Slow Cooker Chicken Soup

This slow cooker chicken soup recipe is so easy to make that it'll become a weeknight favorite. It's a great recipe when you want to make a wholesome and nourishing dinner but are short on time.

What is it?

This slow cooker chicken soup is a simple and versatile recipe. You make it with chicken thighs, loads of vegetables, and a good dose of fragrant herbs. They simmer together in your slow cooker for a few hours, and then it's ready.

While homemade chicken noodle soup is one of the best things to eat on a chilly evening, this version of chicken soup skips the noodles in favor of a healthier option: potatoes. They're rich in potassium and folate and cook to a beautiful creamy texture in the slow cooker.

Bay leaf and plenty of fresh thyme give the soup a delicate, aromatic note. As the soup simmers, it makes the whole house smell amazing.

What's in it?

The ingredients for this slow cooker chicken soup are simple. You'll need chicken, vegetables, aromatics, and a liquid that will form the broth. They'll simmer together. And in a few hours, you'll have a hearty soup that takes practically no effort.

• Chicken is the heart of this slow cooker soup. Chicken thighs work well in this recipe because they're both flavorful and affordable, but chicken breasts work well too. Choose chicken without skin or bones because the skin can create an unpleasant texture, and small bones can be a choking hazard.
• Aromatics include fresh thyme and bay leaf. These herbs give the soup its flavor, and they work well with both chicken and vegetables.
• Vegetables give the soup flavor and bulk. Leeks are a delicious addition, but diced onion works just as well. Carrots and celery add both interest and substance to the soup. Other vegetables work well, too, such as bell pepper, green beans, peas, parsnips, and celeriac, depending on the time of year.
• Liquid ingredients can be just about anything that you have on hand. Homemade chicken broth is our favorite choice because of its rich, savory flavor. But bone broth, vegetable stock, and even plain water will work fine.

Recipe Tips

This is an easy meal to make. Beyond a little chopping, there's not much to do. This makes it the perfect recipe for new cooks or busy weeknights, and it's an excellent choice for your weekly meal prep because of both its ease and versatility. Despite its simplicity, there are a few tips you'll want to keep in mind.

• Trim the chicken thighs of excess fat and sinew. There's nothing wrong with it, but the fat may and connective tissue may not render out during cooking and can lead to a few unpleasant, gristly bites if you're not careful. It works better than using a whole chicken.
• Clean your leeks thoroughly. Farmers grow leeks in sandy soil, and grit often adheres to the leaves. Rinsing your leeks in cold water can help dislodge any dirt or grit.
• Add vegetables halfway through cooking. If you add them at the same time as the chicken, they will taste overcooked.
• Use small new potatoes if you can find them. I like to peel them and cook them whole, as they're less likely to fall apart.
• Adding frozen vegetables instead of fresh ones is a good option if you're short on time. Just dump a couple of cups of frozen onions in place of fresh leeks, as well as a cup or two of celery and carrots. It works well.
• Slow cookers vary in temperature control. For instance, a Crockpot may run hotter or cooler than a Vitaclay slow cooker. So, you may need to adjust the timing of this recipe depending on how hot your slow cooker gets.

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