There’s nothing quite as comforting as a warm bowl of homemade chicken and vegetable soup, especially when it’s made effortlessly in a slow cooker. Whether you’re coming in from a chilly day or just need a simple, nourishing meal, this slow cooker chicken and veg soup recipe is a game-changer.
It combines tender, juicy chicken with a medley of fresh vegetables and herbs, slow-cooked to perfection to develop rich, hearty flavors without you having to hover over the stove.
This recipe is perfect for busy weekdays or cozy weekends when you want to prepare something healthy with minimal fuss. Plus, it’s incredibly versatile—feel free to swap in your favorite vegetables or adjust the seasoning to suit your taste.
If you love easy, delicious slow cooker meals, this recipe will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
Effortless Preparation: Simply set it and forget it. The slow cooker does all the hard work while you focus on other things.
Healthy and Nourishing: Packed with lean chicken and a colorful mix of vegetables, this soup is both filling and nutritious.
Flavorful and Comforting: Slow cooking allows the flavors to meld beautifully, resulting in a rich broth that tastes like it simmered all day.
Bonus tip: This recipe is great for meal prep and freezes well for quick future meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs (about 6 thighs) |
| Carrots | 3 medium, peeled and sliced |
| Celery stalks | 2, sliced |
| Yellow onion | 1 large, diced |
| Garlic cloves | 3, minced |
| Potatoes | 2 medium, peeled and cubed |
| Green beans | 1 cup, trimmed and cut into 1-inch pieces |
| Low sodium chicken broth | 6 cups |
| Bay leaves | 2 |
| Dried thyme | 1 tsp |
| Dried rosemary | 1 tsp |
| Salt | to taste (about 1 tsp) |
| Black pepper | to taste (about ½ tsp) |
| Olive oil | 1 tbsp (optional, for browning) |
| Fresh parsley | 2 tbsp, chopped (for garnish) |
Equipment
- Slow cooker (at least 5-quart capacity)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
- Optional: Large skillet for browning chicken
- Ladle for serving
Instructions
- Prepare the chicken: If you have time, brown the chicken thighs in a skillet with 1 tablespoon olive oil over medium heat for 3-4 minutes per side until golden. This step adds extra flavor but is optional.
- Chop the vegetables: Peel and slice carrots, celery, and onion. Peel and cube the potatoes. Trim and cut green beans into bite-sized pieces. Mince the garlic cloves.
- Layer ingredients in the slow cooker: Place the chicken thighs at the bottom of the slow cooker. Add the chopped carrots, celery, onions, garlic, potatoes, and green beans on top.
- Add herbs and seasoning: Sprinkle dried thyme, rosemary, salt, and pepper over the vegetables. Tuck in the bay leaves.
- Pour in chicken broth: Pour 6 cups of low sodium chicken broth over the ingredients, ensuring everything is covered. The broth will create a delicious, flavorful base for the soup.
- Cook low and slow: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and vegetables cooked through.
- Shred the chicken: About 30 minutes before serving, remove the chicken thighs, shred them with two forks, and return the shredded chicken to the slow cooker. Stir everything together.
- Final taste check: Remove bay leaves, taste the soup, and adjust salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley for a bright finish.
Tips & Variations
“For an even heartier soup, add a cup of cooked barley or brown rice during the last hour of cooking.”
Feel free to swap the chicken thighs for chicken breasts if you prefer leaner meat, but note that the thighs tend to stay juicier during slow cooking. You can also experiment with different vegetables such as zucchini, sweet potatoes, or kale for added nutrition and flavor.
If you like a bit of spice, add a pinch of red pepper flakes or a diced jalapeño. For a creamy twist, stir in a splash of coconut milk or cream right before serving.
For a vegetarian or vegan alternative, check out my Vegan Slow Cooker Recipe for Easy, Delicious Meals which offers similar comforting vibes without the chicken.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 28 g |
| Fat | 8 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 600 mg |
| Vitamin A | 150% DV |
| Vitamin C | 25% DV |
| Iron | 15% DV |
Serving Suggestions
This soup pairs wonderfully with crusty bread or warm rolls for dipping. For a light and fresh side, serve with a crisp green salad dressed in lemon vinaigrette.
For those who enjoy a bit of extra texture, top your bowl with crunchy homemade croutons or a sprinkle of grated Parmesan cheese.
Looking for more hearty meals? Try my Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or explore vegetarian options like the Veg Maharashtrian Recipes: Easy & Delicious Meals.
Conclusion
This slow cooker chicken and vegetable soup is the epitome of comfort food made simple. With minimal prep and the magic of slow cooking, you end up with a delicious, wholesome meal that warms your soul and nourishes your body.
It’s perfect for busy days when you want to come home to a ready-made dinner that feels both indulgent and healthy.
Don’t hesitate to personalize this recipe with your favorite veggies or herbs, making it your own signature soup. Whether you’re cooking for family or meal prepping for the week, this recipe delivers satisfying flavors and ease in every spoonful.
And when you’re in the mood for more easy, wholesome meals, check out my other favorites like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
📖 Recipe Card: Slow Cooker Chicken and Veg Soup
Description: A hearty and healthy slow cooker soup packed with tender chicken and fresh vegetables. Perfect for an easy, comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut
- 1 cup diced tomatoes (canned or fresh)
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pan and sauté onions and garlic until fragrant.
- Add carrots, celery, green beans, and sautéed onions to the slow cooker.
- Place chicken breasts on top of the vegetables.
- Pour in chicken broth and diced tomatoes.
- Add thyme, parsley, salt, and pepper.
- Cover and cook on low for 6 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Stir well and adjust seasoning if needed.
- Serve hot.
Nutrition: Calories: 220 kcal | Protein: 28 g | Fat: 5 g | Carbs: 12 g
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