This slow cooker chicken vegetable soup is the ultimate easy comfort food. With tender chicken, hearty vegetables, and savory broth, it’s the perfect hands-off dinner!

Slow cooker chicken vegetable soup in the base of the crockpot with a wooden spoon for serving.

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Jamielyn Nye

Easy Dump and Go Crockpot Soup

I usually make a hearty vegetable beef soup, but sometimes I like to switch it up with this crockpot chicken vegetable soup. It’s leaner, still hearty, and all I have to do is toss everything into the slow cooker and let it simmer.

The mix of potatoes, veggies, tender chicken, and a perfectly seasoned tomato broth with Italian seasoning and lemon pepper is so cozy and flavorful. If you enjoy this combination, you might also love my albondigas soup.

I’m all about healthy dinners that don’t take much effort, like this slow cooker soup or my crockpot cabbage soup. The best part is that leftovers store beautifully, so I can portion out a few freezer meals and have something nourishing ready to go.

Ingredient Notes

  • Chicken breasts: The recipe calls for boneless, skinless chicken breasts, but thighs or a mix of both can be used. Shred once tender.
  • Chicken broth: A boxed broth works great, though homemade chicken or turkey stock makes the soup even richer.
  • Mixed vegetables: Frozen mixed veggies keep this slow cooker chicken and vegetable simple to prep, but you can use freshly chopped carrots, celery and onion.
  • Potatoes: Peeled and diced russet or Yukon gold potatoes add heartiness.
  • Seasonings: Italian seasoning and lemon pepper give the broth great flavor. Regular black pepper works too.
  • Tomatoes: Crushed tomatoes bring body and a slightly tangy depth to the broth.
  • Fresh herbs : Add chopped parsley or basil just before serving for a fresh finish.
Close up of crockpot chicken vegetables soup.

Recipe Tips

  • Rotisserie chicken. If you have leftover rotisserie chicken this is a good soup to use it in. Stir in at the end.
  • Vegetarian. You can omit the chicken completely and keep the recipe as is, or add a few more veggies and a can of beans.
  • Pasta. Toss in some short cooked pasta noodles.
  • Greens. Increase the nutrients in this soup by adding a couple of handfuls of spinach or kale at the end, and allow it to wilt in the heat.
  • Spice. Toss in a few red pepper flakes for added heat or add a splash of hot sauce at the end.
  • Taste and adjust. Check the seasoning before serving. Add more salt if needed, or stir in a splash of soy sauce for a boost of umami flavor.
Chicken vegetable soup in a bowl with spoon and crusty bread on the side.

Love soup recipes? Try my crockpot lasagna soup, crock pot chicken tortilla soup and crockpot potato soup.

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Slow cooker chicken vegetable soup in the base of the crockpot with a serving spoon.

Slow Cooker Chicken Vegetable Soup

5 from 18 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6
This slow cooker chicken vegetable soup is the ultimate easy comfort food. With tender chicken, hearty vegetables, and savory broth, it’s the perfect hands-off dinner!
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Ingredients 

  • 1 pound boneless skinless chicken breasts , about 2-3 large breasts
  • 32 ounces chicken broth (1 container)
  • 2 cups frozen mixed vegetables
  • 2 to 3 potatoes , peeled and diced
  • 1 ½ cups celery , about 4 stalks (chopped)
  • 1 cup onion , chopped
  • 29 ounces crushed tomatoes
  • 2 teaspoons minced garlic , about 4 cloves
  • 1 ½ teaspoons Kosher salt
  • 2 teaspoons Italian seasoning
  • ½ teaspoon lemon pepper , or regular pepper

For topping: Fresh basil or parsley

Instructions

  • Add 1 pound chicken, 2 cups frozen vegetables, 2-3 diced potatoes, 1 1/2 cups celery, 1 cup onion, 32 ounces broth, 29 ounces crushed tomatoes, 2 teaspoons minced garlic, 1 1/2 teaspoons salt, 2 teaspoons Italian seasoning and 1/2 teaspoon lemon pepper in a crockpot.
  • Place the lid on top and cook on high for 3-4 hours or 5-6 hours on low. Cook until the chicken shreds easily and the vegetables are tender. Shred chicken and return to the crockpot and stir gently to combine.
  • Ladle the soup into bowls. Add fresh herbs like parsley or basil if desired. Serve with your favorite toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations: This recipe is easy to customize with different vegetables you have on hand. Sometimes I like to chop up a zucchini or squash. Bell peppers are also a great addition. Sometimes I’ll top with avocado and olives.
Freezer instructions: This recipe makes a great freezer meal. Allow to cool and then place the leftovers in a Ziplock bag or freezer container. Freeze for up to 3 months. Thaw and warm before eating.

Nutrition

Calories: 195kcal, Carbohydrates: 23g, Protein: 22g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1453mg, Potassium: 1050mg, Fiber: 6g, Sugar: 8g, Vitamin A: 3527IU, Vitamin C: 33mg, Calcium: 104mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How do I store chicken vegetable soup?

Once cooled, place the soup in an airtight container and refrigerate for up to 4 days. It makes an easy grab-and-go lunch.

What is the best way to reheat leftovers?

For a single serving, warm it in the microwave until heated through. For larger portions, transfer the soup to a pot and simmer on low on the stove until hot.

Can I freeze chicken vegetable soup?

Yes, this soup freezes well! Once completely cooled, portion it into freezer-friendly bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave.