Slow Cooker Autumn Harvest Chicken Soup

This creamy slow cooker autumn harvest chicken soup is the perfect cozy dinner for a chilly fall evening. Made with just five simple ingredients, it combines tender shredded chicken thighs, creamy butternut squash soup, frozen vegetables, chicken broth, and poultry seasoning for a comforting homemade soup with rich seasonal flavor.

The slow cooker does most of the work, making this an easy chicken soup recipe for busy weeknights, Sunday dinners, or relaxed family meals. The combination of savory chicken and naturally sweet butternut squash creates a creamy, satisfying bowl that tastes like fall in every spoonful.

Why You’ll Love This Slow Cooker Chicken Soup

• Only 5 main ingredients: Simple ingredients make this recipe easy to prepare.
• Easy slow cooker dinner: Add everything to the crockpot and let it cook.
• Creamy and comforting: Butternut squash soup gives the broth a naturally rich texture.
• Tender shredded chicken: Chicken thighs stay juicy and shred beautifully after slow cooking.
• Perfect fall comfort food: Squash, poultry seasoning, and vegetables create warm autumn flavors.
• Great for meal prep: Leftovers can be refrigerated and reheated for an easy lunch or dinner.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 (32-ounce) carton creamy or pureed butternut squash soup
• 1 (10-ounce) bag frozen mixed vegetables
• 4 cups chicken broth
• 1 teaspoon poultry seasoning
• Salt and black pepper, to taste

How to Make Slow Cooker Autumn Harvest Chicken Soup

1. Add the ingredients

Place the boneless, skinless chicken thighs in a slow cooker. Pour in the butternut squash soup and chicken broth. Add the frozen mixed vegetables and poultry seasoning, then gently stir to distribute the ingredients.

2. Slow cook the chicken

Cover the slow cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is fully cooked, tender, and easy to shred.

3. Shred the chicken

Carefully remove the chicken thighs and place them on a plate or shallow bowl. Use two forks to shred the chicken into bite-size pieces.

Return the shredded chicken to the slow cooker.

4. Finish and serve

Stir the soup thoroughly. Taste and season with salt and freshly ground black pepper as needed. Let the soup rest for about 5 minutes before serving.

Ladle the creamy chicken soup into bowls and serve hot.

Tips for the Best Autumn Chicken Soup

Make it extra creamy: Stir in a small splash of heavy cream or a spoonful of cream cheese after shredding the chicken for an even richer texture.

Add more fall flavor: Diced apple or a small amount of rubbed sage pairs beautifully with butternut squash and chicken.

Use different vegetables: Frozen peas and carrots, corn, or your favorite frozen vegetable blend can be substituted for the mixed vegetables.

Choose chicken thighs: Boneless chicken thighs are especially good for crockpot soup because they remain tender during the longer cooking time and are easy to shred.

Don’t force the chicken: If the chicken isn’t tender enough to shred easily, return it to the slow cooker and cook for another 20 to 30 minutes.

Make it a complete meal: Serve this hearty soup with crusty bread, cornbread, crackers, or a simple green salad.

What to Serve With Autumn Harvest Chicken Soup

For a cozy family dinner, serve this soup with:

• Crusty buttered bread
• Homemade or skillet cornbread
• Saltine crackers
• Green salad with vinaigrette
• Apple salad
• Toasted cheese sandwich

A little chopped fresh parsley and freshly ground black pepper on top also makes each bowl look inviting.

Storage and Reheating

Store leftover chicken soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave. If the soup becomes too thick after refrigeration, add a small splash of chicken broth while reheating until it reaches your preferred consistency.