Description
This hearty Crockpot Chicken Vegetable Soup is a comforting and nutritious one-pot meal featuring tender chicken thighs, diced vegetables, and a flavorful broth. Perfect for a cozy lunch or dinner, it’s easy to prepare and slow-cooked to perfection, delivering a warm and satisfying dish that serves eight.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs
- Sea salt, for seasoning
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- Salt and pepper, to taste
Vegetables
- 1 pound potatoes, ½-inch diced (about 2 cups)
- 2 ribs celery, diced (about 1 cup)
- 1 large carrot, diced (about 1 cup)
- ½ medium onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 cup peas (fresh or frozen)
Liquids and Garnish
- 6-8 cups chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine Ingredients: Place the chicken thighs in the slow cooker and season generously with sea salt and black pepper. Add the diced potatoes, celery, carrots, onion, minced garlic, bay leaf, fresh or dried thyme, and pour in the chicken broth.
- Cook: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 8 hours, allowing the ingredients to meld and the chicken to become tender.
- Shred Chicken: Check the chicken’s internal temperature to ensure it reaches 165°F for safety. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken back to the soup.
- Add Peas: Stir in the peas and continue heating the soup until the peas are warmed through, about 5-10 minutes.
- Season and Serve: Remove the bay leaf. Taste the soup and season with additional salt and pepper as needed. Serve warm, garnished with chopped fresh parsley for added flavor and color.
Notes
- You can substitute chicken breasts for thighs, but thighs remain juicier when slow-cooked.
- Adjust the amount of broth based on your preferred soup thickness.
- Use frozen peas when fresh are unavailable; just ensure they are fully heated.
- For added flavor, consider adding a squeeze of lemon juice or a dash of hot sauce when serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
