Some days you want dinner to take care of itself. That’s exactly why I love slow cooker recipes. I can spend a few minutes chopping vegetables in the morning, turn everything on, and come home to a warm, comforting meal that smells like I’ve been cooking all day.

This healthy crock pot chicken vegetable soup is one of those recipes I come back to every fall and winter. It’s packed with lean chicken, colorful vegetables, and herbs, making it filling without feeling heavy.

If you enjoy simple meals with very little hands-on cooking, this recipe deserves a place in your weekly meal plan.

Why You’ll Love This Soup

• Easy slow cooker recipe
• Protein-rich and filling
• Loaded with vegetables
• Great for meal prep
• Freezes beautifully
• Perfect for chilly evenings

Ingredients

Soup

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups green beans, cut into bite-sized pieces
• 1 cup corn
• 1 cup peas
• 1 can diced tomatoes
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon parsley
• 2 bay leaves
• Salt and black pepper

Optional

• Fresh parsley
• Fresh lemon juice
• Grated Parmesan cheese

Instructions

1. Add the olive oil, chicken breasts, vegetables, tomatoes, garlic, herbs, and chicken broth to your slow cooker.
2. Stir gently to combine the vegetables.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Remove the chicken and shred it with two forks.
5. Return the shredded chicken to the slow cooker.
6. Taste and season with salt and pepper.
7. Finish with chopped parsley, a squeeze of fresh lemon juice, or a sprinkle of Parmesan if desired.

Sarah’s Tip

This soup tastes even better the next day. I often make a large batch on Sunday so lunch is already waiting for me during the week.

What to Serve With Crock Pot Chicken Vegetable Soup

This soup is delicious on its own, but it also pairs well with:

• Homemade sourdough bread
• Whole-grain dinner rolls
• A simple green salad
• Grated Parmesan
• Cracked black pepper

Storage

Store leftovers in the refrigerator for up to 4 days.

Freeze individual portions for up to 3 months. Let the soup cool completely before freezing.

FAQ