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Crockpot Vegetable Chicken Soup With Butternut Squash & Beans!

Taralynn McNitt
5 from 1 vote
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course


  • 1.5 pounds Boneless/SkinLess Chicken Breast
  • 32 ounces Organic Chicken Broth (I used low sodium)
  • 1 cup celery chopped
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1/2 cup yellow onion
  • 2 cups butternut squash diced
  • 1/2 cup green onion chopped
  • 1 large zucchini
  • 1 large summer squash
  • 1 cup fresh green beans chopped
  • 3 tbsps minced garlic
  • 2 tbsps olive oil
  • 1 can tri-blend beans
  • 1 cup peas
  • 1 can (14 ounce) diced Italian style tomatoes
  • 1 tbsp honey
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp red chili flakes
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp chives
  • 1 tsp dill
  • 1 tbsp hot sauce optional


  • Prepare your vegetables! Chop the onion, celery, bell peppers, squash, green beans, celery.
  • Add vegetables to the crockpot with the chicken broth. Turn pot to high. 
  • Drain the canned peas and beans. Add them to the crockpot.
  • Add the undrained can of tomatoes to the crockpot.
  • Add in all of the seasonings and minced garlic. 
  • Let the soup cook for five hours on high. Stir every hour or two to allow the soup to cook evenly. 
  • Dice chicken, Add the chicken to a pot of boiling water. Boil chicken until semi-cooked. Drain, and add semi-cooked chicken to the crockpot. 
    **Boiling the chicken first makes the soup less "fatty" - Tip from grandma! 
  • Cook soup on high for another three hours. 
    *you don't want to add the chicken in too soon, or it'll become overcooked and dry. 
  • Once the soup is done, give it a taste test and determine if it needs more seasonings! I always end up adding extra splashes of garlic, salt, or pepper! 
  • Turn the pot to warm. Serve! 
    I stored some in the freezer and some in the fridge! It's even better the next day.


Makes 24 Servings (1 1/4 cup size)
Nutrition Per Serving
75 Calories, 9g Protein, 2g Fat, 9g Carbs, 2g Fiber, 1g Sugar, 266 mg SodiumĀ