Looking for easy, comforting meals? These 10 crockpot chicken soup recipes bring bold flavors and hearty goodness straight to your table. Let your crockpot handle the work while you enjoy delicious, fuss-free soups everyone will love!

Creamy Crockpot Chicken and Wild Rice Soup

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This easy crockpot recipe is perfect for beginners! With tender chicken, hearty vegetables, and a creamy base, it’s cozy comfort food made simple.

Ingredients

• 1 cup uncooked wild rice blend (not parboiled)
• 1 pound boneless, skinless chicken breast
• 1 cup chopped onions
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 4–5 garlic cloves, minced
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 2 cups water (or additional chicken broth)
• 2 tablespoons salt-free seasoning blend (like Trader Joe’s 21 Seasoning Salute or Mrs. Dash Original Blend)
• 3 tablespoons butter
• 2 tablespoons olive oil (or extra butter as a substitute)
• 1/2 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Start by rinsing the wild rice under cold running water. This helps remove excess starch and ensures the rice cooks evenly.
2. Assemble in the Crockpot: Place the rinsed rice, chicken breasts, chopped onions, celery, carrots, minced garlic, bay leaves, chicken broth, water, and seasoning blend into your crockpot.
3. Cook: For a quicker option, set your crockpot to HIGH and cook for 3–4 hours. For a longer, hands-off option, set it to LOW and cook for 7–8 hours.
4. Shred the Chicken: About 30 minutes before the cooking time is done, remove the chicken from the crockpot. Let it cool slightly, then shred it with two forks. Set aside.
5. Prepare the Creamy Base: In a saucepan, melt the butter over medium heat and add the olive oil. If you prefer, you can skip the olive oil and use more butter instead. Stir in the flour, cooking it for about a minute while stirring to remove the raw flour taste. Gradually whisk in the milk, a little at a time, to avoid lumps. Keep whisking until the mixture becomes smooth and thick.
6. Combine Everything: Return the shredded chicken to the crockpot. Pour in the creamy sauce and stir well to combine all the ingredients. If the soup is thicker than you’d like, you can add more water or milk until it reaches your desired consistency.
7. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper to your liking. Serve warm, and enjoy!

Crockpot Chicken Tortilla Soup with a Zesty Twist

This Crockpot Chicken Tortilla Soup is a simple, flavorful meal perfect for busy days. Just toss in the ingredients, let it cook, and enjoy a comforting bowl with your favorite toppings!

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 small yellow onion, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 ½ cups fresh or frozen corn kernels (defrosted if frozen)
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can fire-roasted diced tomatoes with green chilies (like Rotel)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon mild chili powder
• 1 teaspoon kosher salt
• 3 cups chicken stock
• 4 corn tortillas, cut into thin strips
• 1 tablespoon avocado oil (or another neutral oil)
• A pinch of salt
• 2 tablespoons fresh lime juice

Optional Toppings:

• Easy guacamole
• Fresh cilantro
• Sliced avocado
• Shredded Mexican cheese blend
• Sour cream
• Sliced jalapeño

Instructions

1. Prepare the Soup:

In your crockpot, combine the chicken, diced onion, black beans, corn, diced tomatoes, fire-roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and chicken stock. Stir everything together to mix well.

2. Cook the Soup:

Cover the crockpot with the lid and set it to high for 4–5 hours or low for 6–7 hours. Avoid lifting the lid while it’s cooking to ensure the heat stays consistent.

3. Make Crispy Tortilla Strips (Optional):

Preheat your oven to 400°F (200°C) while the soup cooks. Arrange the tortilla strips on a rimmed baking sheet. Drizzle with avocado oil and sprinkle with a pinch of salt. Toss to coat evenly. Bake for 8–10 minutes, flipping halfway through, until golden and crispy. Transfer the strips to a paper towel-lined plate to cool.

4. Shred the Chicken:

Once the soup is ready, remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the chicken or chop it into bite-sized chunks. Return the chicken to the crockpot. Add the fresh lime juice and stir. Taste the soup and adjust the seasoning with more salt or lime juice if needed.

5. Serve and Enjoy:

Ladle the soup into bowls and top with crispy tortilla strips. Customize with your favorite toppings like guacamole, shredded cheese, or sour cream.

Hearty Crockpot Chicken and Vegetable Stew

Looking for a cozy, no-fuss dinner idea? This Hearty Crockpot Chicken and Vegetable Stew has you covered! It’s a simple, hearty dish packed with tender chicken, fresh veggies, and a creamy broth that feels like a warm hug in a bowl. 

Ingredients

• 1 ½ tablespoons olive oil
• 1 cup yellow onion, finely chopped
• 1 ½ cups carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, minced
• 1 teaspoon minced garlic
• 1 teaspoon salt (adjust to taste)
• ½ pound potatoes, diced
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups chicken broth or stock
• 1 cup full-fat coconut milk (or regular milk if dairy-free isn’t necessary)
• 2 cups frozen peas (omit for Paleo or Whole30)

Instructions

1. Prepare the Vegetables:
   Heat olive oil in a large skillet over medium-high heat. Add the onion, carrots, and celery. Cook, stirring often, until the onion is soft and translucent. Stir in the minced garlic, parsley, and thyme, cooking for about 1 minute until fragrant. Transfer the mixture to the crockpot.
2. Assemble the Soup:
   Add the diced potatoes, chicken pieces, salt, and chicken broth to the crockpot. Stir everything together until well mixed.
3. Cook the Soup:
   Cover the crockpot with the lid. Cook on high for 4–5 hours or on low for 6–7 hours, until the chicken is cooked through and tender.
4. Finish the Soup:
   Once the soup is cooked, stir in the coconut milk and frozen peas. Let the soup sit with the lid on for 10–15 minutes to heat through and allow the peas to defrost.
5. Serve and Enjoy:
   Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy the creamy, comforting flavors!

Crockpot Lemon Chicken Orzo Soup

This Crockpot Lemon Chicken Orzo Soup is the ultimate cozy meal, perfect for busy days or when you need a comforting bowl of goodness. Made in the crockpot with tender chicken, vibrant veggies, and zesty lemon, it’s an easy, beginner-friendly recipe that delivers big on flavor with minimal effort. 

Ingredients

• 8 cups chicken stock
• 2 large bone-in, skin-on chicken breasts
• 3 garlic cloves, minced
• ½ medium onion, finely diced
• 1 pound carrots, peeled and thinly sliced
• 4 celery stalks, diced small
• 2 tablespoons fresh rosemary, finely chopped
• 2 medium bay leaves
• 1 teaspoon turmeric
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 cup uncooked orzo pasta
• Zest of 1 medium lemon (finely grated)
• Juice of 1 medium lemon
• 2 tablespoons fresh thyme leaves

Instructions

1. Set Up the Soup Base
   Place the chicken stock, chicken breasts, garlic, onion, carrots, celery, rosemary, bay leaves, turmeric, salt, and pepper into your crockpot Cover and cook on medium for 6-8 hours or on high for 3-4 hours. The chicken and vegetables should be tender and fully cooked.
2. Prepare the Chicken
   Once the chicken is cooked, carefully remove it from the crockpot and let it cool for a few minutes. Discard the skin and separate the meat from the bones. Chop the chicken into bite-sized pieces and set aside.
3. Cook the Orzo
   If the soup was cooking on low, increase the heat to high. Add the uncooked orzo to the crockpot and let it cook for 20-25 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
4. Add the Final Ingredients
   Once the orzo is ready, stir in the lemon zest, lemon juice, fresh thyme leaves, and the diced chicken. Mix well to combine all the flavors. Taste the soup and adjust the seasoning with more salt if needed.
5. Serve and Store
   Ladle the soup into bowls and enjoy while it’s hot! This soup can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Thai Crockpot Coconut Chicken Soup

If you’re looking for a cozy, flavorful meal that’s easy to make, this Thai Crockpot Coconut Chicken Soup is just what you need! Packed with tender chicken, vibrant veggies, and the creamy richness of coconut milk, this recipe brings the comforting flavors of Thai cuisine straight to your kitchen. 

Ingredients

• 2 onions, finely chopped
• 3 tablespoons red Thai curry paste
• 1 teaspoon canola oil
• 4 cups chicken broth
• 1 tablespoon fish sauce (plus more for serving)
• Salt and pepper to taste
• 2 bone-in chicken breasts (12 ounces each), skin removed and excess fat trimmed
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 8 ounces snow peas, strings removed and cut into 1-inch pieces
• 8 ounces white mushrooms, trimmed and quartered
• 1 can (13.5 ounces) light coconut milk
• ½ cup fresh cilantro leaves, roughly chopped
• 1 tablespoon lime juice (plus extra for serving)

Instructions

1. Prepare the Aromatics
   Combine the chopped onions, red Thai curry paste, and canola oil in a microwave-safe bowl. Microwave for about 5 minutes, stirring occasionally, until the onions are softened. Transfer this mixture to your crockpot.
2. Add the Base Ingredients
   Pour in the chicken broth and stir in the fish sauce and ½ teaspoon of salt. Place the chicken breasts into the crockpot, ensuring they are submerged in the broth. Cover and cook on LOW for 3 to 5 hours, or until the chicken is tender.
3. Shred the Chicken
   Once cooked, remove the chicken from the crockpot and place it on a cutting board. Allow it to cool slightly, then use two forks to shred the meat into bite-sized pieces. Discard the bones.
4. Cook the Vegetables
   In a separate microwave-safe dish, add the bell peppers, snow peas, mushrooms, and 1 tablespoon of water. Cover and microwave for 4 to 6 minutes, or until the vegetables are tender. Drain any excess water and add the cooked vegetables to the crockpot.
5. Combine Everything
   Stir the shredded chicken and coconut milk into the crockpot. Let everything heat through for about 15 minutes.
6. Add the Final Touches
   Stir in the cilantro and lime juice. Taste the soup and adjust the seasoning with additional salt, pepper, fish sauce, or lime juice as needed.

Crockpot White Chicken Chili

This easy-to-make recipe combines tender shredded chicken, hearty beans, and a perfect blend of spices, all simmered together in a rich, creamy broth. Ideal for busy weeknights or a relaxed weekend meal, this crockpot dish takes the stress out of cooking while delivering big, comforting flavors.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed of excess fat
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 cups (24 oz.) low-sodium chicken broth
• 2 cans (15 oz. each) great Northern beans, drained and rinsed
• 2 cans (4 oz. each) diced green chiles (use one hot and one mild for balance)
• 1 can (15 oz.) whole kernel corn, drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• Small handful of fresh cilantro, chopped
• 4 oz reduced-fat cream cheese, softened
• 1/4 cup half-and-half

Optional Toppings:

• Shredded Monterey Jack or Mexican cheese
• Sliced jalapeños
• Sliced avocado
• Sour cream
• Minced fresh cilantro
• Crunchy tortilla strips

Instructions

1. Prepare the Base:
   Place the chicken breasts at the bottom of your crockpot. Sprinkle the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper over the chicken.
2. Add the Veggies and Beans:
   Add the diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth on top of the chicken. Sprinkle the chopped cilantro for added freshness. Gently stir to combine the ingredients.
3. Cook:
   Cover the crockpot with its lid and cook: On LOW for 8 hours or on HIGH for 3–4 hours
4. Shred the Chicken:
   Once the chicken is fully cooked, transfer it to a large mixing bowl and shred it using two forks. Return the shredded chicken to the crockpot and stir.
5. Add the Creamy Touch:
   Stir in the softened cream cheese and half-and-half. Cover and cook on HIGH for 15 minutes until the chili becomes creamy and slightly thickened.Pro Tip for Beginners: To ensure the cream cheese blends smoothly, whisk it separately with a few ladles of hot chili from the crockpot. Once smooth, return this mixture to the crockpot, then stir in the half-and-half.
6. Serve and Top:
   Ladle the creamy chili into bowls and add your favorite toppings, such as jalapeños, avocado slices, or crunchy tortilla strips.

Crockpot Chicken and Barley Soup

A comforting, beginner-friendly recipe for a hearty chicken barley soup that’s perfect for chilly days. Made with simple ingredients and minimal prep, this is a great option for busy home cooks.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup carrots, peeled and diced
• ½ cup celery, sliced
• 5-6 cups low-sodium chicken broth (start with 5 cups and add more if needed)
• 1 medium tomato, finely chopped (or substitute with ¼ cup tomato sauce or leftover marinara sauce)
• 1½ teaspoons Italian seasoning
• Salt, to taste
• Pepper, to taste
• 1 bay leaf
• ⅔ cup pearl barley
• ⅓ cup frozen corn
• ⅓ cup frozen peas
• 2 cups rotisserie chicken, diced or shredded
• 1-2 tablespoons fresh parsley, roughly chopped (for garnish)

Instructions

1. Prepare the base:
   Heat the butter and olive oil in a large nonstick pot over medium-high heat. Add the chopped onion, garlic, diced carrots, and sliced celery. Sauté for 4-5 minutes, or until the garlic becomes fragrant and the vegetables begin to soften.
   Tip for time-savers: If your crockpot has a sauté function, use it to cook the vegetables directly in the pot, saving you an extra pan to clean. Short on time? Skip sautéing and move directly to the next step.
2. Transfer to the crockpot:
   Add the sautéed vegetables to a crockpot (6-quart or larger). Stir in the chicken broth, tomato, Italian seasoning, salt, pepper, bay leaf, and pearl barley until everything is well combined.
3. Cook the soup:
   Cover and cook on low heat for 5 hours, or until the vegetables are tender and the barley is fully cooked.
4. Add the finishing touches:
   Stir in the frozen corn, peas, and shredded rotisserie chicken. If the soup seems too thick, add more chicken broth to reach your desired consistency. Cover and cook on low heat for an additional 30 minutes.
5. Serve and enjoy:
   Remove the bay leaf before serving. Garnish each bowl with freshly chopped parsley for a burst of color and flavor. Serve warm with crusty bread or crackers on the side.

Tuscan Crockpot Chicken Soup with Kale and White Beans

This Tuscan Crockpot Chicken Soup with Kale and White Beans is a comforting bowl of goodness, perfect for chilly days or when you need a nutritious boost. Packed with tender shredded chicken, creamy cannellini beans, and vibrant kale, this soup is both satisfying and wholesome. 

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 1 stick celery, sliced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 1 liter (4 cups) chicken stock (homemade is best, but stock cubes or bouillon work too)
• ½ tsp salt
• ½ tsp black pepper
• 400 g (14 oz) cooked cannellini beans, rinsed and drained
• 2 cooked chicken breasts, skinless and shredded
• 100 g (3.5 oz) kale, chopped
• A small bunch of fresh parsley, finely chopped
• 2 tbsp grated parmesan cheese

To Serve:

• Toasted granary bread (use gluten-free bread if needed, such as Warburtons Newburn Bakehouse Seeded)
• Fresh thyme

Instructions

1. Start by softening the onion: Heat the olive oil in a large saucepan over low-medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until it becomes soft and translucent.
2. Add the aromatics: Stir in the minced garlic and thyme, cooking for another 2 minutes until fragrant.
3. Build the soup base: Toss in the celery, diced carrots, and potatoes. Give it all a good stir, then pour in the chicken stock. Sprinkle in the salt and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes, allowing the vegetables to soften.
4. Add the beans: Stir in the rinsed and drained cannellini beans. Cook for another 5 minutes to allow the flavors to meld.
5. Incorporate the chicken and kale: Add the shredded chicken to the pot and heat it through for 2-3 minutes. Next, stir in the kale and let it simmer for 1-2 minutes until the leaves have wilted. Taste the soup and adjust the seasoning if needed.
6. Serve and garnish: Ladle the soup into four bowls. Top each serving with a sprinkle of fresh parsley, a bit of grated parmesan, and a sprig of thyme. Serve with toasted granary bread on the side.

Crockpot Buffalo Chicken Soup

This beginner-friendly crockpot recipe brings together the comforting flavors of buffalo sauce, tender chicken, and hearty potatoes in a creamy soup that’s perfect for any occasion.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 tablespoon minced garlic
• 1 cup carrots, sliced into thin coins
• 2 cups Yukon Gold potatoes, cut into ½-inch cubes
• 1 cup Yukon Gold potato (1 large potato), halved for blending later
• 1/4 cup Frank’s Red Hot sauce
• 5 cups low- or no-sodium chicken broth
• 1/2 cup almond milk (or your preferred dairy-free milk)

Instructions

1. Prep the Veggies

Heat the olive oil in a skillet over medium heat. Add the celery, carrots, onion, and garlic to the pan. Sauté for about 2 minutes until they’re slightly softened and fragrant. (This step is optional but adds extra flavor!)

2. Assemble the Crockpot

Place the chicken breasts in the bottom of the crockpot. Add the sautéed vegetables, diced potatoes, and halved potato pieces on top. Pour in the chicken broth and Frank’s Red Hot sauce.

3. Cook

Cover the crockpot with the lid and set it to low heat. Let it cook for 6 hours.

4. Blend and Shred

Once the soup has finished cooking, carefully remove the halved potato pieces and the chicken breasts from the crockpot. Place the halved potatoes, 1/2 cup of the soup broth (scooped from the crockpot), and the almond milk into a blender. Blend until the mixture is smooth and creamy. Shred the chicken using two forks, your hands (wear food-safe gloves), or a stand mixer with the paddle attachment.

5. Combine and Serve

Return the blended potato mixture and shredded chicken to the crockpot. Stir everything together until the soup is creamy and well-combined. Ladle the soup into bowls and garnish with fresh parsley, crumbled blue cheese, or sliced green onions if desired. Enjoy your warm, hearty bowl of buffalo chicken potato soup! This recipe is perfect for beginners, as the crockpot does most of the work for you.

Crockpot Chicken Enchilada Soup

This Crockpot Chicken Enchilada Soup is the ultimate comfort food for busy days! Packed with bold, zesty flavors and hearty ingredients like tender chicken, black beans, and sweet corn, it’s a breeze to make.

Ingredients

For the Enchilada Sauce:

• Neutral oil (like canola or safflower)
• 1 medium yellow onion, diced
• 1 large jalapeño, seeded and finely chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder (preferably Mexican-style)
• 1 tablespoon ground cumin
• 1 tablespoon granulated sugar
• 2 medium tomatoes, roughly chopped
• 1 (15-ounce) can of tomato sauce
• 2 cups low-sodium chicken broth (plus more if needed)
• Kosher salt and freshly ground black pepper, to taste

For the Soup:

• 1 (15-ounce) can of yellow corn, drained
• 1 (15-ounce) can of black beans, rinsed and drained
• 2–3 pounds boneless, skinless chicken thighs
• Heavy cream (optional)
• Cayenne pepper (optional)

Optional Toppings:

• Fresh cilantro
• Shredded cheddar cheese
• Sour cream
• Tortilla chips

Instructions

1. Make the Enchilada Sauce
Heat a few tablespoons of oil in a large skillet or Dutch oven over medium heat. Sauté the diced onion and jalapeño for 5–7 minutes until softened. Add the minced garlic, chili powder, cumin, and sugar. Stir continuously for 30 seconds to 1 minute until fragrant.

2. Add Sauce Ingredients
Add the chopped tomatoes, tomato sauce, and chicken broth. Season with salt and pepper to taste, then bring the mixture to a gentle boil. Carefully transfer the sauce to a 5-quart (or larger) crockpot.

3. Assemble the Soup
Add the drained corn, rinsed black beans, and chicken thighs into the crockpot. Stir everything together, ensuring the chicken is well coated with the sauce.

4. Cook the Soup
Cover the crockpot with its lid. Cook on LOW for 6–7 hours or on HIGH for about 4 hours, until the chicken is fully cooked and tender.

5. Shred the Chicken
Once the chicken is cooked, remove it from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine.

6. Finish and Serve
For a creamier soup, stir in a splash of heavy cream. Adjust the seasoning with additional salt, pepper, and cayenne pepper, if desired. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, crunchy tortilla chips, and fresh cilantro.

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