Slow Cooker Chicken and Vegetable Soup

This slow cooker chicken and vegetable soup a hearty meal that is perfect for a chilly night’s dinner. Simple to prepare as the slow cooker will do all of the work. This chicken soup is pure comfort food and a healthy as it’s filled with all of your favorite vegetables.

This chicken and vegetable soup in my slow cooker = perfection. I have several “let’s save this tiny amount of frozen vegetables for soup” bags in my freezer.  It’s also a good way to use those fresh vegetables that are seeing their last days in the refrigerator.  I wish I had some zucchini to put in there but I will be happy with what I did have on hand.

I could eat soup every day, no matter the season. My favorites are this slow cooker ham and potato soup and an easy vegetable tortellini soup. Of course, this chicken and vegetable soup is up there on the favorites list.

Slow Cooker Chicken and Vegetable Soup

This chicken soup is healthy! Full of flavor with the vegetables and protein from the chicken!  You can use low-sodium or salt-free chicken stock to cut down on the salt.  Add salt to taste, if you must.  Truth be told, I use unsalted chicken stock and do not add salt to the soup at all.  The fire-roasted tomatoes, oregano, garlic, and pepper add plenty of flavor to this and the added salt won’t be missed.

Because you’re cooking it in the slow cooker it’s easy to prepare. The hardest part of this recipe is just the prep for some of the vegetables. Soup recipes don’t need to be complicated to be delicious!

You’ll notice in a couple of the pictures of this delicious soup that there is corn and a few do not. This is because when updating the post I took new pictures and omitted the corn for my mother, who does not care for it. This is probably one of the best tips for this recipe. Use the vegetables you like and have.

Using foods from your pantry, refrigerator, and freezer is currently the best thing you can do to combat the high prices of the grocery stores lately. Wasting food just isn’t something to do when it costs so much. To save more time and money, you can make Crockpot Chicken Bone Broth for this soup and many others. It freezes well, so you can be ready to go when needed.

This chicken and vegetable soup is also great to freeze. Simply cool the soup, fill individual freezer-safe containers, label, and freeze. To serve, just thaw and reheat in the microwave or a saucepan on the stovetop.

What to Serve with Soup?

Pair it up with either a yummy grilled cheese sandwich or a salad. Or, just have a huge piece of crusty bread on hand to dip in the broth. Any way, you choose, it’s gonna be good!

⬇️Check this Pro Tip Out!

If you want to add noodles here’s a good tip: Cook the pasta separately from the soup. Don’t add it to the slow cooker while the soup is cooking.  When you reheat the soup, the noodles will soak up the broth and you will not have much left.  Simply add the noodles to your bowls and then pour the soup over. If you freeze it, don’t freeze the pasta with it as it will absorb the broth. Of course, you can add extra broth to the container you are freezing.  

Whether you have this soup with noodles or not, this slow cooker recipe does not disappoint!

Can you put raw chicken in the slow cooker?

Yes, since the chicken will cook fully in 4 – 6 hours, depending on how thick the chicken breasts are and how full the slow cooker is with liquids/food. For this recipe, no need to brown the chicken before adding it to the crock pot. You will be cutting the chicken when it’s done into bite-sized pieces. You can also shred the chicken when it’s done. If you cut the chicken before it’s cooked, the vegetables will not be done when the chicken is.

Why does this recipe contain both fresh garlic and onions AND granulated garlic and onion powder?

While you can omit the granulated garlic and onion powders, I prefer to use them with fresh garlic and onion. The dried spices enhance the fresh ones and bring more flavor to the soup.

Ingredients

• boneless skinless chicken breasts
• unsalted chicken stock or chicken broth boxed or can is fine (low sodium is good, too)
• fire roasted, diced tomatoes
• canned black beans
• tomato sauce
• celery
• carrots
• garlic cloves
• frozen corn
• cut green beans, frozen
• frozen pearl onions or a medium onion
• frozen Lima beans or peas
• Salt and Pepper to taste
• dried bay leaves
• dried oregano
• garlic powder
• onion powder

How to Make Slow Cooker Chicken and Vegetable Soup

Step 1

Once you have your vegetables diced and chopped, add the rest of the soup ingredients, including the chicken breasts, stock (or broth), and seasonings into the slow cooker and turn it on LOW for about 4 hours. At that point, dice or shred the chicken and place it back into the slow cooker.

Let cook another 45 minutes to one hour. This really is a minimal-effort recipe with maximum results – healthy meals made easily.

Step 2

Spoon into bowls and serve. Or serve over egg noodles.

Tips, Tricks, and FAQs

• Use the vegetables you like and have on hand.
• Replace the black beans with whatever canned beans you like or have.
• A great recipe to freeze leftovers. Store in freezer safe airtight container in the freezer.
• Pair it up with either a yummy grilled cheese sandwich or a salad. Or, just have a huge piece of crusty bread on hand to dip in the broth.
• Cook the pasta separate from the soup. Don’t add it to the slow cooker while the soup is cooking.  When you reheat the soup, the noodles will soak up the broth and you will not have much left.
• You can use boneless skinless chicken thighs in place of the chicken breasts. Cooking time may be a bit longer for thighs.
• Replace the fire-roasted tomatoes with canned dice tomatoes if you want. Or use a can of fire-roasted tomatoes salsa style – it has jalapeno and Anaheim peppers in with the tomatoes.
• For a vegetable soup recipe, omit the chicken. Add an additional can of beans to up the protein.

Printable Recipe Card

Post updated 1/23/2022 with new pictures and more information.

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