These 13 Slow Cooker Chicken Soup Recipes magnify the simplicity and comfort of having a slow cooker in the kitchen. Each delivers a different interpretation of the classic soup that warms cold days and soothes sick souls.

Here are a few of the 13 I cover in this post, to give you a taste of what is to come.

1. Crockpot Lemon Chicken Orzo Soup
This soup has an amusing twist provided by orzo pasta and Meyer lemons, which are vivaciously tangy.

2. Crockpot Moroccan Chicken Lentil Soup
The lentils and chicken are elevated to a new level of flavor by the exotic spices.

3. Crockpot Tuscan Chicken White Bean Soup
Unlike most chicken soups, this one has a creamy texture.

4. Crockpot Thai Coconut Chicken Soup
The soup features a refreshing, nutty taste and a hearty amount of chicken.

The 13 Best Crockpot Chicken Soup Recipes

1. Crockpot Lemon Chicken Orzo Soup

I adore the soup that comes from my Crockpot Lemon Chicken Orzo Soup. It is a comforting combination of tender chicken breasts, orzo pasta, carrots, celery, and zippy lemon juice.

I should also say it is a go-to recipe in my collection of Chicken Soup Recipes That Can Be Made in a Crockpot.

Ingredients

1 pound boneless, skinless chicken breasts
1 cup orzo pasta
3 carrots, sliced
3 celery stalks, chopped
1 onion, diced
4 cups chicken broth
Juice of 2 lemons

Instructions

1. Put chicken breasts, carrots, celery, onion, and chicken broth into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the chicken is tender and cooked through.

2. Approximately 30 minutes before it is time to serve, take out the chicken and shred it using two forks. Return the shredded chicken to the crockpot along with the orzo pasta. Cover the crockpot and set it to high for another 20 to 30 minutes, or until the orzo has reached the desired tenderness.

3. Just before serving, stir in the lemon juice. Adjust the seasoning to taste using salt and pepper, and serve hot.

2. Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup combines chicken breasts, coconut milk, and mushrooms with red curry paste. I adore how recipes for chicken soup done in a slow cooker infuse flavors with such ease that they make preparing the meal a no-brainer.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 can (14 ounces) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 cup sliced mushrooms

Instructions

1. Put the chicken breasts in the slow cooker and pour the chicken broth and coconut milk over them.

2. Put the red curry paste, fish sauce, and lime juice into the crockpot. Stir to combine.

3. Place the sliced mushrooms on top and cover the crockpot. Cook on low for 6-7 hours or until the chicken is fully cooked.

4. When finished, use two forks to shred the chicken in the crockpot and give the soup a good stir to mix it all back together before serving.

3. Crockpot Green Chile Chicken Soup

Crockpot Green Chile Chicken Soup is something I enjoy. It is a comforting dish composed of boneless chicken breasts, aromatic garlic, and zesty green enchilada sauce.

It stands out in the category of Crockpot Chicken Soup Recipes for both its straightforwardness and its lively, vibrant flavors.

Ingredients

1 pound boneless, skinless chicken breasts
2 cups chicken broth
1 cup green enchilada sauce
1 can (4 oz) diced green chiles
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin#

Instructions

1. Put the chicken breasts in the slow cooker, and pour the chicken broth and green enchilada sauce on top.

2. Combine the diced green chiles, chopped onion, minced garlic, and ground cumin in the Crockpot. Stir gently to mix.

3. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender. Cover and serve.

4. Using two forks, shred the chicken into bite-sized pieces and return it to the soup. Stir well and serve steaming hot.

4. Crockpot Moroccan Chicken Lentil Soup

The way Crockpot Moroccan Chicken Lentil Soup combines boneless chicken thighs, green lentils, cumin, and coriander makes for an incredibly comforting meal. This might be my favorite of all the slow cooker chicken soup recipes.

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup dried green or brown lentils, rinsed and drained
1 large onion, diced
2 carrots, peeled and sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander

Instructions

1. Put the chicken, lentils, onion, carrots, and garlic in the bottom of a crockpot.

2. Over the ingredients in the pot, sprinkle the cumin and coriander, and then stir to combine.

3. Combine 4 cups of chicken broth or water. Mix thoroughly, cover, and let the ensemble perform at a low setting for 6-8 hours or until two tender lentils are discovered and the chicken is found to be thoroughly cooked.

4. Before serving, taste the dish and add salt and pepper if you think it needs more seasoning.

5. Crockpot Chicken Avocado Lime Soup

Crockpot Chicken Avocado Lime Soup is a soothing combination of shredded chicken, chicken broth, and avocado. This is a balanced dish that could fit into the category of Chicken Soup Recipes.

There are a couple of standard flavor profiles for chicken soup; this one effortlessly blends two of them.

Ingredients

1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 avocados, diced
1 lime, juiced
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Pour the chicken broth over the chicken breasts and place them in the crockpot.

2. Mix in the ground cumin, garlic powder, salt, and pepper. Cover and set on low for a slow, even cook time of 4–6 hours, or until the chicken shreds apart and is fork-tender.

3. Take away the chicken, pulling it apart with two forks, and give it back to the crockpot. Mix in the lime juice.

4. Add the diced avocados to the soup before serving. Serve hot and, if desired, garnish with additional lime slices.

6. Crockpot Buffalo Chicken Soup

Crockpot Buffalo Chicken Soup is such a delicious and cozy twist on Chicken Soup in the Crockpot. It stars tender boneless chicken breasts, savory chicken broth, and spicy buffalo wing sauce.

To really make this soup hearty, I’ve added diced celery and creamy cheddar cheese.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1/2 cup buffalo wing sauce
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese

Instructions

1. Put the chicken breasts, chicken broth, buffalo wing sauce, chopped celery, and chopped carrots into the crockpot.

2. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender. Cover and let it cook.

3. Take the chicken breasts out of the crockpot, and shred them with two forks. Return the shredded chicken to the crockpot.

4. Blend the cream cheese and cheddar cheese into the melted soup until smooth and creamy. Pour into bowls and serve piping hot.

7. Crockpot Tuscan Chicken White Bean Soup

Crockpot Tuscan Chicken White Bean Soup is something I adore preparing. It’s a part of the comforting ensemble of Crockpot Chicken Soup Recipes I have collected.

The flavors—the tender white beans, the sun-dried tomatoes, the spinach, and the Italian spices—could make any bowl of soup a satisfying meal. But this soup happens to be packed with chicken, making it a main-dish soup.

Ingredients

Chicken breasts (about 1 to 1.5 pounds)
Canned white beans, drained and rinsed (two 15-ounce cans)
Low-sodium chicken broth (4 cups)
Sun-dried tomatoes in oil, drained and chopped (1/2 cup)
Fresh spinach leaves (2 cups)
Garlic cloves, minced (3 cloves)
Italian seasoning (1 tablespoon)

Instructions

1. At the bottom of the slow cooker, place the chicken breasts. Add to the slow cooker the white beans, chicken broth, sun-dried tomatoes, garlic, and Italian seasoning.

2. Cook the chicken on low for 6 to 8 hours or on high for 3 to 4 hours, covered, until it is tender and cooked through.

3. Take out the chicken and shred it using two forks. Then, put the chicken back in the slow cooker. Stir in the fresh spinach leaves, letting them wilt in the hot soup, and serve.

8. Crockpot Creamy Wild Rice Chicken Soup

Crockpot Creamy Wild Rice Chicken Soup is a dish I adore. It is a comforting thing and features the following ingredients: boneless and skinless chicken breasts, wild rice, carrots, and celery.

The soup is a standout among its kind and really hugs the palate due to its rich and creamy texture. It is also wholesome, thanks to some of the better ingredients found in chicken soup.

Overall, this soup is a handful of wonderful.

Ingredients

1 pound boneless, skinless chicken breasts
1 cup wild rice blend, rinsed
2 carrots, peeled and diced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream or half-and-half

Instructions

1. Put the chicken breasts, wild rice, carrots, celery, and chicken broth in the slow cooker.

2. Cook for 6 to 7 hours on low or until the chicken is completely cooked and tender.

3. Take the chicken out of the crockpot, and shred it with two forks. Return the meat to the pot.

4. Add the heavy cream and warm for another 15-20 minutes before serving.

9. Crockpot Spicy Chicken Tortilla Soup

The Spicy Chicken Tortilla Soup from the Crockpot combines boneless chicken breasts, black beans, corn, and diced tomatoes with green chilies in a delicious broth. If you want to make a Casserole Chicken Tortilla Soup (rather than a Crockpot Chicken Tortilla Soup), this is a great recipe to use as the base.

Ingredients

2 boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can diced tomatoes with green chilies
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin

Instructions

1. Put the chicken breasts at the bottom of your slow cooker.

2. Include black beans, corn, diced tomatoes with green chilies, chicken broth, chili powder, and cumin.

3. Cook the chicken on low for 6-8 hours or on high for 3-4 hours until it is done. Cover the slow cooker and let it work its magic.

4. Shred the chicken in the pot, stir everything together, and serve hot.

10. Crockpot Garlic Parmesan Chicken Soup

Creating recipes for chicken soup in the Crockpot is a labor of love for me. I adore the long, low cooking time that this dish demands and the way that my home fills with the scent of savory chicken broth as I await its full-flavored arrival.

This particular recipe for Garlic Parmesan Chicken Soup complements the tender chicken with a creamy broth that takes its flavor cue from rich, nutty Parmesan cheese. Don’t worry if you don’t have any; garlic powder will perfume the soup in its place.

Ingredients

4 boneless, skinless chicken breasts
4 cups chicken broth
6 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. Put the chicken breasts, chicken broth, minced garlic, and dried thyme in the slow cooker. Add salt and pepper to taste.

2. Cook on low for 6-7 hours or on high for 3-4 hours. Cover and cook until the chicken is cooked through and tender.

3. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.

4. Incorporate the heavy cream and Parmesan cheese well. Cook for an extra 15-30 minutes on low until the soup is heated all the way through. Serve and adjust the seasonings if necessary.

11. Crockpot Chicken and Sweet Potato Chowder

Chicken and Sweet Potato Chowder is a comforting and delicious addition to the list of crockpot chicken soup recipes. It combines chicken, sweet potatoes, corn, and onions with chicken broth, seasoned with thyme.

For those who enjoy soups and chowders, this recipe is sure to please.

Ingredients

1 pound boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
4 cups chicken broth
1 cup corn kernels (fresh or frozen)
1 onion, diced
1 teaspoon thyme
Salt and pepper to taste

Instructions

1. Put the chicken breasts, sweet potatoes, chicken broth, corn, and diced onion into the slow cooker.

2. Add seasoning of thyme, salt, and pepper, then the mixture can be covered and cooked on low for 6-7 hours or on high for 3-4 hours.

3. Shred the chicken in the Crockpot using two forks after it is cooked and then stir everything together to combine.

4. Serve hot, adjusting the seasoning if necessary.

12. Crockpot Ginger Turmeric Chicken Soup

The reason I adore Crockpot Ginger Turmeric Chicken Soup is that, to me, it’s comforting and nourishing, and it might be the best recipe for chicken soup made in a slow cooker. The delicate blend of spices and the flavor of the chicken broth make it stand head and shoulders above other slow-cooked chicken soups.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric

Instructions

1. Put the chicken breasts into the slow cooker. Pour in the chicken stock. Add the carrots, onions, garlic, ginger, and turmeric.

2. Cook the chicken on low for 6-7 hours, or until it is cooked through and tender. Cover, and cook.

3. Take the chicken out of the crockpot, use two forks to shred it, and put it back into the soup. Stir, taste to see if it needs more salt or other seasoning, and serve.

13. Crockpot Chipotle Chicken Soup

Crockpot Chipotle Chicken Soup is, to my mind, a wholesome dish filled with boneless chicken breasts, chipotle peppers, and black beans. It joins my collection of Crockpot Chicken Soup Recipes in being a downright delicious installment, with a whisper of cumin lending it some warmth.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 chipotle peppers in adobo sauce, chopped
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 (14.5-ounce) can of diced tomatoes
• 1 cup frozen corn kernels
• 4 cups chicken broth
• 1 teaspoon cumin

Instructions

1. Put the chicken breasts in the bottom of the slow cooker.

2. On top of the chicken, add the chopped chipotle peppers, black beans, diced tomatoes, and frozen corn.

3. Add the cumin and chicken broth to the mix. Stir it all together and make sure everything is combined evenly.

4. Prepare on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through. The best way to shred the chicken is with two forks. Serve the chicken in a suitable sauce or dish of your choosing.