Crockpot Chicken Vegetable Soup

Crockpot chicken vegetable soup is an easy and hearty soup that is packed with chicken, nutritious vegetables, and protein-rich white beans.  This nourishing, well-balanced soup is created with minimal prep time since it’s cooked in the slow cooker. It’s perfect for busy weeknights or when you want to make a big batch of something delicious to enjoy. Instructions to make this simple chicken vegetable soup in the Instant Pot are also included. 

Ingredients For Crockpot Chicken Vegetable Soup

• Chicken Breast or Thighs
• Frozen Vegetables
• Onion
• Garlic
• White Beans
• Diced Tomatoes
• Chicken Broth
• Seasonings: dried thyme, salt, pepper

How To Make Chicken Vegetable Soup In The Slow Cooker

Slow Cooker

1. Add all ingredients to the slow cooker. Stir gently.
2. Cook HIGH 2-3 or LOW 4-6.
3. Remove chicken, shred & add back into the slow cooker.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
2. Add the onions and cook for a 3-5 minutes or until soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
3. Add the broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the remaining ingredients .
5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
6. Remove chicken from the pressure cooker. Shred the meat. Stir the shredded chicken back into the pot.

FAQs & Tips

Can you use fresh vegetables?

You can use fresh or canned vegetables in place of the frozen. If you use canned, rinse & drain them first.  

Can I use different vegetables?

Absolutely. When it what the vegetables for this, the sky is the limit. Use our favorite veggies whether they are frozen, fresh, or canned.

What type of white beans should you use?

Use your preferred white beans whether they are Northern, navy, or cannellini beans. Since this recipe calls for cooked, canned white beans, be sure to drain & rinse them first.   

How do you store leftovers?

Store leftover slow cooker chicken vegetable soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

Chicken Soups

• Chicken Noodle

• Chicken Soup

• Lemon Chicken Orzo Soup

• Caprese Chicken Soup

• Chicken Zoodle Soup

Crockpot Chicken Vegetable Soup

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Crockpot chicken vegetable soup is an easy and hearty soup that is packed with chicken, nutritious vegetables, and protein-rich white beans.  This nourishing, well-balanced soup is created with minimal prep time since it’s cooked in the slow cooker. It’s perfect for busy weeknights or when you want to make a big batch of something delicious to enjoy. Instructions to make this simple chicken vegetable soup in the Instant Pot are also included.

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breast or thighs
• 12 ounces frozen vegetables
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 15 ounces canned white beans, drained & rinsed
• 15 ounces diced tomatoes with juices
• 4 cups low-sodium chicken broth
• 1 tablespoon dried thyme
• 1 1/2 teaspoons salt (or more)
• 1/2 teaspoon pepper
• 1 tablespoon oil (for Instant Pot only)

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Instructions

Slow Cooker

1. Add all ingredients to the slow cooker. Stir gently.
2. Cook HIGH 2-3 or LOW 4-6.
3. Remove chicken, shred & add back into the slow cooker.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
2. Add the onions and cook for a 3-5 minutes or until soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
3. Add the broth. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the remaining ingredients .
5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
6. Remove chicken from the pressure cooker. Shred the meat. Stir the shredded chicken back into the pot.

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