, then shred it with 2 forks. Add the chicken back into the soup.
  • Top with fresh parsley, if desired.

Notes

  • 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.
  • Boneless, skinless chicken thighs are great in this soup if you prefer them to breast meat. They will shred more easily.
  • 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.

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 24g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1017mg | Potassium: 825mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4459IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 2mg