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Crockpot Vegetable Chicken Soup With Butternut Squash & Beans!

Course Main Course
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author Taralynn


  • 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


  1. Prepare your vegetables! Chop the onion, celery, bell peppers, squash, green beans, celery.

  2. Add vegetables to the crockpot with the chicken broth. Turn pot to high. 

  3. Drain the canned peas and beans. Add them to the crockpot.

  4. Add the undrained can of tomatoes to the crockpot.

  5. Add in all of the seasonings and minced garlic. 

  6. Let the soup cook for five hours on high. Stir every hour or two to allow the soup to cook evenly. 

  7. 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! 

  8. 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. 

  9. 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! 

  10. Turn the pot to warm. Serve! 

    I stored some in the freezer and some in the fridge! It's even better the next day.

Recipe Notes

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