12 Crockpot Chicken Soup Recipes That Simmer While You Work

Crockpot chicken soup recipes are the easiest way to turn chicken thighs, aromatics, and a long slow simmer into dinner that tastes like you stood over the pot. The chicken goes in boneless, and the slow cooker pulls out enough richness that the broth turns golden without you babysitting it. Versions below take that same foundation in different directions, from bright lemony bowls to creamy wild rice and fiery tortilla soups.

Start with Classic Chicken Noodle Soup for a familiar bowl, then try Chicken Tortilla Soup for heat and crunch. Coconut Curry Chicken Soup is the brighter change, and Chicken and Dumplings Soup is the hearty one.

Which Crockpot Chicken Soup Should You Make?

Classic Chicken Noodle Soup

This is the one you make when someone in the house wants a bowl that tastes like a regular Tuesday, not a project. I leave the vegetables chunky so the soup has body, and the noodles go in near the end so they stay just tender.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Yellow onion, diced: 1 large
• Carrots, cut into 1 cm (1/2 in) coins: 3 medium
• Celery ribs, sliced: 2
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1.5 litres (6 cups)
• Dried thyme: 1 tsp
• Bay leaves: 2
• Egg noodles: 225 g (8 oz)
• Kosher salt and black pepper: 1 tsp each

Instructions

Step 1: Put the 680 g (1.5 lb) chicken thighs in the slow cooker first, then add the onion, carrots, celery, and garlic. You will want the vegetables under the chicken so they braise in the stock instead of floating dry. Add the stock, thyme, bay leaves, salt, and pepper, then give everything a quick stir.

Step 2: Cover and cook on low for 6 hours or high for 3. You can tell the chicken is done when a piece pulls apart with two forks and the carrots offer no resistance. Every time you lift the lid, it adds about 20 minutes, so resist peeking.

Step 3: Remove the chicken to a cutting board and pull out the bay leaves. Shred the chicken with two forks, and you will see it comes apart in thick, moist strands. Return the chicken to the pot.

Step 4: Turn the slow cooker to high and stir in the 225 g (8 oz) egg noodles. Give them 20 to 25 minutes to cook until tender with a little chew. You can add a splash of hot stock if the soup looks too thick near the end.

Step 5: Taste the broth and add more salt if you think it needs it. Ladle the soup into deep bowls while the noodles are soft, and serve with crackers or buttered bread.

Creamy Chicken Wild Rice Soup

This one leans rich and earthy, because wild rice gives a chewy bite that soft egg noodles never can. I add a little cream at the end, not a whole carton, so it stays silky without getting heavy.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb)
• Wild rice blend: 200 g (1 cup)
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.2 litres (5 cups)
• Dried rosemary: 1 tsp
• Heavy cream: 120 ml (1/2 cup)
• Unsalted butter: 2 tbsp
• Kosher salt: 1 tsp

Instructions

Step 1: Rinse the 200 g (1 cup) wild rice blend and put it in the slow cooker with the chicken breasts, carrots, celery, onion, garlic, rosemary, and stock. You want the stock to cover everything, and the rice will absorb a fair amount as it cooks.

Step 2: Cover and cook on low for 5 to 6 hours or high for 3. You will know it is ready when the chicken pierces easily and the rice grains split open at the ends. Stir once halfway if you are home.

Step 3: Pull the chicken out, shred it with two forks, and return it to the pot. Stir in the 120 ml (1/2 cup) heavy cream and the 2 tbsp butter. You will see the broth turn pale and velvety almost immediately.

Step 4: Turn the slow cooker to high and cook for 15 more minutes with the lid ajar so the soup thickens. You can leave it fully covered if you like a thinner soup.

Step 5: Taste and add more salt if needed. Ladle into wide bowls and crack black pepper over the top before you serve.

Chicken Tortilla Soup

This is a pantry heavy soup you can throw together before work and eat with a pile of crunchy toppings. The chipotle and fire roasted tomatoes do the heavy lifting, so you only have to sear the chicken quickly.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Fire roasted diced tomatoes: 2 cans (400 g each / 28 oz total)
• Frozen corn kernels: 150 g (1 cup)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Chipotle pepper in adobo, minced: 1
• Ground cumin: 2 tsp
• Low sodium chicken stock: 1 litre (4 cups)
• Corn tortillas, cut into strips: 4
• Kosher salt: 1/2 tsp

Instructions

Step 1: Heat a large nonstick skillet over medium high, then lay the chicken thighs in it and cook 2 minutes per side until they pick up a deep brown. You do this because the browned bits left behind end up in the soup.

Step 2: Put the seared chicken in the slow cooker and add the tomatoes, corn, onion, garlic, chipotle, cumin, stock, and the 1/2 tsp salt. Stir everything together, and you will smell the chipotle almost immediately.

Step 3: Cover and cook on low for 5 to 6 hours or high for 3. When the chicken shreds easily, pull it out and shred it with two forks, then return it to the pot.

Step 4: For the tortilla strips, heat a dry skillet over medium and toast the strips for 3 to 4 minutes, tossing once, until crisp. You can also bake them at 180C (350F) for 8 minutes if you prefer not to watch them.

Step 5: Taste the broth and add more salt if you want it sharper. Ladle into bowls and top with the crisp tortilla strips before you serve.

Lemon Chicken Orzo Soup

This one is for the days when you want soup but not heavy soup. The lemon goes in at the very end so the flavor stays sharp, and orzo soaks up just enough broth to feel substantial.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb)
• Yellow onion, diced: 1 medium
• Carrots, chopped: 2 medium
• Celery ribs, chopped: 2
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.5 litres (6 cups)
• Dried oregano: 1 tsp
• Orzo pasta: 180 g (1 cup)
• Fresh lemon juice and zest: 60 ml (1/4 cup) plus 1 tsp zest
• Kosher salt: 1 tsp

Instructions

Step 1: Put the chicken, onion, carrots, celery, garlic, oregano, and stock in the slow cooker. Stir in the 1 tsp salt and half the lemon juice, saving the rest for later. You will notice the lemon starts to mellow as it cooks.

Step 2: Cover and cook on low for 5 hours or high for 3. You are looking for the chicken to pull apart with a fork and the vegetables to soften without turning mushy.

Step 3: Pull the chicken out, shred it with two forks, and stir it back in along with the 180 g (1 cup) orzo. Cover and cook on high for 20 minutes. You want the orzo tender but still with a little bite.

Step 4: Turn off the heat and add the remaining lemon juice and the 1 tsp zest. Give it a stir, then taste and add more salt if you need it. The broth should taste bright, not sour.

Step 5: Ladle the soup into shallow bowls while it is hot. Serve with a chunk of warm pita or crusty bread.

Spicy Peanut Chicken Soup

This is a slow cooker take on a big pot of peanut stew, the broth gets thick and spicy and the peanut butter melts in so it tastes like you spent real time on it. I like it over rice, but it stands alone too.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Natural peanut butter, smooth: 130 g (1/2 cup)
• Diced tomatoes: 1 can (400 g / 14 oz)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Fresh ginger, grated: 2 tbsp
• Low sodium chicken stock: 1 litre (4 cups)
• Smoked paprika: 1 tsp
• Cayenne pepper: 1/2 tsp
• Kosher salt: 1 tsp

Instructions

Step 1: Whisk the 130 g (1/2 cup) peanut butter with 250 ml (1 cup) of the stock in a bowl until smooth. You do this first so the peanut butter does not seize into lumps when it hits the hot pot.

Step 2: Put the chicken thighs in the slow cooker and add the onion, garlic, ginger, tomatoes, smoked paprika, cayenne, and 1 tsp salt. Pour in the peanut butter mixture and the remaining stock, then stir well.

Step 3: Cover and cook on low for 6 hours or high for 3. The sauce will look thick and reddish brown when you lift the lid, and the chicken should be tender enough to shred with a spoon.

Step 4: Remove the chicken, shred it, and return it to the pot. Stir everything together and let it sit on warm for 10 minutes so the shredded meat drinks up the sauce. You can thin it with a splash of hot stock if it looks too stiff.

Step 5: Taste and add more cayenne or salt if it needs it. Spoon the thick soup into shallow bowls and serve hot.

Coconut Curry Chicken Soup

This is the one to make when everyone wants something warm but not the same old chicken and vegetables. The coconut milk and curry paste turn the broth into a silky, golden base that you will want to soak up with rice or bread.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Full fat coconut milk: 1 can (400 ml / 13.5 oz)
• Red curry paste: 2 tbsp
• Low sodium chicken stock: 750 ml (3 cups)
• Sweet potato, peeled and cubed: 300 g (2 cups)
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 2 tbsp
• Kosher salt: 1/2 tsp

Instructions

Step 1: In the slow cooker, whisk the 2 tbsp red curry paste into the coconut milk until no streaks remain. You want the paste to dissolve fully so the soup does not taste grainy.

Step 2: Add the chicken thighs, sweet potato, onion, garlic, ginger, soy sauce, and stock. Stir in the 1/2 tsp salt and press the chicken under the liquid. The sweet potato will soften into the broth as it cooks.

Step 3: Cover and cook on low for 6 hours or high for 3. You will know it is ready when the sweet potato cubes fall apart when you poke them with a fork.

Step 4: Pull the chicken out and shred it, then return it to the pot. Stir everything together and let it sit on warm for a few minutes. You can leave it on warm while you get bowls ready.

Step 5: Taste and add more soy sauce or salt if the broth needs it. Ladle the golden curry soup into deep bowls and serve hot.

Chicken and Dumplings Soup

This one is a whole dinner in a pot, because the dumplings cook right on top of the simmering soup and come out fluffy. You will want to drop the dough by spoonfuls, not knead it, and the slow cooker does the rest.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Carrots, cut into chunks: 3 medium
• Celery ribs, cut into chunks: 3
• Yellow onion, diced: 1 large
• Low sodium chicken stock: 1.5 litres (6 cups)
• Dried thyme: 1 tsp
• Self rising flour: 250 g (2 cups)
• Cold unsalted butter, cubed: 85 g (6 tbsp)
• Milk: 180 ml (3/4 cup)
• Kosher salt: 1/2 tsp

Instructions

Step 1: Put the chicken thighs in the slow cooker with the carrots, celery, onion, thyme, and the 1/2 tsp salt. Pour in the 1.5 litres (6 cups) stock, then stir to combine. You want the vegetables mostly covered by liquid.

Step 2: Cover and cook on low for 6 hours or high for 3. The chicken is done when you can shred it by pressing with the back of a spoon, and the carrots offer no resistance.

Step 3: Remove the chicken and shred it with two forks, then return it to the pot. Turn the slow cooker to high. You will bring the soup back to a strong simmer before the dumplings go in.

Step 4: In a mixing bowl, work the 85 g (6 tbsp) cold butter into the 250 g (2 cups) self rising flour with your fingertips until no pieces are larger than a pea. You want the butter in small bits so the dumplings steam and puff as they cook.

Step 5: Pour the 180 ml (3/4 cup) milk into the flour mixture and stir just until a thick, shaggy dough forms. Drop the dough by heaped spoonfuls directly onto the hot soup. You should get about 12 dumplings.

Step 6: Cover and cook on high for 25 to 30 minutes with no peeking. You will know the dumplings are done when a toothpick inserted in one comes out clean and they look puffed. Ladle the soup and dumplings into deep bowls and serve right away.

White Chicken Chili Soup

This is a creamy, mildly spicy chili that sits somewhere between soup and stew, and it gets better the next day. You get all the comfort of a slow cooked chili without needing ground beef.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb)
• White beans, drained: 2 cans (400 g each / 28 oz total)
• Diced green chilies: 1 can (120 g / 4 oz)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Low sodium chicken stock: 1 litre (4 cups)
• Frozen corn kernels: 150 g (1 cup)
• Sour cream: 120 ml (1/2 cup)
• Kosher salt: 1 tsp

Instructions

Step 1: Put the chicken breasts in the slow cooker and add the white beans, green chilies, onion, garlic, cumin, oregano, corn, stock, and 1 tsp salt. Stir it all together. You will notice the chili smells more bright than heavy at this stage.

Step 2: Cover and cook on low for 6 hours or high for 3. The chicken is ready when it shreds under two forks without much pressure. You can taste a bean to check the seasoning.

Step 3: Remove the chicken and shred it, then return it to the pot. Stir in the 120 ml (1/2 cup) sour cream. You will see the broth turn creamy and pale all through.

Step 4: Set the slow cooker to warm and let the chili sit for 10 minutes so the flavors settle. You can add a splash of stock if you think it has thickened too much.

Step 5: Taste and add more salt or cumin if needed. Ladle the chili into bowls and serve it hot with a spoon.

Chicken Meatball and Kale Soup

This one swaps shredded chicken for little herbed meatballs, and the kale cooks in the last stretch so it keeps its body. You still get a slow cooked broth, but the meatballs make it feel more like a full meal.

Ingredients (makes 4 servings)

• Ground chicken: 450 g (1 lb)
• Panko breadcrumbs: 60 g (1/2 cup)
• Large egg: 1
• Parmesan cheese, grated: 30 g (1/3 cup)
• Garlic cloves, minced: 4, divided
• Yellow onion, diced: 1 medium
• Carrots, sliced: 2 medium
• Low sodium chicken stock: 1.5 litres (6 cups)
• Dried basil: 1 tsp
• Chopped kale, stems removed: 100 g (4 cups)
• Kosher salt: 1 tsp

Instructions

Step 1: In a bowl, mix the 450 g (1 lb) ground chicken with the panko, egg, Parmesan, half the garlic, and 1/2 tsp salt. You want the mixture soft and evenly combined, but do not overwork it or the meatballs turn tough.

Step 2: Roll the mixture into 16 small meatballs, about the size of a walnut, and place them in a single layer in the slow cooker. You can brown them in a skillet first if you like, but it is not necessary.

Step 3: Add the onion, carrots, remaining garlic, basil, remaining 1/2 tsp salt, and stock around the meatballs. Cover and cook on low for 5 hours or high for 3. You will know it is ready when the meatballs float and feel firm.

Step 4: Stir in the 100 g (4 cups) kale and push it down into the hot broth. Cover and cook on high for 10 minutes. You want the kale to wilt until it is tender but still bright green.

Step 5: Taste the broth and add more salt if you think it needs it. Ladle the meatballs and kale into large shallow bowls and serve hot with crusty bread.

Chicken Corn Chowder

This is a thick, sweet corn chowder that leans on the slow cooker to do the simmering. I blend a portion of the soup at the end so it gets creamy without needing a full pot of cream.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Frozen sweet corn kernels: 400 g (3 cups)
• Yukon gold potatoes, diced: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1 large
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1 litre (4 cups)
• Smoked paprika: 1 tsp
• Unsalted butter: 2 tbsp
• Heavy cream: 120 ml (1/2 cup)
• Kosher salt: 1 tsp

Instructions

Step 1: Put the chicken thighs in the slow cooker and add the corn, potatoes, onion, bell pepper, garlic, smoked paprika, and 1 tsp salt. Pour in the stock and stir. You want the potatoes mostly submerged so they cook evenly.

Step 2: Cover and cook on low for 6 hours or high for 3. The chowder is ready when the potatoes are fork tender and the chicken shreds without resistance. You can check a potato chunk to be sure.

Step 3: Remove the chicken and shred it with two forks, then set it aside. Use a ladle to transfer about 2 cups of the soup, choosing mostly potatoes and corn, to a blender. You will blend it until smooth to give the chowder body.

Step 4: Purée the transferred soup until smooth, then stir it back into the slow cooker along with the shredded chicken, the 2 tbsp butter, and the 120 ml (1/2 cup) heavy cream. You will see the chowder turn pale and thick immediately.

Step 5: Cover and cook on high for 15 minutes so the flavors come together. You can add a splash of stock if you like a thinner chowder.

Step 6: Taste and adjust the salt. Ladle the chowder into mugs or deep bowls and top with a pinch more smoked paprika before you serve.

Greek Lemon Chicken Soup

This is a velvety egg lemon soup that is usually made on the stovetop, but the slow cooker keeps the chicken broth gentle until you temper the eggs at the end. You get the same silky texture with less standing over the pot.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb)
• Long grain white rice: 100 g (1/2 cup)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.2 litres (5 cups)
• Large eggs: 3
• Fresh lemon juice: 80 ml (1/3 cup)
• Lemon zest: 1 tsp
• Kosher salt: 1 tsp
• Fresh dill, chopped: 2 tbsp

Instructions

Step 1: Put the chicken breasts, rice, onion, garlic, stock, and 1 tsp salt in the slow cooker. Stir to combine. You will see the rice settle to the bottom, which is fine.

Step 2: Cover and cook on low for 5 to 6 hours or high for 3. The chicken should pull apart easily, and you want the rice to be very soft and beginning to burst.

Step 3: Remove the chicken and shred it with two forks, then return it to the pot. Turn the slow cooker to warm. You need the soup hot but not boiling before you add the eggs.

Step 4: In a medium bowl, whisk the 3 eggs with the 80 ml (1/3 cup) lemon juice until completely combined. Ladle one cup of hot broth into the egg mixture in a thin stream while whisking constantly. You are tempering the eggs so they thicken the soup instead of scrambling.

Step 5: Pour the warm egg mixture back into the slow cooker in a steady stream, whisking the soup as you go. Stir in the lemon zest and dill, then taste and add salt if needed. Ladle into bowls and serve warm.

Miso Ginger Chicken Soup

This one is a lighter, cleaner tasting bowl with a deep savory base from miso and fresh ginger. It comes together fast in the slow cooker, and you add the miso at the end so it keeps its salty, rounded flavor.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• White miso paste: 3 tbsp
• Fresh ginger, cut into thin coins: 30 g (2 tbsp)
• Garlic cloves, smashed: 3
• Low sodium chicken stock: 1.2 litres (5 cups)
• Carrots, cut into matchsticks: 2 medium
• Shiitake mushrooms, sliced: 150 g (2 cups)
• Baby bok choy, halved lengthwise: 300 g (2 heads)
• Rice vinegar: 1 tbsp
• Kosher salt: 1/4 tsp
• Sesame oil, for serving: 1 tsp

Instructions

Step 1: Put the chicken thighs, ginger coins, garlic, carrots, shiitakes, and stock in the slow cooker. Stir in the 1/4 tsp salt and the 1 tbsp rice vinegar. You will smell the ginger as soon as the lid goes on.

Step 2: Cover and cook on low for 5 to 6 hours or high for 3. The chicken is ready when you can shred it with a spoon and the mushrooms have softened into the broth.

Step 3: Remove the chicken and shred it, then return it to the pot. Scoop out 250 ml (1 cup) of the hot broth into a bowl and whisk in the 3 tbsp miso until smooth. You want no lumps of miso left.

Step 4: Stir the miso mixture back into the soup and add the 300 g (2 heads) baby bok choy. Cover and cook on high for 10 minutes, just until the bok choy wilts and turns glossy. You can leave the lid on so it steams.

Step 5: Taste and add more miso or a tiny pinch of salt if you think it needs it. Ladle the soup into deep bowls and drizzle with the 1 tsp sesame oil before you serve.

Across every version, the single most important move is shredding the chicken before it cools. Warm chicken pulls apart cleanly and soaks up broth much better than cold chicken, so take the two minutes to do it right out of the pot. Pick the one that sounds like your kitchen tonight and let the slow cooker earn its keep.