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Easy Crockpot Chicken Vegetable Soup

Easy Crockpot Chicken Vegetable Soup

A hearty, comforting, and easy-to-make chicken vegetable soup using your slow cooker. Packed with lean chicken, fresh vegetables, and savory broth perfect for chilly days or meal prep!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 3 carrots peeled and sliced
  • 3 celery stalks chopped
  • 1 medium onion chopped
  • 2 cups green beans fresh or frozen
  • 1 ½ cups corn kernels frozen or canned
  • 1 cup peas optional
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium chicken broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil optional, for sautéing onions

Equipment

  • Crockpot / Slow Cooker 6-quart size works best
  • Cutting board For prepping all the veggies and chicken
  • Chef’s knife To chop everything up quickly
  • Measuring spoons For seasoning accurately
  • Measuring cups For liquids and veggies
  • Ladle For serving the soup
  • Mixing spoon To stir everything together
  • Forks To shred the chicken after cooking

Method
 

  1. Prep your veggies: Wash and chop all vegetables.
  2. Layer in crockpot: Add chicken to the bottom. Top with all veggies, diced tomatoes (with juice), and seasonings. Pour in chicken broth.
  3. Cook LOW for 6–8 hours
  4. or Cook HIGH for 3–4 hours
  5. Shred the chicken: Remove the chicken once cooked. Shred it with two forks and return it to the soup. Stir well.
  6. Taste and adjust: Season with extra salt and pepper if needed.
  7. Serve hot: Garnish with fresh herbs or serve with crusty bread!