There’s something so deeply comforting about walking into your kitchen and being greeted by the warm, savory scent of soup simmering away.
This Crockpot Chicken Vegetable Soup is one of those easy, hearty recipes that feels like a warm hug in a bowl.
It’s nourishing, creamy, and packed with tender chicken and colorful veggies — and the best part? Your slow cooker does most of the work.
Why I Love This Recipe
Set-it-and-forget-it simplicity for busy days
Creamy, rich texture without being heavy
Loaded with fresh vegetables and lean protein
Family-friendly, freezer-friendly, and always satisfying
Pairs perfectly with bread or biscuits for the coziest meal
What You’ll Need (Ingredient Highlights)
Chicken: Boneless, skinless thighs or breasts – both work well.
Vegetables: Carrots, celery, potatoes, and peas bring vibrant flavor and nutrition.
Chicken broth: Forms the savory base of the soup.
Heavy cream + flour: Adds rich, creamy body to the soup.
Seasonings: Garlic powder, onion powder, thyme, parsley, salt, and pepper for comforting depth.
Pro Tips Before You Start
Dice the potatoes small so they cook evenly in the crockpot.
Want a thicker soup? Use an extra tablespoon of flour or cornstarch.
For a lighter version, swap heavy cream with half-and-half or plain Greek yogurt.
Add the peas at the end to keep their color and texture bright.
Stir gently after adding cream to avoid breaking the potatoes.
How to Make Crockpot Chicken Vegetable Soup
Step 1: Prep the Base
Add chicken, broth, carrots, celery, potatoes, garlic powder, onion powder, thyme, parsley, salt, and pepper to the crockpot.
Stir well to combine everything.
Step 2: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and veggies are tender.
Step 3: Shred the Chicken
Remove the chicken pieces and shred them with two forks.
Return the shredded meat to the crockpot and stir.
Step 4: Thicken the Soup
In a small bowl, whisk the heavy cream with flour (or cornstarch if gluten-free) until smooth.
Stir this mixture into the soup.
Step 5: Finish with Peas
Add frozen peas, stir, and cook on HIGH for another 15–20 minutes until the soup thickens slightly and the peas are heated through.
Step 6: Serve and Enjoy
Ladle into bowls and serve hot with crusty bread, biscuits, or crackers.
Enjoy the cozy vibes!
What to Serve It With
This soup is perfect with:
Warm crusty baguette or sourdough
Cheddar biscuits or cornbread
A fresh side salad for balance
Grilled cheese sandwiches for dipping
Simple crackers for crunch
Variations / Substitutions
Use turkey instead of chicken — great for holiday leftovers!
Try sweet potatoes instead of white potatoes for a twist.
Add spinach or kale during the last 10 minutes for extra greens.
Make it dairy-free by skipping cream and thickening with blended potato.
Spice it up with a pinch of chili flakes or cayenne.
Storage & Leftovers
Let soup cool completely before storing.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight and reheat gently.
Reheat: Microwave individual bowls or warm over medium heat on the stovetop.
FAQs
Can I use rotisserie chicken instead?
Yes! Add cooked, shredded chicken during the last 30 minutes of cooking.
Can I make this without cream?
Yes, just omit the cream or use a dairy-free alternative like coconut milk or cashew cream.
Can I cook this on the stovetop?
Absolutely — simmer everything in a large pot for about 45 minutes, then follow the same thickening steps.
Will frozen vegetables work?
Yes, you can substitute frozen carrots, peas, or mixed veggies.
Just add them toward the end of cooking.
Can I make it vegetarian?
Yes! Use vegetable broth and substitute chickpeas or tofu for the chicken.
Does it thicken more after cooling?
It does! It becomes thicker once chilled, so add a splash of broth when reheating.
What’s the best way to reheat frozen soup?
Thaw overnight in the fridge, then reheat in a pot over medium-low heat until hot.
Final Thoughts
This Crockpot Chicken Vegetable Soup is a classic in my kitchen.
It’s the kind of recipe I turn to when I need warmth, comfort, and ease.
Whether you’re feeding the family or stocking the freezer, this soup checks all the boxes — hearty, flavorful, and ready to nourish.
Just set it, forget it, and enjoy every spoonful.
Cozy Crockpot Chicken Vegetable Soup
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- ½ cup frozen peas
- ½ cup heavy cream
- 3 tbsp flour or cornstarch for gluten-free
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add chicken, broth, carrots, celery, potatoes, garlic powder, onion powder, thyme, parsley, salt, and pepper to crockpot.
- Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to crockpot.
- In a small bowl, whisk heavy cream with flour or cornstarch. Stir into soup.
- Add peas and cook on HIGH for 15–20 minutes until thickened.
- Serve hot with bread or biscuits.
- See full steps with tips & photos → https://mischacrossing.com/crockpot-chicken-vegetable-soup/
Notes
- Use chicken thighs for a juicier result.
- Want it lighter? Swap the cream with milk or coconut milk.
