Crockpot chicken vegetable soup is an excellent dish to prepare when the day has other plans for you. This set-and-forget recipe practically makes itself, and it's loaded with nutrition, thanks to the vegetables and grilled chicken.
Crockpot Chicken Vegetable Soup
A soup with chicken and vegetables hits all the right notes in the nutrition department. This slow-cooker chicken vegetable soup essentially prepares itself once it’s in the slow cooker, so it’s an excellent dish to make early when the rest of your day is packed with other plans. It’s also an excellent recipe for raiding the freezer and pantry for canned and frozen items to include in the soup. And, oh yeah—it’s delicious!
Ingredients for Crockpot Chicken Vegetable Soup 
- Chicken broth: Chicken broth is the base for this tasty soup, plus it makes the chicken strips even more flavorful.
- Canned tomatoes: Tomatoes provide flavor, color and texture, as well as vitamin C, iron and potassium. For this recipe, don’t drain the tomatoes before adding them to the soup.
- Frozen corn: Corn brings color and texture, and it plays well in this soup packed with vegetables.
- Red potatoes: The potatoes make this a heartier soup, like a full meal in one bowl.
- Onion: Onion helps flavor the soup broth and adds a little bit of texture.
- Red or yellow pepper: Diced red or yellow peppers make this soup more colorful. The peppers add texture too.
- Green pepper: The green pepper adds even more color variation to the soup.
- Canned green chiles: Chiles bring a little heat to this crock pot vegetable soup with chicken.
- Cumin: Cumin adds an earthy flavor and some color to the dish.
- Garlic powder: Garlic powder enhances the flavor of the broth.
- Frozen grilled chicken breast strips: Since the chicken is already grilled, it’s that much less work for you.
- Baby spinach: Baby spinach brings nutrition and rich color to the dish.
Directions
Step 1: Prepare the soup
In a 4- or 5-quart slow cooker, add all the ingredients except the chicken and spinach. Cut the chicken strips into bite-sized chunks, if desired, to make them fit on a spoon a little more easily. Add the chicken to the slow cooker.
Step 2: Cook the soup
Set the slow cooker on low and cook the soup, covered, for 8 to 10 hours or until the potatoes are tender. Stir in the spinach at the very end, just before serving.
Recipe Variations
- Give it an Italian flair: Omit the cumin and chiles and replace them with Italian seasoning and a bay leaf (or your favorite combination of herbs such as basil or oregano), discarding the bay leaf when the soup’s done.
- Try fresh corn: Corn kernels fresh off the cob are delicious in this soup; charred or grilled corn tastes great in this dish as well!
- Add fresh garlic: Minced garlic (loads of it!) makes this soup extra garlicky-good.
- Use fire-roasted tomatoes: Swap the regular diced tomatoes for canned fire-roasted tomatoes. The roasting process adds extra flavor and the look of a chef-prepared specialty dish.
- Add black beans: Canned black beans (rinsed and drained first) add even more nutrition and variation to this slow-cooker chicken and vegetable soup. The black beans pair well with the cumin and the zesty flavors in this scrumptious dish.
How to Store Crockpot Chicken Vegetable Soup 
Store slow-cooker chicken vegetable soup in an airtight container in the refrigerator once the soup cools, then enjoy it within three to four days.
Can you freeze slow-cooker chicken vegetable soup?
Yes, this soup freezes well once it has cooled; just place it in a freezer-safe airtight container or zippered freezer bags with the air pressed out before sealing. It’ll keep in the freezer for up to three months; thaw it in the refrigerator the night before you want to reheat it.
Can you make Crockpot vegetable soup with chicken ahead of time?
This soup is an ideal dish to make a day or so ahead, as the flavors will blend together even better. Keep the soup in the refrigerator in an airtight container until you’re ready to reheat and enjoy it.
Crockpot Chicken Vegetable Soup  Tips
How can I make this soup lower in sodium?
Reduce the sodium in this soup recipe by choosing a low-sodium chicken broth. Drain and rinse the canned tomatoes and chiles if the sodium content is high on those particular products, or simply look for low-sodium versions. Always check product labels, as some canned and boxed goods contain far more sodium than you might expect.
Can I make this soup without a slow cooker?
Yes, this recipe works just as well on the stovetop in a large saucepan; simply cook the soup until the potatoes are tender, checking on them every 10 to 15 minutes until they’ve finished cooking. Stir the soup at least a few times during the cooking process to ensure nothing is sticking to the bottom and to blend the ingredients.
Can I use rotisserie chicken instead of frozen grilled chicken?
Yes, rotisserie chicken tastes delicious as it absorbs the flavors of the broth. Shred the chicken into bite-sized portions before adding it to the soup.
Slow-Cooker Chicken Vegetable Soup
Prep Time
15 min
Cook Time
480 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 2 cups chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (10 ounces) frozen corn
- 1-1/2 cups cubed red potatoes
- 1 medium onion, chopped
- 1 medium sweet red or yellow pepper, chopped
- 1 medium green pepper, chopped
- 1 can (4 ounces) chopped green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground pepper
- 1 package (22 ounces) frozen grilled chicken breast strips
- 1-1/2 cups fresh baby spinach
Directions
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-sized pieces; add to slow cooker.
- Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. —Amanda West, Shelbyville, Tennessee
Recipe Creator
