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A bowl of chicken soup with shredded chicken, carrot slices, and broth sits on a blue cloth, with slices of rustic bread in the background.
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Brothy Crock Pot Chicken and Vegetable Soup (No Chopping)

When somebody's feeling under the weather or I don't feel like thinking about supper, I toss five ingredients into my 6-quart slow cooker and let a simple chicken-and-vegetable soup simmer away. It's a dump-and-go, budget-friendly meal that turns out hearty and flavorful with almost no fuss.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Main Dishes
Cuisine: American
Servings: 4
Calories: 468kcal

Ingredients

  • 4 chicken breasts
  • 1 ounce packet onion soup mix
  • 24 ounce bag frozen mixed vegetables
  • 10.5 ounce can condensed cream of chicken soup
  • 4 cups chicken broth

Instructions

  • Add the chicken breasts to the Crock Pot.
  • Next, add the cream of chicken soup and spread it out over the chicken breasts.
  • Then, add the onion soup mix and vegetables to the slow cooker. Pour the broth over the vegetables.
  • Cover and cook on low for 7.5-8 hours, until the chicken is fork-tender.
  • Shred the chicken in the slow cooker with two forks and stir to combine.

Video

Nutrition

Serving: 1 | Calories: 468kcal | Carbohydrates: 34g | Protein: 57g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 2306mg | Potassium: 1327mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8847IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg