Slow Cooker Soup Collection is a cozy lineup of flavorful soups made easy with the help of your slow cooker. Picture hearty vegetables, tender meats, and rich broths simmering together all day, filling your home with the best kind of comforting aromas. Whether it’s a creamy chowder or a chunky vegetable stew, these recipes are all about simple prep and delicious results.
I love these soups because they let me set it and forget it, which is perfect for busy days or when I just want to come home to a warm meal without a lot of fuss. The slow cooker does the hard work while I do other things — or even just relax! Plus, making a batch means leftovers that taste even better the next day, which always makes me happy.
My favorite way to enjoy these soups is with a big slice of crusty bread or some warm crackers on the side. It turns a simple bowl of soup into a full, satisfying meal. If you’re looking for comfort food that’s ready whenever you want it, this Slow Cooker Soup Collection is a great go-to. I’m always excited to try new combinations and settle in with a bowl!
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless breasts because they shred easily and stay tender. You can also use thighs for a juicier flavor.
Carrots & Potatoes: These add great texture and comfort. If you want, swap potatoes for sweet potatoes for a bit of sweetness.
Frozen Peas & Corn: Frozen veggies save time and keep their freshness well. You can replace these with fresh or canned if preferred.
Chicken Broth: Use low-sodium broth so you can control the salt better. Vegetable broth works well for a lighter soup.
Heavy Cream or Half-and-Half: Cream makes the soup rich and smooth. For a lighter version, try coconut milk or omit for a broth-based soup.
Diced Tomatoes: Adds a slight tang and depth. If you don’t have canned, fresh diced tomatoes or tomato puree works too.
How Do I Get the Chicken Tender and Easy to Shred in the Slow Cooker?
Cooking chicken in a slow cooker is simple but here’s how to get it just right:
- Place the chicken at the bottom, surrounded by veggies and broth, so it cooks evenly.
- Cook on low for a longer time (6-7 hours) to keep chicken tender and juicy.
- Once cooked, use two forks to gently pull the meat apart – it should shred easily if fully cooked.
- Return shredded chicken to the soup so it soaks up all the flavors before serving.
Taking these steps makes the chicken soft and well-flavored, perfect for a comforting slow cooker soup.
Equipment You’ll Need
- Slow cooker – essential for cooking everything low and slow without worry.
- Cutting board and sharp knife – makes chopping veggies quick and safe.
- Measuring cups and spoons – helps you add broth, spices, and cream in the right amounts.
- Large spoon or ladle – perfect for stirring and serving your soup.
- Two forks – handy for shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie chicken to save time but keep great flavor.
- Add a teaspoon of smoked paprika for a warm, smoky twist.
- Include chopped kale or spinach near the end for extra color and nutrients.
- Stir in cooked rice or small pasta shapes before serving to make it more filling.
How to Make Slow Cooker Creamy Chicken Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 large chicken breasts (boneless, skinless)
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 tsp dried parsley (optional)
- 1/2 cup heavy cream or half-and-half
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes around 10-15 minutes for preparation. Cooking time depends on your slow cooker setting—cook on low for 6-7 hours or on high for 3-4 hours. Overall, plan for about 6 to 7 hours on low for tender chicken and vegetables.
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the slow cooker insert with non-stick cooking spray or lightly greasing it with olive oil or butter. This will prevent sticking and make cleanup easier.
2. Layer the Ingredients:
Place the chicken breasts at the bottom of the slow cooker. Then add the carrots, potatoes, onion, garlic, frozen peas, frozen corn, and the can of diced tomatoes (including the juice) over the chicken.
3. Add Broth and Seasoning:
Pour in the chicken broth over the ingredients. Sprinkle the dried thyme, parsley (if using), and season with salt and freshly ground black pepper to taste.
4. Cook the Soup:
Cover the slow cooker with the lid. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
5. Shred and Stir:
Remove the chicken breasts from the slow cooker and shred the meat using two forks. Return the shredded chicken to the soup and stir well to combine everything.
6. Add Cream and Finish:
Stir in the heavy cream or half-and-half to make the soup creamy and rich. Taste and adjust the seasoning with additional salt and pepper if necessary.
7. Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs if desired. Serve hot, ideally with crusty bread to complete the meal. Enjoy!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding to the slow cooker to ensure even cooking and safety.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare and cook the soup a day in advance. It tastes even better the next day once the flavors have melded. Store in the fridge and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving, adding a splash of broth or cream if it seems too thick.
Can I Substitute the Heavy Cream?
Yes! For a lighter option, use half-and-half or milk, or try a non-dairy alternative like coconut milk. Just add it towards the end of cooking to prevent curdling.
