Go Back
Crockpot Chicken and Vegetable Soup: Slow cooker chicken and vegetable soup in a bowl with carrots, celery, and potatoes.

Crockpot Chicken and Vegetable Soup – Healthy Crockpot Comfort

Healthy crockpot chicken soup with carrots, celery, and potatoes — a dump‑and‑go dinner that’s packed with lean protein and vegetables
Print Recipe Pin Recipe

Equipment

  • Crockpot / slow cooker
  • Cutting board and knife
  • Measuring cups and spoons
  • - Ladle

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 4 cups low‑sodium chicken broth
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 medium potatoes diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt & black pepper to taste

Instructions
 

  • Prep ingredients: Dice vegetables and trim chicken as needed.
  • Dump and go: Add all ingredients to the crockpot. Stir to combine.
  • Cook: Cover and cook on low for 6 hours (or high for 3–4 hours) until chicken is cooked through and vegetables are tender.
  • Shred chicken: Remove chicken breasts, shred with forks, and return to the pot. Stir and season to taste.

Notes

Add leafy greens like spinach or kale in the last 30 minutes for extra nutrients.
Use diced sweet potatoes for a different flavor profile.
Store leftovers in airtight containers for up to 4 days.