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ceramic bowls filled with chicken and vegetable soup
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Slow Cooker Chicken and Vegetable Soup

This slow cooker chicken and vegetable soup a hearty meal perfect for a chilly night's dinner. Simple to prepare as the slow cooker will do all of the work.
Keyword: chicken, chicken soup, crock pot, Slow cooker, vegetables
Author: Lisa Kerhin

Ingredients

  • 3-4 chicken breasts boneless and skinless
  • 5 cups unsalted chicken stock or broth boxed or can is fine
  • 1 can (14.5 ounces fire-roasted tomatoes
  • 1 can (14.5 ounces tomato sauce 14.5 oz tomato sauce
  • 1 can (14.5 ounces black beans, drained and rinsed
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup frozen pearl onions or use 1/2 cup chopped onion
  • 1/2 cup frozen Lima beans or peas
  • Salt and Pepper to taste
  • 1 - 2 bay leaves
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  • Add everything into the slow cooker and turn it on Low for about 4 hours.
  • Dice or shred the chicken and place back into slow cooker.
  • Let cook another 45 minutes to one hour.
  • Spoon into bowls and serve. Or serve over cooked egg noodles.

Notes

  • Use the vegetables you like and have on hand.
  • Replace the black beans with another favorite canned bean.
  • Great recipe to freeze leftovers.
  • Pair it up with a 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 and skinless chicken thighs in place of the chicken breasts. Cooking time may be a bit longer for thighs.
  • 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 the fresh garlic and onion. The dried spices enhance the fresh ones and brings more flavor to the soup.
  • 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.