Slow Cooker Chicken Chunky Vegetable Soup Recipe

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5 from 2 votes
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Slow Cooker Chicken Vegetable Soup Recipe

Slow Cooker Chicken Chunky Vegetable Soup is great for a comforting meal that requires just a little bit of attention up front. It reminds me a bit of Coq au Vin, but without the red or white wine. Full of chunky vegetables, tender chicken, and a rich broth, it could easily be called a stew or even just be served on a pile of noodles or mashed potatoes if you didn’t want to go the whole soup route.

I love versatile meals like that, don’t you?

You can switch up how it is served and it’s like you’ve made a whole new dish.

Slow Cooker Chicken Vegetable Soup Recipe

I love that the rich flavors really shine from everything being browned before placed into the insert of the slow cooker to finish off.

And, here’s a little tip for you that my Mama used to do. Prep everything the night before and place into the insert. Then, cover the insert and place in the refrigerator overnight. The next morning, pull it out and allow it reach room temperature (about 30 minutes) and then put into your slow cooker and start the cooking process.

It’s a definite time-saver on those busy, busy mornings.

Slow Cooker Chicken Vegetable Soup Recipe

Here’s my recipe for Slow Cooker Chicken Chunky Vegetable Soup.

Slow Cooker Chunky Chicken Vegetable Soup Recipe

5 from 2 votes
Slow Cooker Chunky Chicken Vegetable Soup can be served as a traditional chunky soup or served over noodles or mashed potatoes for a versatile dish.
Prep Time: 10 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 25 minutes
Servings: 8

Ingredients 

  • 4 slices bacon, diced
  • (6-8) chicken thighs
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 2 cups button mushrooms, cut into fourths
  • 4 stalks celery, cut into 1″ pieces
  • 4 carrots, cut into 1/2′ pieces
  • 1/2 cup chicken stock or broth, or broth
  • 1 teaspoon dried thyme

Instructions 

  • Cook bacon pieces in a large skillet over medium-low heat until just crisp. Remove from skillet and set aside for later use. Leave bacon drippings in the skillet. Add chicken thighs to the skillet and brown on each side. Remove from skillet and set aside on a plate for later use. Add onions, garlic, mushrooms, celery, and carrots to the skillet and cook for about 5 minutes to lightly brown. Add a drizzle of olive oil if needed. Remove from skillet and add to the insert of the slow cooker.
  • Add chicken thighs to the slow cooker insert on top of the vegetables. Sprinkle with the bacon pieces.
  • Pour in the chicken stock and add the thyme.
  • Cook on low for 6-8 hours or on high for 3 hours.

Notes

Cooking time includes browning of recipe contents prior to cooking in slow cooker as well as slow cooking on low for 6 hours.

Nutrition

Calories: 181kcal | Carbohydrates: 7g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 209mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5215IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

I hope you enjoy this as much as we do.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




20 Comments

  1. Angela @ AnotherBitePlease says:

    ahhhhh….this looks so warm and cozy for the fall days that will soon be coming. And I love slow cooker dinners with your mama’s tip!

  2. Mary says:

    Beautiful photo! This sounds so good….love your mama’s tip! Will be making this for a fall meal. Thanks for a great recipe.

  3. DessertForTwo says:

    Yup, looks as delicious as it sounds! Printed for winter! 🙂

  4. Robin @ Simply Southern Baking says:

    Mmmm! Comfort food…perfect for fall!

  5. Rachel @ Baked by Rachel says:

    Perfect for the cooler days ahead!

  6. Cookin' Canuck says:

    I am yearning for fall foods (and sweaters & jeans), so this is really calling my name right now. What a fantastic recipe, Robyn!

  7. Kare @ Kitchen Treaty says:

    I love days where I can just pull the Crock Pot insert out of the fridge, throw it on, and come home to a fully cooked dinner! Best. Invention. Ever.

  8. Lori @ RecipeGirl says:

    THis looks fab- another to add to the list for those busy nights where we have sports and don’t get home until too late to make dinner!

  9. movita beaucoup says:

    You had me at bacon.

  10. Cookbook Queen says:

    This looks absolutely PERFECT for the cooler weather. My boys would love it!!