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Crockpot Chicken Vegetable Soup

overhead shot of Crockpot Chicken Vegetable Soup in a white bowl
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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.

Ingredients

Units Scale
  • 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)

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.

Find it online: https://fitslowcookerqueen.com/crockpot-chicken-vegetable-soup/

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