20 Delicious Crockpot Chicken Soup Recipes Hearty

There’s nothing quite like the comfort of a warm, hearty bowl of chicken soup, especially when it’s made effortlessly in your crockpot. Whether you’re craving something classic or in the mood for a twist on the traditional, our roundup of 20 Delicious Crockpot Chicken Soup Recipes is sure to inspire your next cozy meal. Perfect for busy weeknights or lazy weekends, these recipes promise simplicity without sacrificing flavor. Let’s dive in!

Creamy Crockpot Chicken and Wild Rice Soup

Make your weeknights a breeze with this soul-warming, creamy crockpot chicken and wild rice soup. It’s the ultimate set-it-and-forget-it meal that packs a punch of flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts (thawed for even cooking)
• 1 cup wild rice blend (rinsed to remove excess starch)
• 4 cups chicken broth (low-sodium for better control)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, diced (yellow for sweetness)
• 2 carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, sliced (for crunch)
• 3 garlic cloves, minced (fresh for the best flavor)
• 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)

Instructions

1. Place chicken breasts at the bottom of your crockpot.
2. Add wild rice, onion, carrots, celery, and garlic on top of the chicken.
3. Pour in chicken broth and sprinkle thyme, salt, and pepper over the ingredients.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
5. Remove chicken and shred it using two forks. Tip: Let it cool slightly for easier handling.
6. Return shredded chicken to the crockpot. Stir in heavy cream and butter until fully incorporated.
7. Cover and cook on HIGH for an additional 15 minutes to meld flavors. Tip: Stir occasionally to prevent sticking.
8. Check seasoning and adjust with more salt or pepper if needed. Tip: The soup thickens upon standing.

Ladle this creamy dream into bowls and watch as the wild rice adds a nutty contrast to the velvety broth. Top with fresh parsley or a squeeze of lemon for a bright finish.

Spicy Crockpot Chicken Tortilla Soup

Whip up this Spicy Crockpot Chicken Tortilla Soup for a meal that’s as easy as it is explosive in flavor. Perfect for those who love a little heat with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts (thighs work too)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth (low sodium preferred)
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)
• Salt to taste
• 1 lime, juiced
• Fresh cilantro for garnish
• Tortilla strips for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken and sear until golden, about 3 minutes per side.
2. Transfer chicken to the crockpot. Add onions, garlic, corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, and chili powder.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
4. Remove chicken, shred with two forks, and return to the crockpot. Stir in lime juice and salt to taste.
5. Serve hot, garnished with fresh cilantro and tortilla strips.

Enjoy the rich, smoky flavors with a kick of lime and the crunch of tortilla strips. For an extra twist, top with avocado slices or a dollop of sour cream.

Hearty Crockpot Chicken Noodle Soup

Alright, let’s dive straight into making this Hearty Crockpot Chicken Noodle Soup that’s about to become your cold-weather BFF.

Ingredients

• 1 lb boneless, skinless chicken breasts (thighs work too for more flavor)
• 6 cups chicken broth (low-sodium if you’re watching salt)
• 2 cups water
• 3 carrots, sliced (about 1.5 cups)
• 3 celery stalks, chopped (about 1 cup)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (fresh is great if you have it)
• 1/2 tsp black pepper (adjust to taste)
• 2 cups egg noodles (wide or extra wide for that classic feel)
• 1 tbsp olive oil (or any neutral oil)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden. Transfer to crockpot.
2. In the same skillet, sauté onions, carrots, and celery for 5 minutes until slightly soft. Add garlic and cook for 1 more minute. Scrape into crockpot.
3. Pour chicken broth and water into crockpot. Add thyme, black pepper, and salt. Stir to combine.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Chicken should shred easily with a fork.
5. Remove chicken, shred with two forks, and return to crockpot. Add egg noodles, submerging them in liquid.
6. Cover and cook on HIGH for 15-20 minutes until noodles are tender. Avoid overcooking to keep noodles firm.
7. Taste and adjust seasoning with more salt or pepper if needed. Serve hot.

Velvety broth hugs each noodle, with tender chicken and veggies in every bite. Try topping with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Healthy Crockpot Chicken Quinoa Soup

Overflowing with flavor and packed with protein, this Healthy Crockpot Chicken Quinoa Soup is your go-to for a fuss-free, nutritious meal. Dump, set, forget—then devour.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 1 cup quinoa, rinsed (white or tri-color both work)
• 4 cups low-sodium chicken broth (homemade or store-bought)
• 2 cups water (adjust for desired thickness)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and sliced (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 bay leaf (don’t skip—adds depth)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until slightly soft.
2. Add minced garlic and dried thyme. Cook for 1 minute until fragrant.
3. Transfer sautéed veggies to the crockpot. Add chicken breasts, quinoa, chicken broth, water, salt, pepper, and bay leaf.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Chicken should shred easily with a fork.
5. Remove chicken and shred using two forks. Return to the crockpot. Discard the bay leaf.
6. Let soup sit for 10 minutes to thicken. Adjust seasoning if needed.

Fluffy quinoa and tender chicken swim in a savory broth, with veggies adding just the right crunch. Serve with a squeeze of lemon or a sprinkle of fresh parsley for a bright finish.

Easy Crockpot Chicken and Dumplings Soup

Perfect for those chilly evenings when you’re craving comfort without the fuss—this Easy Crockpot Chicken and Dumplings Soup is your go-to. Dump, set, forget, and feast!

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 4 cups chicken broth (low-sodium for better control)
• 1 cup water (add more if you like it soupier)
• 1 cup diced carrots (for a sweet crunch)
• 1 cup diced celery (adds freshness)
• 1/2 cup diced onion (yellow for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1 can (10.5 oz) condensed cream of chicken soup (for richness)
• 1 package (16 oz) refrigerated biscuit dough, cut into quarters (flaky layers add texture)

Instructions

1. Place chicken breasts at the bottom of your crockpot.
2. Add chicken broth, water, carrots, celery, onion, garlic, salt, pepper, and thyme over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and shreds easily.
4. Remove chicken and shred with two forks. Tip: Let it cool slightly for easier handling.
5. Return shredded chicken to the crockpot. Stir in cream of chicken soup until well combined.
6. Drop biscuit dough pieces into the soup. Tip: Space them out to prevent sticking together.
7. Cover and cook on HIGH for 1 hour, or until dumplings are cooked through. Tip: Avoid lifting the lid to keep the heat in.

Velvety broth hugs tender chicken and veggies, while fluffy dumplings soak up all the goodness. Serve with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Comforting Crockpot Chicken Corn Chowder

Get ready to dive into a bowl of creamy, dreamy goodness that’s as easy as tossing everything into your crockpot and letting magic happen. This chowder is your next cold-weather hug, packed with tender chicken, sweet corn, and a velvety broth that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 4 cups chicken broth (low-sodium recommended for control over saltiness)
• 2 cups frozen corn kernels (fresh off the cob in summer is a game-changer)
• 1 cup heavy cream (half-and-half for a lighter version)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (jarred is fine in a pinch)
• 2 tbsp butter (or olive oil for dairy-free)
• 1 tsp salt (adjust to taste after cooking)
• 1/2 tsp black pepper (freshly cracked preferred)
• 1/2 tsp paprika (smoked paprika adds depth)
• 2 tbsp all-purpose flour (for thickening, gluten-free if needed)

Instructions

1. Place chicken breasts at the bottom of your crockpot.
2. Add diced onion, minced garlic, corn, salt, pepper, and paprika over the chicken.
3. Pour in chicken broth, ensuring the chicken is mostly submerged.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily.
5. Remove chicken to a bowl, shred with two forks, then return to crockpot.
6. In a small bowl, whisk flour with 1/4 cup of the hot broth until smooth to prevent lumps.
7. Stir flour mixture back into the crockpot, then add butter and heavy cream.
8. Cover and cook on HIGH for another 30 minutes, stirring occasionally, until thickened.

Here’s the deal: this chowder is luxuriously creamy with a sweet corn crunch, and the chicken melts in your mouth. Serve it with a sprinkle of crispy bacon or a dash of hot sauce for an extra kick that’ll make your taste buds dance.

Flavorful Crockpot Chicken Pho Soup

Craving a bowl of something warm, aromatic, and utterly comforting? This crockpot chicken pho soup is your ticket to flavor town—no passport required.

Ingredients

• 1 lb boneless, skinless chicken thighs (for tenderness)
• 8 cups chicken broth (homemade or store-bought)
• 1 onion, quartered (charred for depth)
• 3 star anise pods (the flavor backbone)
• 1 cinnamon stick (for a hint of sweetness)
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp ginger, sliced (fresh is best)
• 2 cloves garlic, smashed (because garlic makes everything better)
• 4 oz rice noodles (soak according to package)
• Garnishes: bean sprouts, basil, lime, jalapeños (go wild with toppings)

Instructions

1. Char the onion: Place quartered onion under broiler for 5 minutes until edges blacken. This adds a smoky depth to the broth.
2. Combine broth ingredients: In crockpot, add chicken, broth, charred onion, star anise, cinnamon, fish sauce, ginger, and garlic. Cook on low for 6 hours.
3. Shred chicken: After cooking, remove chicken, shred with forks, and return to pot. Pro tip: Skim any fat off the top for a cleaner broth.
4. Prepare noodles: Soak rice noodles in hot water for 10 minutes until soft. Drain and divide among bowls.
5. Assemble bowls: Ladle hot broth and chicken over noodles. Top with garnishes. Serve immediately.

Slurp-worthy and fragrant, this pho boasts a silky broth with tender chicken and chewy noodles. For a twist, try adding a splash of hoisin sauce or sriracha to kick up the heat.

Rich Crockpot Chicken Mushroom Soup

Kickstart your comfort food game with this creamy, dreamy crockpot chicken mushroom soup. **Dump, set, forget**—then dive into a bowl of cozy perfection.

Ingredients

• 2 lbs boneless, skinless chicken thighs (for richer flavor)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced (more if you love garlic)
• 4 cups chicken broth (low-sodium preferred)
• 1 cup heavy cream (sub 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)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 tbsp all-purpose flour (for thickening)

Instructions

1. **Layer** chicken thighs, mushrooms, onion, and garlic in the crockpot.
2. **Pour** chicken broth over the ingredients until just covered.
3. **Dot** with butter and sprinkle thyme, salt, and pepper evenly.
4. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours.
5. **Remove** chicken thighs; shred with two forks and return to pot.
6. **Whisk** flour into heavy cream until smooth to prevent lumps.
7. **Stir** cream mixture into the soup; cook on HIGH for 30 more minutes.
8. **Taste** and adjust seasoning if needed before serving.

Ultra-creamy with tender chicken and earthy mushrooms, this soup’s a hug in a bowl. **Top with crispy bacon bits** or serve over mashed potatoes for a next-level meal.

Zesty Crockpot Chicken Lime Soup

Whip up this Zesty Crockpot Chicken Lime Soup for a flavor-packed meal that’s as easy as it is delicious. Perfect for busy weeknights or lazy weekends, this soup brings the tang and the comfort in every spoonful.

Ingredients

• 1.5 lbs chicken breast (boneless, skinless for leaner soup)
• 4 cups chicken broth (low sodium to control saltiness)
• 1 cup diced tomatoes (canned works for convenience)
• 1/2 cup lime juice (freshly squeezed for maximum zest)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toast lightly for deeper flavor)
• 1/2 tsp chili powder (adjust to taste)
• 1/4 cup chopped cilantro (plus extra for garnish)
• 1 avocado, diced (adds creaminess)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a pan over medium heat, then sear chicken breast for 3 minutes per side until golden.
2. Transfer chicken to crockpot, add chicken broth, diced tomatoes, lime juice, cumin, and chili powder.
3. Cover and cook on low for 6 hours or high for 3 hours, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, then return to crockpot. Stir in chopped cilantro and salt.
5. Ladle soup into bowls, top with diced avocado and extra cilantro for garnish.

Relish the creamy avocado against the tangy lime, with tender chicken in every bite. Serve with warm tortillas or over rice for a heartier meal.

Savory Crockpot Chicken Barley Soup

Make your weeknights a breeze with this hearty, flavor-packed soup that practically cooks itself. **Dump, set, forget**—then come home to a meal that tastes like you slaved over it.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for richer flavor)
• 1 cup pearl barley (rinsed well to remove excess starch)
• 4 cups low-sodium chicken broth (or water for a lighter taste)
• 2 cups diced carrots (about 3 medium, for crunch)
• 1 cup diced celery (about 2 stalks, adds freshness)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. **Heat** olive oil in a skillet over medium-high heat. **Brown** chicken thighs for 3 minutes per side to lock in juices.
2. **Transfer** chicken to crockpot. **Add** barley, carrots, celery, onion, garlic, thyme, salt, and pepper.
3. **Pour** in chicken broth, ensuring all ingredients are submerged. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours.
4. **Shred** chicken with two forks directly in the pot. **Stir** well to distribute flavors evenly.
5. **Let** soup sit for 10 minutes off heat to thicken slightly before serving.

Hearty barley and tender chicken create a comforting texture, while the veggies add a fresh crunch. **Top** with a sprinkle of parsley or a dollop of sour cream for an extra layer of flavor.

Warm Crockpot Chicken and Vegetable Soup

Overwhelm your taste buds with this no-fuss, dump-and-go crockpot marvel. Packed with tender chicken and vibrant veggies, it’s comfort in a bowl—ready when you are.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 4 cups low-sodium chicken broth (homemade kicks flavor up a notch)
• 2 cups diced carrots (about 3 medium, for a sweet crunch)
• 2 cups diced celery (about 4 stalks, adds freshness)
• 1 large onion, diced (yellow for sweetness, white for sharpness)
• 3 garlic cloves, minced (pre-minced saves time)
• 1 tsp dried thyme (or 1 tbsp fresh, for aromatic depth)
• 1 tsp salt (adjust after cooking if needed)
• 1/2 tsp black pepper (freshly ground tastes best)
• 2 tbsp olive oil (or any neutral oil, for sautéing)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden—this locks in juices.
2. Transfer chicken to crockpot. Add carrots, celery, onion, and garlic around it.
3. Pour chicken broth over everything. Sprinkle thyme, salt, and pepper on top.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Chicken should shred easily with forks.
5. Remove chicken, shred it, and return to pot. Stir well to combine.
6. Let soup sit for 10 minutes off heat—this melds flavors beautifully.

Generously ladle this soul-warming soup into bowls. The broth is rich, the chicken falls apart, and the veggies keep their bite. Serve with crusty bread for dipping or over rice for heartiness.

Classic Crockpot Chicken Pot Pie Soup

Zesty and comforting, this soup transforms the beloved chicken pot pie into a spoonable delight. **Ditch the crust**—here, it’s all about the creamy, veggie-packed broth.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 3 cups chicken broth (low-sodium for better control)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 cup frozen mixed vegetables (peas, carrots, corn blend)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 2 tbsp butter (unsalted to manage saltiness)
• 1 tbsp all-purpose flour (for thickening)
• 1 tsp dried thyme (or fresh if you have it)
• Salt and pepper (adjust to taste)

Instructions

1. **Melt butter** in a crockpot on high setting, about 2 minutes.
2. **Add onions and garlic**, sauté until translucent, roughly 3 minutes.
3. **Sprinkle flour** over the mix, stir to coat and cook for 1 minute to remove raw taste.
4. **Pour in chicken broth** slowly, whisking to prevent lumps.
5. **Add chicken, vegetables, thyme, salt, and pepper**, stir to combine.
6. **Cover and cook** on low for 4 hours or high for 2 hours.
7. **Stir in heavy cream**, cook for an additional 30 minutes on low.
8. **Taste and adjust seasoning** before serving.

This soup boasts a **velvety texture** with chunks of tender chicken and crisp-tender veggies. **Serve it** with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Bold Crockpot Chicken Enchilada Soup

Whip up this Bold Crockpot Chicken Enchilada Soup for a meal that’s as easy as it is explosive in flavor. Perfect for those busy days when you crave something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thawed for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onion (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 can (15 oz) black beans, drained and rinsed (for extra fiber)
• 1 can (15 oz) corn kernels, drained (or frozen for crunch)
• 1 can (10 oz) red enchilada sauce (mild or hot, your call)
• 4 cups chicken broth (low sodium recommended)
• 1 tsp cumin (toasted for depth)
• 1 tsp chili powder (adjust to taste)
• Salt and pepper (season in layers)
• 1 cup shredded cheddar cheese (for melting)
• 1/4 cup chopped cilantro (adds freshness)
• 1 avocado, diced (for serving)
• Tortilla strips (for crunch)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
2. Transfer the onion mixture to the crockpot. Add chicken breasts, black beans, corn, enchilada sauce, chicken broth, cumin, and chili powder. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should shred easily with a fork when done.
4. Remove chicken breasts, shred with two forks, and return to the crockpot. Stir in cheddar cheese until melted.
5. Season with salt and pepper to taste. Tip: Taste before adding salt if using regular broth.
6. Ladle into bowls, top with avocado, cilantro, and tortilla strips. Tip: For extra creaminess, add a dollop of sour cream.

Flavor-packed and fork-tender, this soup is a fiesta in a bowl. Serve it with a side of lime wedges for a zesty kick or over rice for a heartier meal.

Simple Crockpot Chicken Minestrone Soup

Dig into this effortless Crockpot Chicken Minestrone Soup that’s packed with flavor and ready when you are. Perfect for busy weeknights or lazy weekends, this soup does all the work for you.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth (low-sodium recommended)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup small pasta (like ditalini or elbow)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups fresh spinach (or kale for a heartier green)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned on both sides, about 3-4 minutes per side. Transfer to the crockpot.
2. In the same skillet, add onion, carrots, and celery. Cook until slightly softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to the crockpot.
3. Add diced tomatoes, chicken broth, basil, oregano, 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.
5. Remove chicken and shred with two forks. Return to the crockpot.
6. Add pasta and beans. Cover and cook on HIGH for 15-20 minutes, or until pasta is al dente.
7. Stir in spinach until wilted, about 2 minutes.
8. Serve hot, topped with Parmesan cheese.

This soup boasts a hearty texture with tender chicken, al dente pasta, and creamy beans. The flavors meld beautifully, making it a comforting bowl that’s even better the next day. Try serving with crusty bread for dipping.

Tasty Crockpot Chicken Posole Soup

You won’t believe how this Crockpot Chicken Posole Soup brings the heat and the heartiness—perfect for those lazy days when you crave big flavors with zero effort.

Ingredients

• 1 lb boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 2 cups hominy, drained and rinsed (the star of the show)
• 4 cups chicken broth (low-sodium for better control)
• 1 onion, diced (yellow or white, your call)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toast it first for extra aroma)
• 1 tsp oregano (Mexican if you have it)
• Salt and pepper (adjust to taste)
• 1 lime, cut into wedges (for that zesty finish)
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (creamy bonus)
• Radishes, thinly sliced (for crunch)
• Tortilla chips (because why not?)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Tip: Don’t let the garlic burn—it turns bitter.
2. Transfer the onion and garlic to your crockpot. Add chicken thighs, hominy, chicken broth, cumin, oregano, salt, and pepper. Stir to combine. Tip: Layer flavors by adding spices before the liquid.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should shred easily with a fork when done. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Remove chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir. Let it warm through for about 10 minutes.
5. Serve hot with lime wedges, cilantro, avocado slices, radishes, and tortilla chips on the side. Tip: Let everyone customize their bowl for fun, interactive meals.

Just imagine the tender chicken, the chewy hominy, and the rich broth coming together in every spoonful. Serve it with extra lime for a bright kick or pile on the toppings for a textural fiesta.

Refreshing Crockpot Chicken Lemon Soup

Make your taste buds dance with this zesty, no-fuss crockpot wonder that’s perfect for those lazy days. It’s creamy, lemony, and packed with tender chicken—comfort in a bowl without the hassle.

Ingredients

• 2 lbs chicken breast (skinless, boneless for leaner soup)
• 6 cups chicken broth (low sodium for better control)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup lemon juice (freshly squeezed for brightest flavor)
• 3 garlic cloves (minced, more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup uncooked orzo (or any small pasta)
• 1/4 cup chopped parsley (for garnish, optional)

Instructions

1. Heat olive oil in a pan over medium-high heat. Sear chicken breasts for 3 minutes per side until golden. Tip: Don’t skip searing—it locks in juices.
2. Transfer chicken to crockpot. Add chicken broth, garlic, salt, and pepper. Cover and cook on LOW for 6 hours. Tip: Slow cooking ensures tender chicken.
3. Remove chicken, shred with forks, and return to crockpot. Stir in orzo, lemon juice, and heavy cream. Cover and cook on HIGH for 30 minutes. Tip: Stir occasionally to prevent sticking.
4. Garnish with parsley before serving. Serve hot for the best flavor and texture.

The soup boasts a velvety texture with a bright lemon kick, balancing richness and freshness. Try topping with croutons for an extra crunch or a sprinkle of Parmesan for depth.

Nutritious Crockpot Chicken Lentil Soup

Kickstart your meal prep with this hearty, no-fuss soup that packs protein and flavor in every spoonful. Perfect for busy weeknights or meal prep Sundays.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
• 1 cup dried green lentils, rinsed (no need to soak)
• 4 cups low-sodium chicken broth (vegetable broth works too)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (toast for extra aroma)
• 1/2 tsp smoked paprika (adds depth)
• Salt and pepper (adjust to taste)
• 2 bay leaves (remove before serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add minced garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
3. Transfer the vegetable mixture to your crockpot. Add rinsed lentils, chicken broth, bay leaves, and season with salt and pepper.
4. Place chicken breasts on top of the lentil mixture. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot. Discard bay leaves.
6. Let the soup sit for 10 minutes to thicken slightly before serving. Tip: If the soup is too thick, add a splash of broth or water to reach desired consistency.

Rich in texture and bursting with smoky, savory flavors, this soup is a bowl of comfort. Serve with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra touch.

Decadent Crockpot Chicken Alfredo Soup

Outrageously creamy and packed with flavor, this soup turns classic chicken alfredo into a spoonable delight. Perfect for those who can’t choose between pasta and soup—now you don’t have to.

Ingredients

• 2 cups heavy cream (for extra richness, try half-and-half)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 boneless, skinless chicken breasts (thighs work too for more flavor)
• 4 cups chicken broth (low-sodium recommended)
• 1 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 oz fettuccine, broken into pieces (or any pasta you love)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp onion powder (for depth)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken breasts, seasoning with salt and pepper. Cook for 5-7 minutes per side until golden. Remove and shred.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Transfer to crockpot.
3. Add chicken broth, heavy cream, Parmesan, basil, and onion powder to the crockpot. Stir to combine.
4. Add shredded chicken and broken fettuccine pieces. Stir well.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally.
6. Check pasta at the 3-hour mark (LOW) or 1.5-hour mark (HIGH) to avoid overcooking.
7. Once pasta is al dente and soup is creamy, adjust seasoning with salt and pepper if needed.

With its velvety texture and hearty chunks of chicken, this soup is a comfort food dream. Serve with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Homestyle Crockpot Chicken Gumbo Soup

Savory and soul-warming, this gumbo is your next crockpot hero. Dump, set, forget—then devour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat)
• 1 cup diced andouille sausage (smoked adds depth)
• 1 cup chopped onion (yellow for sweetness)
• 1/2 cup chopped celery (include leaves for flavor)
• 1/2 cup chopped green bell pepper (red works too)
• 3 cloves garlic, minced (fresh is best)
• 1/4 cup all-purpose flour (for roux, measure precisely)
• 1/4 cup vegetable oil (or any neutral oil)
• 4 cups chicken broth (low-sodium recommended)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf (remove before serving)
• 1 cup sliced okra (frozen is fine)
• Cooked white rice, for serving
• Chopped green onions, for garnish

Instructions

1. Heat oil in a skillet over medium heat. Whisk in flour to make a roux. Cook, stirring constantly, until chocolate-colored, about 10 minutes.
2. Transfer roux to crockpot. Add chicken, sausage, onion, celery, bell pepper, and garlic.
3. Pour in broth and tomatoes. Stir in Cajun seasoning, thyme, and bay leaf.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Add okra in the last 30 minutes of cooking.
6. Remove bay leaf. Shred chicken thighs with two forks directly in the pot.
7. Serve hot over rice, garnished with green onions.

Lusciously thick with a smoky kick, this gumbo clings to rice like a cozy blanket. Try it with a splash of hot sauce or a side of crusty bread for dipping.

Unique Crockpot Chicken Tom Kha Soup

Never settle for bland when you can boldly transform your crockpot into a flavor powerhouse with this Unique Crockpot Chicken Tom Kha Soup. Ditch the takeout menu and dive into layers of creamy coconut, tangy lime, and aromatic herbs that come together effortlessly while you do you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for leaner soup)
• 4 cups chicken broth (low-sodium recommended)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 3 stalks lemongrass, bruised and cut into 2-inch pieces (smash to release flavors)
• 3 kaffir lime leaves (tear slightly to release aroma)
• 1-inch piece galangal, sliced (ginger works in a pinch)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp brown sugar (balances the tang)
• 1 cup sliced mushrooms (button or shiitake for earthiness)
• 1 medium tomato, wedged (adds a fresh acidity)
• 1 lime, juiced (about 2 tbsp, add at the end for brightness)
• 1/4 cup chopped cilantro (for garnish)
• 1 red chili, sliced (optional for heat)

Instructions

1. Layer chicken thighs at the bottom of your crockpot.
2. Pour in chicken broth and coconut milk, ensuring chicken is submerged.
3. Add lemongrass, kaffir lime leaves, and galangal to the liquid.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. Remove chicken with a slotted spoon; shred with two forks and return to pot.
6. Stir in fish sauce and brown sugar until fully dissolved.
7. Add mushrooms and tomato wedges; cook on HIGH for 30 minutes more.
8. Squeeze lime juice into the soup just before serving to preserve its zing.
9. Garnish with cilantro and red chili slices for a pop of color and heat.

Just imagine the creamy coconut broth hugging tender chicken, with each spoonful bursting with lemony, herbal notes. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Conclusion

We hope this roundup of 20 Delicious Crockpot Chicken Soup Recipes has inspired you to warm up your kitchen and your heart. Each recipe is a testament to the comfort and convenience of slow cooking. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for your next cozy meal. Happy cooking!