This Slow Cooker Soup Collection is like having a warm hug waiting for you whenever the day feels chilly or rushed. It’s packed with all kinds of comforting soups that cook slowly throughout the day, filling your kitchen with cozy scents and your belly with hearty flavors. From chunky vegetable stews to creamy broths, each soup offers something tasty and satisfying without needing a lot of hands-on time.
I love using my slow cooker for soup because it takes all the guesswork out of dinner. You just toss in your ingredients in the morning, set it to cook, and by evening you have a meal that feels homemade and special. It’s my go-to when I’m busy or just want something easy that tastes like it took hours to prepare. Plus, the leftovers always taste even better the next day!
My favorite way to serve these soups is with a slice of crusty bread or a sprinkle of cheese on top, making it perfect for relaxing evenings or casual family dinners. I have fond memories of coming home to the smell of soup bubbling away, knowing that a warm and nourishing meal was ready and waiting—it’s the simple, everyday magic of slow cooker soups.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts or thighs works well. Thighs stay juicier, but breasts are leaner. For a vegetarian option, swap chicken for extra beans or lentils.
Vegetables: Carrots, celery, and potatoes add hearty texture and flavor. Feel free to use sweet potatoes or add zucchini for a twist. Frozen peas and corn are great for color and sweetness.
Kidney Beans: These add protein and creaminess. You can substitute with cannellini or black beans if preferred, or leave them out for a less dense soup.
Chicken Broth: This is the soup base providing depth. Use vegetable broth for a vegetarian version, or add a splash of white wine for extra flavor.
Heavy Cream or Half-and-Half: This gives the soup a rich, silky finish. For a lighter option, replace with coconut milk or omit altogether.
How Do You Get Tender Chicken and Perfect Veggies in a Slow Cooker Soup?
Cooking chicken and vegetables just right in a slow cooker means timing and layering matter.
- Add raw veggies and chicken at the start so they gently cook for hours, absorbing flavors.
- About 30 minutes before serving, remove chicken to shred. This prevents overcooking and keeps the meat tender.
- Returning shredded chicken late into the soup allows it to stay juicy without drying out.
- Adding cream at the end keeps it fresh and rich rather than curdling during long cooking.
Also, sautéing onions and garlic beforehand boosts flavor, but you can skip this for simplicity. Just add them raw and let the slow cooker do the work.
Equipment You’ll Need
- Slow cooker – essential for cooking soup low and slow without much fuss.
- Cutting board and sharp knife – for chopping vegetables and chicken safely and quickly.
- Wooden spoon or ladle – perfect for stirring and serving your soup.
- Measuring cups and spoons – to add the right amounts of broth, spices, and cream.
- Skillet (optional) – great if you want to sauté onions and garlic before adding to the slow cooker.
Flavor Variations & Add-Ins
- Swap chicken for shredded beef or pork for a richer, meatier soup.
- Use coconut milk instead of cream for a dairy-free, slightly sweet flavor.
- Add beans like chickpeas or black beans to boost fiber and protein.
- Mix in chopped kale or spinach near the end for extra greens and nutrients.
How to Make Hearty Slow Cooker Chicken Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into chunks
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp olive oil (optional, for sautéing onion and garlic)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes around 10 minutes to prep, plus 3 to 7 hours of cooking time depending on your slow cooker settings. Use low heat for 6–7 hours for deep flavors or high heat for 3–4 hours if you’re short on time.
Step-by-Step Instructions:
1. Sauté Onion and Garlic (Optional):
In a medium skillet, heat olive oil over medium heat. Cook the chopped onion and minced garlic for 2–3 minutes until they become soft and fragrant. This step adds extra flavor but can be skipped for convenience.
2. Add Ingredients to Slow Cooker:
Place the sautéed onion and garlic into the slow cooker. Add chicken chunks, carrots, celery, potatoes, corn, peas, kidney beans, and diced tomatoes with their juice.
3. Pour in Broth and Season:
Pour the chicken broth over all the ingredients in the slow cooker. Sprinkle dried basil, oregano, thyme, salt, and pepper over everything. Give it a gentle stir to combine.
4. Cook the Soup:
Cover the slow cooker and cook on low for 6–7 hours, or on high for 3–4 hours. The chicken should be fully cooked, and the vegetables tender at this point.
5. Shred Chicken and Finish Soup:
About 30 minutes before serving, take the chicken pieces out and shred them with two forks. Return the shredded chicken to the slow cooker. Pour in the heavy cream or half-and-half and stir well. Taste and adjust seasoning if needed.
6. Serve and Enjoy:
Let the soup cook for another 15 to 30 minutes on low so flavors meld. Serve hot, topped with fresh chopped parsley. Pair it with crusty bread for a hearty, comforting meal.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure it’s fully thawed before adding to the slow cooker. For best results, thaw overnight in the fridge or use the cold water method to speed up thawing.
Can I Make This Soup Vegetarian?
Absolutely! Replace chicken with extra beans, lentils, or tofu, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Soup?
Yes, this soup freezes well! Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
