Slow Cooker Chicken Vegetable Soup

A hearty and comforting slow cooker chicken vegetable soup made with bone-in chicken pieces, chunky vegetables, and rich golden broth. Only 10 minutes of prep needed.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 502

Ingredients Equipment Method Notes

Ingredients

4 chicken thighs skin on, bone in
4 chicken drumsticks
1 medium onion peeled and finely chopped
2 cloves garlic peeled and minced
2 stalks celery sliced
3 medium carrots roughly chopped
2 medium potatoes peeled and cut into bite-size chunks
1 bay leaf removed before serving
0.25 tsp salt adjust to taste after cooking
0.5 tsp black pepper
4.25 cups strong chicken stock or water plus 4 stock cubes
freshly chopped parsley or thyme for serving
crusty bread for serving

Equipment

Slow cooker or Crockpot
Tongs
Two forks
Chopping board

Method

Add the chicken thighs, drumsticks, onion, garlic, celery, carrots, potatoes, bay leaf, salt, pepper, and chicken stock into the slow cooker. Stir to combine.
Place the lid on and cook on LOW for 6 hours or on HIGH for 4 hours. Do not lift the lid during cooking.
Using tongs, remove the chicken pieces from the slow cooker. Remove and discard the bay leaf.
Place the chicken on a chopping board. Remove and discard the skin. Shred the meat from the bones using two forks, then discard the bones.
Return the shredded chicken to the slow cooker and stir to combine. Taste the broth and adjust salt and pepper as needed.
Ladle into bowls, top with freshly chopped parsley or thyme, and serve hot with crusty bread.

Notes

Use bone-in skin-on chicken for the richest broth. Do not over-season before cooking as saltiness varies by stock brand. Taste and adjust at the end. Freezes well for up to 3 months. Add cooked noodles or rice to bowls at serving time to prevent them from absorbing all the broth.