Slow Cooker Chicken Soup with Vegetables (Easy to Make)

This slow-cooker chicken soup is loaded with vegetables and is naturally gluten-free. It’s a wonderfully comforting soup that’s so easy to make. Put the ingredients together in the slow cooker in the morning, and come dinner time, you’ll have a delicious meal with minimal prep. Be sure also to try my Dairy-Free White Chicken Chili.

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Instructions

Buying a few of the vegetables already prepared will make this chicken soup easy to put together. The only prep work will be to cut up the onion and celery. And then after cooking, you’ll shred the chicken breasts, which is very easy.

In a 6-quart slow cooker, place the carrots and celery on the bottom.

Then add the chicken breasts.

Next, layer in the coleslaw and onions.

Then add the thyme, salt, and pepper. 

Pour in the chicken broth and then cover with the lid. Cook on low for 8-9 hours or high for 4 hours. 

Remove the chicken breasts to a cutting board and let cool for a few minutes until you can handle them. Cut a slice across each chicken breast several times and then it will easily pull apart.

After slicing the chicken, it shreds so easily.

Mix the shredded chicken back into the crockpot. And then enjoy. 

This recipe makes 12-14 servings, so you’ll be able to feed a large family or have plenty to serve guests or have as leftovers.

This soup also freezes well, so you could portion it in your preferred serving size to freeze for future meals or to give to your family or friends who might be under the weather.