This easy chicken vegetable soup in the crock pot or on the stove top is chock full of vegetables, low in salt, low fat and high in protein.
Tender bits of chicken, fresh vegetables in a flavorful broth just like Grandma use to make, this is the perfect soup to warm up this winter.
Need a healthy dinner that pretty much cooks itself?
This homemade stew is slow cooking at its best.
It’s as easy as tossing everything into a crockpot or one big pot on the stove.
There is nothing I like more than coming home to slow cooker recipe that I can serve with a garden salad and a crusty loaf of bread on a cold day.
This delicious recipe is one of my favorite busy weeknight meals that makes great leftovers.
I often enjoy this the next day as a healthy lunch.
For this slow cooker soup, I took a peek into the vegetable bin and grabbed what I had.
I tossed in button mushrooms, a red bell pepper, sweet carrots and a few potatoes.
I used a low salt chicken broth and a can of fire roasted tomatoes and slow simmered the chicken breasts until they were fork tender and easy to shred off the bone.
It’s an easy crockpot recipe to make any day of the week when you can set it and forget it.
Grab a loaf of French bread to serve with this delicious meal and enjoy!
Ingredients for this Chicken Vegetable Soup (Stew)
- Chicken breasts
- Fire roasted tomatoes
- Mushrooms
- Garlic
- Onion
- Red bell pepper
- Carrots
- Potatoes
- Chicken stock
- Bay leaves, sage and thyme
How to make Slow Cooked Chicken Stew on the stove top
- Heat a large soup pot over medium heat and sauté the onion and garlic in olive oil until the onion softens.
- Add the bell pepper, carrots and mushrooms and cook until caramelized.
- Stir in the tomatoes, potatoes and chicken broth. Bring to a boil.
- Submerge the raw chicken breasts skin side down into the liquid.
- Add the bay leaves and reduce the heat and simmer for an hour or until the chicken pulls easily off the bone.
- Remove the chicken breasts from the pot, peel off the skin and shred the meat off the bone.
- Return the shredded chicken to the pot.
- Add extra liquid (broth) if needed.
- Continue to simmer the stew covered for an additional 10 minutes before serving.
How to make Crockpot Chicken Vegetable Stew
- Place all the ingredients into the bottom of a slow cooker.
- Set the crockpot to low for 4 to 6 hours cook time, covered.
- Before serving, remove the chicken from the crock pot, remove the chicken from the bone and discard the bones and skin.
- Return the cooked chicken to the slow cooker, stir and serve.
Can I use cooked or rotisserie chicken?
Absolutely! Save time and hassle by adding the rotisserie chicken to the end of the cooking process.
Simply cook the rest of the soup ingredients ahead of time and when ready to serve, just add in as much shredded chicken as you want.
Is it safe to use raw chicken in chicken vegetable stew
Yes! As long as you allow the raw chicken to cook until it reaches a cooking temperature of 165 degrees F on a cooking thermometer.
One great way to tell it’s finished cooking is if it pulls off the bone easily with two forks.
More hearty soup recipes
What is the best Crockpot or Pot for this recipe
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I have several crockpots and really any one will work, but I like this 8-quart slow cooker because it has digital programmable settings as well as a warm function.
It’s a great deal from Crock-Pot at $75.
For a stove top stew pot, I always go to my favorite heavy cast iron dutch oven.
This 6-quart pot from Amazon is a steal at $47.
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Easy Slow Cooked Chicken Vegetable Stew
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, bone in and skin on
- 1 14- ounce can fire roasted tomatoes
- 8 ounces white mushrooms, quartered
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 red pepper, cored and chopped
- 3 carrots, peeled and chopped
- 2 large potatoes, chopped into 1-inch cubes
- 4 cups chicken stock or broth
- Fresh herbs including bay leaves, sage and thyme
Instructions
- In a soup pot over medium heat sauté the onion and garlic in olive oil until the onion softens.
- Add the bell pepper, carrots and mushrooms and cook until caramelized.
- Stir in the tomatoes, potatoes and chicken broth. Bring to a boil.
- Submerge the raw chicken breasts skin side down into the liquid.
- Add a bay leaf, a sprinkle of fresh thyme and sage and simmer covered for an hour or until the chicken pulls easily off the bone.
- Remove the chicken breasts from the pot, peel off the skin and shred the meat off the bone using two forks.
- Return the shredded chicken to the pot.
- Continue to simmer the stew covered for an additional 15 minutes before serving.
- If the soup reduces and you prefer more liquid, add an extra cup of chicken broth.
- Store any leftovers in an airtight container for 3-4 days in the fridge.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Love simple dinners like this! And even better, my kids would love this too!
Simple is the way to go. And even better if the kids like it:)
This looks delicious. Simple recipe with plenty flavor. I love bayleaf in anything.
Thank you!
This looks killer! I love recipes that clean out your produce drawer. I usually make this sort of recipe with beef, but chicken sounds amazing. So much lighter.
I agree with you Tracy. Anything that cleans out the produce drawer is a keeper!
I love stews. They are so awesome in the cold weather. This sounds like it is full of flavour. Making lots and freezing some is great….dinner for another day.
Me too…thanks Gloria. Perfect for these chilly nights.