Easy Slow Cooker Chicken and Vegetable Soup
A nourishing, comforting soup made with tender slow-cooked chicken, hearty vegetables, and rich broth—perfect for effortless weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1.5 to 2 pounds boneless skinless chicken thighs
- 3 medium potatoes, peeled and diced
- 3 celery stalks, sliced
- 3 large carrots, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced or smashed
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup frozen peas (added near the end)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place potatoes, carrots, celery, onion, and garlic into the slow cooker. Lay chicken thighs on top, sprinkle with thyme, add bay leaf, and pour in chicken broth. Season lightly with salt and pepper.
- Cover and cook on low for 8 hours or high for 3–4 hours until vegetables are tender and chicken is shred-ready.
- Add frozen peas during the last 30 minutes of cooking.
- Remove chicken, shred with forks, and return to the slow cooker. Stir well.
- Adjust seasoning, remove bay leaf, garnish with fresh parsley, and serve warm.
Notes
Cut vegetables evenly for consistent cooking. Add delicate ingredients like greens at the end. Thin soup with extra broth if needed.