Description
This Crockpot Chicken Vegetable Soup is a comforting slow cooker recipe with tender chicken, colorful vegetables, and a flavorful herb-infused broth. Perfect for family dinners, meal prep, or cozy weeknight meals.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup chopped green beans
- 1 cup corn (fresh or frozen)
- 6 cups chicken broth
- 1 cup diced tomatoes (canned)
- 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare all vegetables by washing, peeling, and chopping as described.
- Place the chicken breasts at the bottom of the crockpot.
- Layer the onions, carrots, celery, potatoes, green beans, and corn over the chicken.
- Add minced garlic, thyme, oregano, bay leaves, salt, pepper, diced tomatoes, and pour in chicken broth.
- Drizzle olive oil over the top.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, remove chicken and shred with two forks.
- Return shredded chicken to the crockpot and stir to combine.
- Taste and adjust seasoning if needed.
- Remove bay leaves and stir in fresh parsley before serving.
Notes
- For best flavor, cook on LOW for 6–8 hours.
- Do not lift the lid during cooking to maintain temperature.
- You can add extra vegetables like zucchini or peas.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Reheat gently with extra broth if needed.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg