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Crockpot Chicken Vegetable Soup

4.98 from 210 votes
Total 4 hours 15 minutes
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Crockpot chicken vegetable soup is an easy slow-cooker chicken soup without noodles, loaded with tender chicken and veggies, simmered to perfection for a hearty meal.

Try my Lemon Chicken Soup with Orzo next!

white crockpot with chicken vegetable soup and a soup ladle

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Table of Contents hide
1) Why You'll Love This Recipe
2) Ingredients You'll Need
3) How to Make Crockpot Chicken Vegetable Soup
4) Recipe Tips
5) Recipe variations
6) Easy soup recipes
7) 📖 Recipe
8) Crockpot Chicken Vegetable Soup

Why You'll Love This Recipe

  • No precooking needed: Save time and dishes by placing everything directly in the crockpot. Of course, it's optional to saute the vegetables before adding them to the slow cooker.
  • No noodles: This recipe is made without noodles, so there's plenty of room for tender chicken and fresh vegetables.
  • Comforting and hearty: Packed with tender chicken and wholesome veggies, it's perfect for cozy dinners.
  • Great for leftovers: This soup reheats beautifully, making it ideal for meal prepping or enjoying throughout the week.

Ingredients You'll Need

  • Boneless skinless chicken thighs – Juicy and tender, these fall apart easily after slow cooking.
  • Sea salt and black pepper – Simple seasonings that bring out the flavor of the chicken and veggies.
  • Potatoes – Hearty and filling, they add texture to the soup.
  • Celery – Adds a mild crunch and savory flavor to the soup.
  • Carrots – Sweet and soft, they balance the flavors of the savory broth.
  • Onion – Adds depth and enhances the overall flavor of the soup.
  • Garlic – A must-have for a rich, flavorful base.
  • Bay leaf – Infuses the soup with a subtle aromatic flavor.
  • Thyme – Whether fresh or dried, it adds earthy notes to the broth.
  • Chicken broth – The base of the soup, providing a flavorful liquid for all the ingredients to simmer in.
  • Frozen peas – Add a burst of sweetness and color at the end of cooking.
  • Fresh parsley – A bright garnish that adds freshness and color before serving.
Chicken soup ingredients labeled with text overlay: chicken thighs, chicken broth, diced potatoes, peas, diced celery, diced carrots, diced onions, minced garlic, fresh thyme, bay leaf, fresh parsley, salt, and pepper.

How to Make Crockpot Chicken Vegetable Soup

Place the chicken thighs in your crockpot. Season with salt and pepper. Add the potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth.

white Crockpot with uncooked seasoned chicken thighs.
White crockpot full of uncooked diced carrots, diced onions, diced potatoes, fresh thyme sprigs, and bay leaf

Cover and cook on LOW for 8 hours or HIGH for 3-4 hours. In the last 30 minutes of cooking, add the frozen peas. Once the soup is done, shred the chicken thighs with two forks and stir them back into the pot. Discard the bay leaf. Serve the soup warm, garnished with fresh parsley.

white crockpot of soup covered with glass lid with condensation on it
Shredded chicken and vegetables on tray
Ladle full of chicken vegetable soup over white crockpot filled with soup

Recipe Tips

  • Cut vegetables evenly: When dicing your potatoes, carrots, and celery, cut them into consistent-sized pieces to ensure even cooking.
  • No need for precooking: Save time by skipping the stove. Everything goes straight into the crockpot.
  • Frozen peas: If you're using frozen peas, there's no need to thaw them. Add them in during the last 30 minutes to prevent them from getting too soft.
  • Slow cooker timing: Crockpot models may vary, so your soup may cook faster or slower than the stated recipe time. Adjust accordingly.
  • Adjust the salt before serving: This soup has very simple seasonings, so it's crucial to add more salt to taste once it is fully cooked.

Recipe variations

  • If using chicken breasts, add them during the last 30 minutes of cooking to prevent them from drying out, as they are leaner than thighs.
  • Swap the chicken broth with turkey stock or bone broth for added depth and flavor variation.
  • When adding extra vegetables, add softer ones like zucchini or mushrooms during the last 30 minutes of cooking. Add firmer veggies like fresh green beans at the beginning.
white crockpot with chicken vegetable soup and a soup ladle

Easy soup recipes

📖 Recipe

chicken vegetable soup in white crockpot slow cooker with soup ladle

Crockpot Chicken Vegetable Soup

Crockpot chicken vegetable soup is packed with tender chicken and fresh veggies slow-cooked to perfection for a comforting, hearty meal!
Prep Time15 minutes
Cook Time4 hours
Total time4 hours 15 minutes
Yield 8 1-cup servings
Author Traci
4.98 from 210 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 1 pound Boneless Skinless Chicken Thighs
  • Sea Salt, as needed for seasoning
  • ¼ teaspoon Black Pepper
  • 1 pound Potatoes, ½-inch diced (about 2 cups)
  • 2 ribs Celery, diced (about 1 cup)
  • 1 large Carrot, diced (about 1 cup)
  • ½ medium Onion, diced (about 1 cup)
  • 4 cloves Garlic, minced
  • 1 Bay Leaf
  • 1 teaspoon Fresh Thyme, or ¼ teaspoon dried thyme
  • 6-8 cups Chicken Broth
  • 1 cup Peas, fresh or frozen
  • Salt and Pepper, to taste
  • 2 tablespoons Fresh Parsley, chopped

Instructions

(See recipe footnotes for stove instructions)

  • Place CHICKEN THIGHS in the Crockpot. Generously season their surface with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.
  • Cover the cooker and cook on HIGH for 3-4 hours or LOW for 8 hours. *see recipe footnote
  • Check the chicken for doneness by inserting a meat thermometer into the thickest part. It should read 165°F.
  • Transfer chicken thighs to a plate and shred with two forks. Stir the shredded chicken back into the soup. Add the PEAS and continue heating until warmed through.
  • Remove the bay leaf. Add more SALT and PEPPER, to taste. Serve warm, garnished with chopped PARSLEY.
  • To store, cool the soup completely. Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed). Thaw overnight in the refrigerator.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

If using rotisserie chicken: I recommend adding it near the end of the cook cycle to ensure that it stays moist and tender.
Cut vegetables evenly: When dicing your potatoes, carrots, and celery, cut them into consistent-sized pieces to ensure even cooking.
No need for precooking: Save time by skipping the stove. Everything goes straight into the crockpot.
Frozen peas: If you're using frozen peas, there's no need to thaw them. Add them in during the last 30 minutes to prevent them from getting too soft.
Slow cooker timing: Crockpot models may vary, so your soup may cook faster or slower than the stated recipe time. Adjust accordingly.
Adjust the salt before serving: This soup has very simple seasonings, so it's crucial to add more salt to taste once it is fully cooked.
_____________________
Stove instructions
Place the chicken thighs in a large soup pot and season with salt and pepper. Add the potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot. Add the peas and simmer for another 5-10 minutes until heated through.

Equipment

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 861mg | Potassium: 413mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1803IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner Recipes, Soup
Cuisine American
Diet Gluten Free
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.98 from 210 votes (169 ratings without comment)

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  1. Donna says

    5 stars
    There is nothing better than chicken soup when the weather cools and the sniffles start, nothing except chicken soup in the crock pot that is 🙂 This makes it so much easier to get together a big pot of comfort. Love it!

    Reply

    • Traci Antonovich says

      Thanks Donna! It is one giant pot of comfort...well-said! 🙂

  2. Amanda says

    5 stars
    I have had SUCH a craving for chicken soup lately, but haven't found the time to make it. It's the perfect time of year for something cozy and satisfying, and I LOVE that this recipe is made in the slow cooker. Such a convenient way to have a hearty bowl of soup without having to babysit the pot on the stove. I'm sure this will become a cool weather staple in my house!

    Reply

    • Traci Antonovich says

      Thanks Amanda! Yes, this soup is perfect for that! Cheers to soup season 🙂

  3. Marisa Franca says

    5 stars
    Absolutely marvelous recipe. We love soup and this is pure comfort food. Sipping on hot chicken flavored broth is wonderful. The slow cooker is fabulous for making nutritious and easy meals. Will be making this recipe.

    Reply

    • Traci Antonovich says

      Thanks Marisa, your comment has me all wanting this soup right now! 😉

  4. Dana Sandonato says

    5 stars
    Nothing beats a hearty homemade chicken soup. My grandma used to make a small fresh pot every day for lunch, and my Mom used to make it quite often! The whole homemade soup thing definitely rubbed off on me, and I can't wait to try this. I love adding new soups to my arsenal.

    Reply

    • Traci Antonovich says

      Oh how lucky are you to have those memories of your grandma and mom...so sweet! I love the thought of this being in your collection, Dana 😉

  5. Tina says

    5 stars
    It is definitely soup season here in Utah. Your veggie soup looks amazing. What I really like about using the crockpot is that when you come home, the house smells like somebody has been cooking for me:P Definitely will have to make this soon, thanks for this recipe!

    Reply

    • Traci Antonovich says

      Thanks Tina! I'm right there with you on the delicious smells upon coming home 😉

  6. Debra says

    5 stars
    This is so perfect for busy afternoons when we are all heading into different directions. I love the simple and wholesome ingredient list for a healthier soup. This is a great crock pot alternative and thanks for the tip on the thighs instead of breasts.

    Reply

    • Traci Antonovich says

      Thanks Debra! Love hearing that 🙂

  7. Tracy says

    5 stars
    Yes to boneless chicken thighs!! They are our favorite. As is a true dump and go crock pot recipe. Pinning!

    Reply

    • Traci Antonovich says

      Yay! Thanks Tracy...hope you love it like we do! 🙂

  8. Carmy says

    5 stars
    This is perfect for this fall season! I'm already feeling the chill so I'm craving soup every day! I love soup made in crockpots since you can get set it and forget it then suddenly, soup's ready after errand's are done!

    Reply

    • Traci Antonovich says

      Haha yep! That's the best part about crockpots...getting ALL the errands done and diving into the good grub afterwards 🙂

  9. Sarah says

    5 stars
    I need to get my crockpot out of the cabinet and start making soup in it again! I'll do it as soon as it's not 4 million degrees here haha! I totally agree with you about the thighs vs breasts- they have so much more flavor anyway!

    Reply

    • Traci Antonovich says

      Haha I hear ya! If it weren't for cool nights where I live, I'd be skipping the soups too LOL. Thanks Sarah 🙂

  10. sue says

    I've made the switch to the Instant Pot recently, but this will be my first try at the slow cook setting!

    Reply

    • Traci Antonovich says

      Yes, I switched about a year ago, but still like to use the slow cooker when I want the all-day cook 🙂

  11. Lisa says

    5 stars
    I agree, chicken thighs are a much better option for slow cooking because they stay meaty, moist and tender regardless of how long they're cooked. Your chicken soup looks very good for the soul -- and I really love the chunks of potatoes and vegetables. I'm making this one as soon as our weather starts to change.

    Reply

    • Traci Antonovich says

      Thank you Lisa! Love the "soul" comment 🙂 And I do hope you love this one!!

  12. Gloria says

    5 stars
    I love using my crockpot. With comfort food season around the corner, this soup would be a warm welcome on a cold day. I would make a HUGE pot...and have it for leftovers too.

    Reply

    • Traci Antonovich says

      Yay for Crockpot season!! Thanks Gloria...and cheers to all those leftovers! 🙂

  13. Soniya says

    This looks so delicious and full of amazing flavors! Can't wait to try it in my instant pot!!

    Reply

    • Traci Antonovich says

      Thanks Soniya...it's great in the Instant Pot!!

  14. Eden says

    5 stars
    Super easy and super comforting? Sign me up!

    Reply

    • Traci Antonovich says

      Haha...done and done! Thanks Eden 🙂

  15. Cindy Gordon says

    5 stars
    You drew me in with the word crockpot. Slow cooker meals make my life so much easier. Thanks for sharing a yummy recipe~

    Reply

    • Traci Antonovich says

      Thanks Cindy! Haha "crockpot" is def the magic word, isn't it 🙂

  16. Beth says

    5 stars
    Oh, I totally agree with you, thighs are the way to go! They add more flavor than breasts and you absolutely can't over cook them! This soup looks gorgeous!

    Reply

    • Traci Antonovich says

      Yes! So glad you get the thigh thing too! 😉

  17. Meredith says

    5 stars
    I am so glad I found your toss-and-go chicken soup recipe! This is just the type of quick and delicious dinner I need in my fall and winter weeknight meal rotation. Thank you!

    Reply

    • Traci Antonovich says

      Thanks Meredith! So excited for you to make it 🙂

  18. Patricia says

    It says Low for 2 hours and High for 8 hours. I'm confused... shouldn't it be the other way around? (Never made anything in a crockpot before, so I'm not sure.)

    Reply

    • Traci Antonovich says

      Yep Patricia, you're absolutely right 🙂 Good call...I just corrected it! Thanks so much for the heads up!

    • Patricia says

      No problem! I'll be making this on Sunday so I wanted to make sure I was doing it right lol. Thank you so much for the prompt response! I'm looking forward to it because I prefer dark meat over white meat, so I got excited when I saw this recipe uses dark meat 😀

    • Traci Antonovich says

      Yay...hope you love it! When it comes to boneless, slow cooker chicken, dark meat is the ONLY way to go b/c it doesn't dry out...and it tastes better 🙂 Please realize that the recipe yields 3.5 quarts (which is a LOT), but I usually freeze it. I think soon I'll adjust the recipe to yield 2 quarts. Enjoy!

    • Patricia says

      This may be a stupid question.... but if I double the recipe, does that mean the cook time has to be doubled as well?

    • Traci Antonovich says

      Hi Patricia, not a stupid question at all! If you double the recipe, it will take quite a bit more time for the crockpot to bring it to full heat, but once it's up to full temperature, it should not require longer cooking time. Hope that helps! Any more questions, I'm here 🙂

    • Patricia says

      5 stars
      This came out really well! My husband and I both ate it up, and even our 3 year old enjoyed it! Will definitely make again!

    • Traci Antonovich says

      Awesome Patricia! I'm so glad to hear your family loves it! It's definitely been a hit with the kiddoes, I'm told. Thanks for taking the time to stop by and let me know! I appreciate it so much 🙂

  19. Monica says

    5 stars
    Yum, this looks fantastic! We are big fans of dark meat in general and I especially love cooking with chicken thighs, so I can totally see them being the perfect thing here!

    Reply

    • Traci Antonovich says

      Thanks so much, Monica...I've always loved darker meat, even as a kid! You just can't go wrong 🙂

  20. Lizzie says

    5 stars
    I love simple warming slow cooker food! Never had chicken breast dry out in the slow cooker though, I just smother it in sauce. I often choose thighs because they cook quickly and stay moister on the stove, and are cheaper. I can see how they would also be more flexible in the slow cooker too. And research is showing that saturated fat isn't as bad as we once thought it was ! Win.

    Reply

    • Traci Antonovich says

      Haha love your point of view about the sat fat, Lizzie 😉 Yeah, those chicken thighs, they can take a beating all day and they're still so tender. Love 'em! Thanks so much 🙂

  21. Heather LeGuilloux says

    I will be adding this to my list of crockpot recipes.. I love the convenience of having my slow cooker do most of the work for me. 🙂

    Reply

    • Traci Antonovich says

      Awesome Heather...glad to hear it! This one is nearly hands free - hope you love it like I do 🙂

  22. Dannii says

    5 stars
    I love making soup in the slow cooker at this time of year. It's perfect for putting on before you go out for a long walk. This looks really hearty.

    Reply

    • Traci Antonovich says

      Thanks so much Dannii! I'm with you...love coming home to the smells 🙂

  23. Emma says

    This is EXACTLY the recipe I need right now!!! No fuss but all the flavour. Thanks for sharing!

    Reply

    • Traci Antonovich says

      Yaayyy! Love hearing that Emma because I feel the exact same way about it. Just doesn't get any easier 🙂 Thanks so much!

  24. Cindy Myles says

    My social club feeds the homeless during the holidays. I made this and it was a hit! Very flavorful and the chicken was perfect!

    Reply

    • Traci Antonovich says

      Cindy, thank you for your community service. And I'm so happy to hear this was a chosen recipe...I'm honored! Glad the chicken worked out...can't go wrong with the thigh meat 🙂 Cheers to your social club!

  25. Chalsea says

    Once my chicken is cooked and shredded when can I add it to crock pot with the broth and veggies? I boiled the chicken first and then shredded it. I’m just trying to figure out whether I add it now with 3 hours left or not until I add my noodles.

    Reply

    • Traci Antonovich says

      Hi Chalsea, if your chicken is fully cooked, I'd wait to add it near the end of the cooking cycle, otherwise it may get leathery...you don't want that. Does that answer your question? Let me know, otherwise, thanks for making my recipe! I usually make it using boneless, skinless thighs and they go in at the beginning and cook for 4 hours.