Name: Crockpot Chicken Vegetable Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs; Sea salt, 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

Description

This Crockpot Chicken Vegetable Soup is a hearty and comforting meal that’s perfect for busy days. Simply toss the ingredients into your slow cooker and let it simmer to perfection. Packed with tender chicken, a medley of vegetables, and a flavorful broth, it’s a satisfying and healthy dish.

Ingredients

Units Scale

1 pound boneless, skinless chicken thighs
Sea salt, for seasoning
1/4 teaspoon black pepper
1 pound potatoes, 1/2-inch diced (about 2 cups)
2 ribs celery, diced (about 1 cup)
1 large carrot, diced (about 1 cup)
1/2 medium onion, diced (about 1 cup)
4 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
6–8 cups chicken broth
1 cup peas (fresh or frozen)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped

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Instructions

Combine Ingredients: Place chicken thighs in the slow cooker. Season generously with salt and pepper. Add potatoes, celery, carrots, onion, garlic, bay leaf, thyme, and chicken broth.
Cook: Cover and cook on HIGH for 3-4 hours, or on LOW for 8 hours.
Shred Chicken: Check chicken for doneness (internal temperature should reach 165°F). Remove chicken, shred with forks, and return to the pot.
Add Peas: Stir in peas and continue heating until warmed through.
Season and Serve: Remove bay leaf. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.

Notes

Rotisserie Chicken: If using rotisserie chicken, add it near the end of the cooking time.
Evenly Cut Vegetables: Dice vegetables into consistent sizes for even cooking.
Frozen Peas: No need to thaw frozen peas before adding them to the soup.
Slow Cooker Timing: Cooking times may vary depending on your slow cooker model.
Salt Adjustment: Adjust salt to taste before serving.
Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 180kcal
Sugar: 3g
Sodium: 400mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg