Creamy Slow Cooker Chicken and Vegetable Soup
Creamy slow cooker chicken and vegetable soup features a hearty blend of shredded chicken, broccoli, buttery potatoes, onions, and cheese, all rolled into a hearty and satisfying soup.
I’ve been making this for dinner for years, and I’ve fine-tuned it to make sure it never comes out watery or bland. It’s thick, creamy, and full of flavor, without adding steps or fancy ingredients.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 8 hours | 4-6 | Beginner + |
Julie’s Tips
Make dinner a cinch with these tips and get your meal cooking in no time.
- Use frozen broccoli and pre-cut onions to save time on prep.
- With baby potatoes, there’s no need for peeling. They can be cut and added to the slow cooker in just a matter of minutes — much faster than with Russet potatoes.
Watch How To Make Slow Cooker Chicken And Veggie Soup
Ingredients For The Soup
Raw chicken breasts – Start with tender chicken breasts that slowly cook until they’re juicy and shred effortlessly, soaking up all the flavors of the broth.
Baby yellow potatoes – These little veggies add heartiness without the fuss of peeling. As they simmer, they become buttery and soft.
Frozen broccoli – The broccoli brings a pop of green. It adds a fresh bite without needing extra prep.
Diced onion – Onions melt down into the broth, releasing a sweet, flavor-packed taste that’s the backbone of the soup’s flavor.
Chicken broth – The base of the soup, rich and savory, fills your kitchen with that classic, homemade, comforting aroma as it cooks.
All-purpose flour – Just enough to thicken the broth into a creamy base.
Heavy cream – The finishing touch that makes the soup taste filling and rich.
Shredded cheddar cheese – Sprinkled in toward the end, it melts into the cream, giving the soup a bold and tangy flavor.
Full printable recipe at the bottom of the post in the recipe card with measurements and instructions.
Step-By-Step Instructions
Start by adding the chicken breasts to the bottom of a slow cooker. Then, add the potatoes, onions, broccoli, salt, pepper, and chicken broth. Cook for six hours on the low heat setting.
At the end of six hours, shred the chicken. Add the flour to the heavy cream and whisk until the lumps are gone. Pour the mixture into the slow cooker and stir. Then, add the shredded cheese and stir until well combined. Let it cook another one to two hours or until it thickens.
FAQs
Can You Add Pasta To The Soup?
Yes, you can add pasta to the soup. You will want to add it about 45 minutes before it is finished cooking. It will soak up some of the broth, so keep an eye on it and add more broth if needed.
Can The Soup Be Cooked On High?
Yes, you can cook the soup on high for about four hours; however, the chicken will not be quite as tender as it will if you cook the full eight hours. Make sure the chicken reaches an internal temperature of 165°F.
Storage, Freezing, And Reheating Instructions
Keep any leftovers in an airtight container and keep them refrigerated. To reheat, add the soup to a saucepan and cook on medium heat for about 15 minutes or until the soup is hot. Or, add the soup to a microwave-safe bowl and heat for about three minutes or until the soup is hot.
To freeze the soup, place it in a freezer-safe container and store it for up to three months. Thaw overnight in the refrigerator before heating again.
More Delicious Soup Recipes
If you love this chicken and veggie soup, you will love these other simple and tasty soups that are just as easy and flavorful to make.
- If you’re in a hurry, you can prepare this 20-minute bean soup and still have time to accomplish a lot.
- Do you want a hearty soup that can be whipped up fast? This 30-minute creamy beef soup is a hit with my picky eaters.
- Want another comforting meal that you can prepare quickly and let simmer all day? This slow cooker chicken and potato soup is the one.
Creamy Slow Cooker Chicken and Vegetable Soup
Ingredients
- 4 chicken breasts skinless, boneless
- 1½ pounds baby yellow potatoes cut into four pieces
- 10 ounce broccoli frozen
- 1 small onion diced
- 48 ounces chicken broth
- ¼ cup all-purpose flour
- 1½ cups heavy whipping cream
- 2 cups sharp cheddar cheese shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add the chicken breasts, sliced potatoes, frozen broccoli, and onions to the slow cooker.
- Sprinkle the salt and pepper on top, and pour the chicken broth into the slow cooker. Close the lid and cook on the low heat setting for six hours.
- After six hours, shred the chicken.
- Add the all-purpose flour and heavy whipping cream to a bowl and whisk until the lumps are gone. Pour into the slow cooker and stir. Add the shredded cheese, and stir. Place the lid on the top and cook for another 1 to 2 hours or until the soup is thick.
