Crock Pot Chicken Vegetable Soup

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This flavorful Crock Pot Chicken Vegetable Soup will not only give you a tasty, veggie packed soup, it will also make your home smell amazing!

Prep Time10

Cook Time3

Shredding of Chicken5

Total Time3 15

Course: Soup

Cuisine: American

Keyword: Crock Pot Chicken Vegetable Soup

Servings: - 8 servings

Calories: 176kcal

Author: Aunt Lou

Put 2 lbs Chicken Tenders, 3 medium Russet Potatoes (washed, peeled and sliced thin), 2 cups carrots (washed, peeled and sliced), 1 cup celery (sliced), 1/4 cup diced onion, 1 teaspoon ground sage, 1 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 3 cloves garlic (minced) and 5 cups chicken broth in a 6 Quart Slow Cooker and stir until well combined.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once the veggies and chicken are cooked to desired tenderness, put the chicken in a bowl and shred with two forks.
Return the shredded chicken to the soup and stir until well combined.

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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.