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A delicious bowl of Crockpot Soups is pictured, perfect for a comforting and easy meal.

Easy Crockpot Chicken Soup

This easy crockpot chicken soup is perfect for a chilly fall evening. The recipe is versatile and adaptable to different flavors and ingredients, making it a great starting point for your own crockpot soup adventures. The slow cooker tenderizes the chicken and develops deep flavors, resulting in a comforting and delicious meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken or vegetable broth
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes optional
  • 1 bay leaf
  • 1 cup chopped potatoes such as Yukon Gold or red potatoes
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Optional toppings: shredded cheese
  • Optional toppings: sour cream
  • Optional toppings: croutons

Equipment

  • 6-quart or larger slow cooker
  • Large Skillet
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Two forks

Method
 

  1. Optional: Sauté Aromatics: For a richer flavor, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Combine Ingredients: Transfer the sautéed vegetables (if using) to the slow cooker. Add chicken broth, chicken breasts, thyme, rosemary, red pepper flakes (if using), bay leaf, diced tomatoes, and potatoes. Season with salt and pepper to taste.
  3. Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender.
  4. Shred Chicken: Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Add Finishing Touches: Stir in frozen peas and parsley. Cook for another 5-10 minutes, until the peas are heated through.
  6. Season and Serve: Remove the bay leaf. Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings.

Notes

For best results, pre-sautéing the aromatics is highly recommended. Stagger the addition of vegetables, adding root vegetables earlier and delicate vegetables like peas towards the end. If using other proteins, adjust cooking time accordingly. Soup can be stored in the refrigerator for up to 3 days.