17 Delicious Crockpot Chicken Soup Recipes Easy

Just imagine coming home to the comforting aroma of chicken soup simmering in your crockpot—minimal effort, maximum flavor! Whether you’re craving a classic homestyle broth or something with a twist, our roundup of 17 delicious crockpot chicken soup recipes is your ticket to easy, hearty meals that warm the soul. Dive in and discover your next favorite dish that promises to delight your taste buds with every spoonful.

Hearty Crockpot Chicken Noodle Soup

Nothing soothes the soul quite like the simmering aroma of a homemade soup, especially as the evening light fades into the quiet of night. This Hearty Crockpot Chicken Noodle Soup is a gentle embrace in a bowl, perfect for those moments when you need a little extra warmth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken breasts
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 2 stalks)
• 1/2 cup diced onion (about 1 small)
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups uncooked egg noodles
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown, about 4 minutes per side. Transfer to the crockpot.
2. In the same skillet, add the carrots, celery, and onion. Cook until slightly softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Transfer to the crockpot.
3. Pour the chicken broth into the crockpot. Add the thyme and bay leaf. Cover and cook on low for 6 hours or high for 3 hours.
4. Remove the chicken breasts from the crockpot. Shred the chicken using two forks and return it to the crockpot.
5. Add the egg noodles to the crockpot. Cover and cook on high for an additional 15-20 minutes, or until the noodles are tender.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.

Every spoonful of this soup is a comforting blend of tender chicken, soft noodles, and vibrant vegetables. Serve it with a sprinkle of fresh parsley or a side of crusty bread for a truly heartwarming meal.

Creamy Crockpot Chicken and Wild Rice Soup

Wandering through the kitchen on a quiet afternoon, the thought of a warm, comforting bowl of soup seems to whisper from the crockpot, promising a blend of creamy textures and hearty flavors that only time and patience can bring together.

Ingredients

• 1 lb boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 cup wild rice blend (rinsed to remove excess starch)
• 4 cups chicken broth (low sodium preferred for control over seasoning)
• 1 cup heavy cream (half-and-half for a lighter version)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp butter (or olive oil for dairy-free)
• 1/4 cup all-purpose flour (for thickening, gluten-free if needed)

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
2. Sprinkle the flour over the vegetables, stirring constantly to coat and cook off the raw flour taste, about 2 minutes.
3. Transfer the vegetable mixture to the crockpot. Add the chicken breasts, wild rice, thyme, salt, and pepper. Pour in the chicken broth, ensuring everything is submerged.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the rice is cooked through.
5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
6. Stir in the heavy cream and let the soup warm through for an additional 10 minutes on low heat.
7. Taste and adjust seasoning if necessary before serving.

Mellow and rich, this soup cradles the wild rice’s nuttiness in a velvety embrace, with each spoonful offering a comforting bite of tender chicken and vegetables. Serve it with a crusty bread for dipping or a sprinkle of fresh herbs to brighten the deep, creamy flavors.

Spicy Crockpot Chicken Tortilla Soup

Now, as the evening light fades, there’s something deeply comforting about the idea of a warm, spicy soup simmering away, filling the kitchen with its inviting aroma. This Spicy Crockpot Chicken Tortilla Soup is just that—a hug in a bowl, perfect for those days when you crave both warmth and a little kick.

Ingredients

• 1 lb boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 can (15 oz) black beans, drained and rinsed (for protein and texture)
• 1 can (15 oz) corn kernels, drained (or frozen corn for crunch)
• 1 can (10 oz) diced tomatoes with green chilies (adjust to taste for spice)
• 4 cups chicken broth (low sodium recommended to control saltiness)
• 1 tsp ground cumin (toasted cumin seeds can be used for a deeper flavor)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)
• For serving: shredded cheese, avocado slices, cilantro, lime wedges, tortilla chips

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant. This builds a flavor base for the soup.
3. Transfer the onion and garlic mixture to the crockpot. Add the chicken breasts, black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Tip: Layering ingredients in this order helps distribute flavors evenly.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The soup is ready when the chicken is tender and easily shreds with a fork.
5. Remove the chicken breasts from the crockpot. Shred the chicken using two forks, then return it to the soup. Stir well to combine. Tip: Shredding the chicken outside the pot prevents it from becoming stringy.
6. Serve the soup hot, garnished with shredded cheese, avocado slices, cilantro, a squeeze of lime, and tortilla chips on the side for crunch.

Comforting yet vibrant, this soup boasts a rich broth with layers of spice, tender chicken, and hearty beans. For a creative twist, serve it over cooked rice or quinoa to make it even more filling, turning it into a complete meal that soothes and satisfies.

Healthy Crockpot Chicken Quinoa Soup

Remembering the warmth of a kitchen filled with the aroma of simmering soup, this recipe brings comfort without the fuss, perfect for those days when you crave something nourishing yet effortless.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 1 cup quinoa, rinsed (white or tri-color both work beautifully)
• 4 cups low-sodium chicken broth (homemade or store-bought)
• 2 cups water (adjust for desired soup thickness)
• 1 large carrot, diced (about 1 cup)
• 1 stalk celery, diced (about 1/2 cup)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion, carrot, and celery. Cook until softened, about 5 minutes, stirring occasionally.
2. Add minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Transfer the vegetable mixture to a crockpot. Add rinsed quinoa, chicken broth, water, salt, and pepper. Stir to combine.
4. Place chicken breasts on top of the quinoa mixture. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and quinoa is tender.
5. Remove chicken from the crockpot. Shred using two forks, then return to the soup. Stir well to distribute the chicken evenly.
6. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup sit for 5 minutes before serving to allow flavors to meld.

As you ladle this soup into bowls, notice the tender chunks of chicken and the quinoa’s slight bite, a texture contrast that’s surprisingly satisfying. The broth, rich with the essence of thyme and garlic, wraps around each ingredient like a cozy blanket. For a bright finish, a squeeze of lemon or a sprinkle of fresh parsley can elevate the flavors beautifully.

Comforting Crockpot Chicken and Dumpling Soup

Evenings like these call for something that wraps around you like a warm blanket, a dish that simmers patiently as the day unwinds. This comforting crockpot chicken and dumpling soup is just that, a gentle reminder of home and heart.

Ingredients

• 2 lbs chicken thighs, bone-in (for richer flavor)
• 4 cups chicken broth (low sodium preferred)
• 1 cup carrots, diced (about 2 medium)
• 1 cup celery, diced (about 2 stalks)
• 1 medium onion, diced (yellow or white)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp thyme, dried (or 1 tbsp fresh)
• 1/2 tsp black pepper (adjust to taste)
• 1 1/2 cups all-purpose flour (for dumplings)
• 2 tsp baking powder (ensure it’s fresh)
• 1/2 tsp salt (for dumplings)
• 3/4 cup milk (whole milk recommended)
• 2 tbsp unsalted butter, melted (for dumplings)

Instructions

1. Place chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper into the crockpot. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
3. Remove chicken thighs from the crockpot. Shred the meat, discarding bones, and return the meat to the pot.
4. In a medium bowl, whisk together flour, baking powder, and salt for the dumplings. Stir in milk and melted butter until just combined.
5. Drop tablespoon-sized dollops of dumpling dough into the simmering soup. Space them evenly.
6. Cover and cook on HIGH for 15 minutes, or until dumplings are cooked through and fluffy.

As the soup rests, the dumplings soak up the savory broth, becoming tender clouds amidst the hearty chicken and vegetables. Serve it in deep bowls, perhaps with a sprinkle of fresh parsley for a touch of color, and let the comfort of each spoonful carry you away.

Flavorful Crockpot Chicken Corn Chowder

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that simmers slowly, filling the air with warmth and anticipation. This crockpot chicken corn chowder is a gentle reminder of the simple joys in life, a dish that welcomes you home with open arms.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
• 4 cups chicken broth (low sodium for better control over seasoning)
• 1 can (15 oz) cream-style corn (adds a lovely texture)
• 1 can (15 oz) whole kernel corn, drained (for a bit of crunch)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for flavor)
• 2 tbsp butter (unsalted to manage saltiness)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust as needed)

Instructions

1. In your crockpot, melt the butter on the high setting. Add the diced onion and minced garlic, stirring occasionally until they become translucent, about 5 minutes.
2. Add the shredded chicken, both types of corn, chicken broth, and thyme to the crockpot. Stir to combine all ingredients evenly.
3. Cover and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld together beautifully.
4. Stir in the heavy cream during the last 30 minutes of cooking to prevent curdling and to enrich the chowder’s texture.
5. Season with salt and pepper to taste. Remember, it’s easier to add more seasoning later than to fix an overly salty dish.

Just as the day winds down, this chowder thickens into a creamy, hearty embrace, with the sweetness of corn playing off the savory depth of chicken. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and let the comfort wash over you.

Simple Crockpot Chicken Vegetable Soup

Yesterday, as the evening light faded, I found myself craving something warm, comforting, and effortlessly simple. This crockpot chicken vegetable soup is my go-to for such moments, a gentle reminder of home and heart.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 4 cups low-sodium chicken broth (homemade preferred for depth)
• 2 cups water (adjust for desired thickness)
• 1 cup diced carrots (about 2 medium, peel for smoother texture)
• 1 cup diced celery (about 2 stalks, leaves included for aroma)
• 1 cup diced yellow onion (or white for milder taste)
• 2 cloves garlic, minced (press for more intense flavor)
• 1 tsp dried thyme (or 1 tbsp fresh, finely chopped)
• 1 tsp salt (start with less, you can always add more)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (remove before serving to avoid bitterness)

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. Add the diced carrots, celery, and yellow onion over the chicken.
3. Sprinkle the minced garlic, dried thyme, salt, and black pepper evenly over the vegetables.
4. Pour the chicken broth and water into the crockpot, ensuring the ingredients are fully submerged.
5. Drop in the bay leaf, then cover with the lid.
6. Set the crockpot to low and cook for 6-7 hours, or high for 3-4 hours, until the chicken is tender and easily shreds.
7. Once cooked, remove the chicken and shred it using two forks, then return it to the soup.
8. Discard the bay leaf and taste the soup, adjusting seasoning if necessary.

Kindly let the soup sit for a few minutes before serving; this allows the flavors to meld beautifully. The broth is light yet flavorful, with tender vegetables and chicken that falls apart at the slightest touch. Serve it with a slice of crusty bread for dipping, or over a bed of steamed rice for a heartier meal.

Rich Crockpot Chicken Mushroom Soup

Falling leaves and the crisp whisper of autumn air call for a bowl of something deeply comforting and effortlessly made. This rich crockpot chicken mushroom soup, with its tender chunks of chicken and earthy mushrooms, simmers gently to perfection, filling your home with warmth and anticipation.

Ingredients

• 2 lbs boneless, skinless chicken thighs (for richer flavor, or breasts for leaner option)
• 8 oz cremini mushrooms, sliced (button mushrooms work too)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium recommended)
• 1 cup heavy cream (half-and-half for lighter version)
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Place the chicken thighs at the bottom of your crockpot.
2. Add the sliced mushrooms, diced onion, and minced garlic over the chicken.
3. Pour in the chicken broth, ensuring all ingredients are submerged.
4. Dot the top with butter and sprinkle thyme, salt, and pepper evenly.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
6. Remove the chicken thighs and shred them using two forks, then return the meat to the pot.
7. Stir in the heavy cream and let the soup warm through for an additional 15 minutes on LOW.
8. Adjust seasoning with salt and pepper if needed before serving.

Only the gentle hum of the crockpot breaks the silence as this soup transforms into a velvety, flavorful embrace. The mushrooms lend an umami depth, while the cream rounds out the edges, making each spoonful a cozy retreat. Serve it with a crusty loaf for dipping or over a mound of steamed rice to stretch it into another meal.

Zesty Crockpot Chicken Lime Soup

Evenings like these call for something light yet comforting, a dish that whispers of summer but hugs you like a warm blanket. This zesty crockpot chicken lime soup is just that—a melody of tangy and savory, slow-cooked to perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thawed if frozen)
• 4 cups chicken broth (low sodium preferred)
• 1 cup diced tomatoes (canned or fresh)
• 1 medium onion, diced (white or yellow)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 jalapeño, seeded and minced (adjust to heat preference)
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 avocado, diced (for serving)
• 1 cup tortilla strips (for serving)

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. Add the chicken broth, diced tomatoes, onion, garlic, jalapeño, cumin, and salt to the crockpot.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the crockpot. Stir in the lime juice and cilantro. Tip: Taste and adjust seasoning if necessary.
6. Cover and cook on HIGH for an additional 15 minutes to let the flavors meld.
7. Serve the soup hot, garnished with diced avocado and tortilla strips. Tip: For an extra zing, add a squeeze of fresh lime juice right before serving.

Silky avocado chunks melt into the broth, while the tortilla strips add a delightful crunch. The soup’s bright lime flavor balances the richness of the chicken, making each spoonful a perfect harmony of textures and tastes. Try serving it with a side of warm cornbread for a comforting meal that soothes the soul.

Classic Crockpot Chicken and Rice Soup

How comforting it is to let the slow cooker do the work, transforming simple ingredients into a warm, nourishing bowl of chicken and rice soup. This recipe, with its gentle simmer and familiar flavors, feels like a quiet afternoon spent wrapped in a favorite blanket.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 4 cups chicken broth (low-sodium preferred, adjust salt to taste)
• 1 cup diced carrots (about 2 medium, peel for smoother texture)
• 1 cup diced celery (about 2 stalks, leaves included for extra flavor)
• 1 small onion, finely diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (or 1 tbsp fresh, tied in a bundle for easy removal)
• 1 bay leaf (remove before serving to avoid bitterness)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust after cooking)

Instructions

1. Place the chicken breasts at the bottom of the crockpot, ensuring they lay flat for even cooking.
2. Add the rinsed rice, diced carrots, celery, onion, and minced garlic around and over the chicken.
3. Pour the chicken broth over the ingredients, ensuring everything is submerged for uniform cooking.
4. Season with dried thyme, bay leaf, salt, and pepper, stirring gently to distribute the spices without breaking the chicken.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork.
6. Remove the chicken to a cutting board, shred into bite-sized pieces using two forks, then return to the crockpot.
7. Discard the bay leaf, taste and adjust seasoning with more salt and pepper if needed.
8. Let the soup sit for 10 minutes off heat to thicken slightly before serving.

Just as the soup melds the tender chicken with the creamy rice, each spoonful offers a harmony of textures and flavors. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for a bright finish, turning this classic into something unexpectedly vibrant.

Savory Crockpot Chicken Barley Soup

Comfort comes in many forms, and today, it arrives as a warm, hearty bowl of soup that simmers gently in the crockpot, filling the kitchen with inviting aromas. This dish is a humble celebration of simple ingredients coming together to create something deeply satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for richer flavor, or breasts for leaner option)
• 1 cup pearl barley (rinsed well to remove any dust)
• 4 cups chicken broth (low sodium preferred to control saltiness)
• 2 cups water (adjust as needed for desired soup thickness)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 celery stalks, diced (adds a nice crunch)
• 3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf (remove before serving)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs and brown on both sides, about 3-4 minutes per side. Transfer to crockpot.
2. In the same skillet, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to crockpot.
3. Add rinsed barley, chicken broth, water, thyme, bay leaf, salt, and pepper to the crockpot. Stir to combine.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and barley is cooked through.
5. Remove chicken from crockpot, shred with two forks, and return to the soup. Discard bay leaf.
6. Adjust seasoning with salt and pepper if needed. Let soup sit for 10 minutes before serving to allow flavors to meld.

The soup emerges with a comforting thickness, the barley plump and tender, each spoonful a blend of savory chicken and earthy vegetables. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, turning a simple meal into a moment of warmth.

Quick Crockpot Chicken Pho Soup

Lazy afternoons call for meals that simmer gently, filling the home with warmth and aroma. This Quick Crockpot Chicken Pho Soup is just that—a comforting embrace in a bowl, ready with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken thighs (for tenderness)
• 4 cups chicken broth (low sodium preferred)
• 1 onion, thinly sliced (yellow or white for sweetness)
• 2 star anise pods (or 1/2 tsp ground anise for convenience)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp sugar (white or brown, to balance flavors)
• 4 oz rice noodles (soak in warm water for 10 mins before use)
• 1 cup bean sprouts (for crunch, optional)
• Fresh cilantro and lime wedges (for garnish)

Instructions

1. Place chicken thighs at the bottom of the crockpot.
2. Add chicken broth, sliced onion, star anise, and cinnamon stick over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
4. Remove chicken and shred with two forks. Tip: Reserve some broth to moisten the chicken if it seems dry.
5. Strain the broth to remove solids, then return shredded chicken to the crockpot.
6. Stir in fish sauce and sugar until dissolved. Tip: Taste and adjust seasoning now, as the noodles will dilute the flavor.
7. Add pre-soaked rice noodles and cook on HIGH for 10-15 minutes, until noodles are tender. Tip: Stir occasionally to prevent sticking.
8. Serve hot, topped with bean sprouts, cilantro, and a squeeze of lime for brightness.

Once ladled into bowls, the soup reveals layers of flavor—savory, sweet, and aromatic. The noodles soak up the broth beautifully, while the fresh garnishes add a lively contrast. Try serving with a side of sriracha or hoisin sauce for an extra kick.

Aromatic Crockpot Chicken Curry Soup

Lingering in the quiet of the morning, the thought of a warm, aromatic soup simmering away in the crockpot brings a sense of comfort and anticipation. This Aromatic Crockpot Chicken Curry Soup is a gentle embrace of flavors, perfect for those days when you crave something nourishing yet effortlessly prepared.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh for best flavor)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground turmeric (for color and health benefits)
• 4 cups chicken broth (low sodium preferred)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 medium carrots, sliced (for a hint of sweetness)
• 1 medium potato, cubed (Yukon gold holds shape well)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, curry powder, and turmeric, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to the crockpot, spreading evenly at the bottom.
5. Place chicken thighs on top of the onion mixture in the crockpot.
6. Pour chicken broth and coconut milk over the chicken, ensuring it’s mostly submerged.
7. Add sliced carrots and cubed potato to the crockpot, gently stirring to distribute.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
9. Remove chicken thighs, shred with two forks, and return to the crockpot, stirring to combine.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Once ready, the soup presents a harmonious blend of creamy coconut milk and rich curry spices, with tender chicken and soft vegetables. Serve it with a sprinkle of fresh cilantro or a side of warm naan bread for an extra touch of comfort.

Wholesome Crockpot Chicken Lentil Soup

How comforting it is to let the slow cooker do the work, filling the kitchen with the earthy aroma of lentils and tender chicken, a simple yet profound pleasure on a quiet evening.

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts for a leaner option)
• 1 cup dried green lentils, rinsed (no need to soak)
• 4 cups chicken broth (low sodium preferred, adjust salt to taste)
• 1 large carrot, diced (about 1 cup)
• 1 medium onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (toasted for deeper flavor)
• 1/2 tsp smoked paprika (adjust to taste)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp fresh lemon juice (adds brightness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken thighs, seasoning lightly with salt and pepper, and brown for 3-4 minutes per side. Transfer to the crockpot.
2. In the same skillet, add onion, carrot, and celery. Sauté for 5 minutes until softened. Stir in garlic, cumin, and smoked paprika for 1 minute until fragrant. Transfer to the crockpot.
3. Add rinsed lentils and chicken broth to the crockpot. Stir to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until lentils are tender and chicken shreds easily.
4. Remove chicken from the crockpot. Shred with two forks and return to the soup. Stir in lemon juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley. For a creamy twist, swirl in a spoonful of Greek yogurt.

The soup emerges rich and hearty, with the lentils offering a slight bite against the melt-in-your-mouth chicken. A drizzle of good olive oil and a sprinkle of parsley elevate it from humble to memorable, perfect with crusty bread for dipping.

Refreshing Crockpot Chicken Lemon Soup

Just as the first light of dawn gently fills the kitchen, there’s something profoundly comforting about starting the day with a dish that simmers quietly, filling the air with promises of warmth and zest. This crockpot chicken lemon soup is a tender embrace of flavors, perfect for those moments when you seek both nourishment and a touch of brightness in your bowl.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thighs work too for richer flavor)
• 6 cups chicken broth (homemade or low-sodium store-bought)
• 1/2 cup fresh lemon juice (about 3 lemons, adjust to taste)
• 1/3 cup uncooked orzo pasta (or any small pasta)
• 3 large eggs, room temperature (for a smoother tempering process)
• 1 tbsp olive oil (or any neutral oil)
• 2 tsp dried oregano (fresh can be used, double the amount)
• Salt and pepper (adjust to taste)

Instructions

1. Place the chicken breasts at the bottom of your crockpot. Pour the chicken broth over the chicken, ensuring it’s fully submerged.
2. Add the olive oil, dried oregano, and a pinch of salt and pepper to the crockpot. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
3. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the broth.
4. Stir in the orzo pasta. Cover and cook on HIGH for an additional 20 minutes, or until the pasta is al dente.
5. In a medium bowl, whisk the eggs and lemon juice together until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the crockpot, stirring gently to combine. Cook for another 5 minutes on HIGH, stirring occasionally, until the soup slightly thickens.
7. Season with additional salt, pepper, and lemon juice to taste before serving.

Perfectly balanced between creamy and brothy, this soup carries the bright notes of lemon that cut through the richness of the eggs and chicken. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, transforming a simple meal into a moment of comfort.

Bold Crockpot Chicken Chipotle Soup

Sometimes, the most comforting meals are the ones that simmer slowly, filling the kitchen with warmth and anticipation. This Bold Crockpot Chicken Chipotle Soup is no exception, offering a deep, smoky flavor that melds beautifully over hours of gentle cooking.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic, chipotle peppers, cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
3. Transfer the onion mixture to a crockpot. Add chicken breasts, chicken broth, diced tomatoes, black beans, and frozen corn. Season with salt and pepper.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and easily shreds.
5. Remove chicken from the crockpot, shred with two forks, and return to the soup. Stir well to combine.
6. Adjust seasoning with additional salt, pepper, or chipotle peppers if desired.

Finally, this soup boasts a rich, smoky depth with a slight kick, balanced by the sweetness of corn and the heartiness of black beans. Serve it topped with fresh cilantro and a squeeze of lime for a bright finish that cuts through the warmth.

Traditional Crockpot Chicken Matzo Ball Soup

On a quiet evening, when the air carries a hint of autumn’s approach, there’s nothing quite as comforting as the simmering promise of Traditional Crockpot Chicken Matzo Ball Soup. This dish, with its tender chicken and fluffy matzo balls, is a gentle embrace in a bowl, perfect for those moments when you seek both nourishment and solace.

Ingredients

• 1 whole chicken (about 4 lbs), or use pre-cut pieces for convenience
• 8 cups water (or enough to cover the chicken in the crockpot)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 1 large onion, diced (about 1 cup)
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 cup matzo meal
• 4 eggs (large)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tbsp fresh dill, chopped (optional for garnish)

Instructions

1. Place the whole chicken or chicken pieces into the crockpot. Add water until the chicken is fully submerged.
2. Add the carrots, celery, onion, salt, and black pepper to the crockpot. Stir gently to combine.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the chicken is tender and easily falls off the bone.
4. While the soup cooks, prepare the matzo balls. In a medium bowl, whisk together the matzo meal, eggs, and vegetable oil until well combined. Let the mixture rest in the refrigerator for 30 minutes to firm up.
5. After resting, wet your hands and form the matzo mixture into 1-inch balls. Drop them gently into the simmering soup.
6. Cover and cook for an additional 20 minutes on HIGH, or until the matzo balls are fluffy and cooked through.
7. Remove the chicken from the soup. Shred the meat, discarding the bones, and return the meat to the soup.
8. Ladle the soup into bowls, garnishing with fresh dill if desired.

Gently, the soup reveals its layers of flavor—the richness of the chicken, the sweetness of the vegetables, and the light, airy texture of the matzo balls. Serve it with a slice of crusty bread for dipping, or enjoy it as is, letting each spoonful warm you from the inside out.

Conclusion

Concluding our roundup, these 17 crockpot chicken soup recipes offer a treasure trove of comfort and convenience for any home cook. Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. We’d love to hear which recipes warmed your heart (and your kitchen)! Don’t forget to share your favorites in the comments and pin this article for your next cozy cooking session.