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5-Ingredient Slow Cooker Autumn Harvest Chicken Soup

A simple and cozy soup featuring tender chicken, vibrant vegetables, and creamy butternut squash, perfect for chilly autumn days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs Fresh chicken yields better flavor and texture.
  • 1 32-ounce carton creamy or pureed butternut squash soup
  • 1 10-ounce bag frozen mixed vegetables
  • 4 cups chicken broth Ensure it is gluten-free if required.
  • 1 teaspoon poultry seasoning Feel free to adjust seasonings to taste.

Method
 

Preparation
  1. Place the chicken thighs in the slow cooker.
  2. Pour in the butternut squash soup and chicken broth.
  3. Add the frozen mixed vegetables and sprinkle the poultry seasoning on top.
  4. Gently stir everything to combine.
Cooking
  1. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully tender.
  2. Remove the chicken thighs and shred them using two forks.
  3. Return the shredded chicken to the slow cooker and stir well.
  4. Taste the soup and add a little salt and black pepper if desired.
  5. Let it sit for 5 minutes, then ladle into bowls and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Adjust seasoning with garlic, onion, or additional spices as desired. You can also add spinach or kale for extra nutrition.