My sister-in-law called this the best soup she’s ever had and now I have to make it every time she visits. Worth it though.
There is something mighty comforting about a slow cooker soup that asks so little and gives back so much. This 5-Ingredient Slow Cooker Autumn Harvest Chicken Soup leans on simple pantry and freezer staples to make a creamy, golden bowl full of tender shredded chicken and that cozy fall flavor folks start craving when the air turns cool. It is the sort of practical, homey supper that feels right at home in a Midwestern kitchen, where a good soup can carry a whole evening and make the house smell like somebody who loves you has been cooking all day.
This soup is lovely with a hunk of buttered crusty bread, a pan of skillet cornbread, or a handful of saltine crackers crumbled right over the top. For a fuller supper, set out a crisp apple salad, a simple green salad with sharp vinaigrette, or half a toasted sandwich on the side. If you are serving company, a little sprinkle of chopped parsley and black pepper on each bowl makes it look special without adding one bit of fuss.
5-Ingredient Slow Cooker Autumn Harvest Chicken Soup using Shredded Chicken Thighs
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
Directions
1. Place the chicken thighs in the slow cooker, then pour in the butternut squash soup and chicken broth. Add the frozen mixed vegetables and poultry seasoning, and give everything a gentle stir to combine.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully tender and easy to pull apart.
3. Remove the chicken thighs to a plate or shallow bowl, shred them with two forks, and return the shredded chicken to the slow cooker.
4. Stir well, taste, and add a little salt and black pepper if you like. Let the soup sit for 5 minutes, then ladle into bowls and serve hot.
Variations & Tips
Make It Richer: If you want an even creamier soup, stir in a splash of heavy cream or a spoonful of cream cheese right at the end. That little addition gives it a velvety finish that feels fit for Sunday supper.
Add More Harvest Flavor: A diced apple or a pinch of rubbed sage can tuck in nicely with the squash and chicken. Those flavors play beautifully together and bring out that old-fashioned autumn character.
Use What You Have: Frozen peas and carrots, corn, or a simple soup vegetable blend all work fine here. This is one of those forgiving country recipes that lets a cook make do with what is on hand and still come out tasting like a plan.
For Easier Shredding: Chicken thighs stay tender and shred beautifully, which is one reason I favor them for slow cooker soups. If the chicken needs a little more time, put the lid back on and let it go another 20 to 30 minutes rather than forcing it.
Save Some for Later: This soup keeps well in the refrigerator for up to 3 days and tastes even better after the flavors settle together. Reheat it gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.