Go Back

Crockpot Chicken Soup

This crockpot chicken soup transforms simple ingredients into a comforting, fragrant bowl through slow simmering. Main ingredients like bone-in chicken thighs, carrots, celery, and herbs meld into a tender, hearty broth with soft vegetables and shredded chicken, resulting in a warm, inviting dish perfect for relaxing evenings. The final texture is rich, slightly chunky, and deeply nourishing, with a golden hue and fragrant aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably with bone for flavor
  • 3 large carrots peeled and sliced thick
  • 2 stalks celery chopped
  • 1 yellow onion finely chopped
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 8 cups chicken broth store-bought or homemade
  • 1 pinch turmeric optional, for color and earthiness
  • to taste salt and pepper adjust at the end

Equipment

  • Large slow cooker
  • Sharp Knife
  • Chopping board
  • Wooden spoon
  • Ladle

Method
 

  1. Start by gathering all your equipment: a large slow cooker, a sharp knife, a chopping board, a wooden spoon, and a ladle.
  2. Peel and chop the carrots into thick slices, dice the celery, and finely chop the onion. The colorful vegetables add both flavor and visual appeal to your soup.
  3. Season the chicken thighs with salt, pepper, and a pinch of turmeric if using. Rub the spices in to enhance the flavor from the inside out.
  4. Place the seasoned chicken thighs at the bottom of the slow cooker, creating a flavorful base for the soup.
  5. Add the chopped carrots, celery, and onion on top of the chicken, spreading them evenly for balanced cooking.
  6. Tie the sprigs of thyme together or crumble dried thyme and add it over the ingredients, building layers of herbal aroma.
  7. Pour the chicken broth over everything, making sure the ingredients are mostly submerged. Cover the slow cooker with the lid.
  8. Set the slow cooker to low and cook for 6 to 8 hours, allowing the flavors to meld and the chicken to become fall-apart tender, filling your home with a warm, smoky aroma.
  9. Once cooking is complete, carefully remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the soup, stirring gently to distribute.
  10. Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove the thyme sprigs if used fresh.
  11. Ladle the hot, fragrant soup into bowls, garnish with fresh herbs if desired, and enjoy a comforting, nourishing meal that feels like a warm hug.