Crockpot Chicken and Herb Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Light yet flavorful soup with chicken thighs, fresh herbs, and seasonal vegetables, ready in hours. This american-inspired slow cooker (whole30) ready in about 375 minutes pairs (907 g) bone-in, skin-on chicken thighs, peeled and diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb (907 g) bone-in, skin-on chicken thighs
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 1 large, diced onion
• 3 cloves, minced garlic
• 4 cups low-sodium chicken broth
• 1/4 cup, chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 2 lb bone-in, skin-on chicken thighs, 2 diced carrots, 2 diced celery stalks, and 1 diced large onion into the slow cooker.
2. Step 2: Add 3 minced garlic cloves, 4 cups low-sodium chicken broth, 1/4 cup chopped fresh parsley, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper; stir to combine.
3. Step 3: Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through and vegetables are tender; remove skin from chicken before serving.