Cozy Crockpot Chicken Vegetable Soup
This slow cooker soup features juicy chicken, hearty vegetables, and a creamy finish, all made in one pot with minimal effort. It’s nourishing, family-friendly, and perfect for meal prep or cold days.
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.