There’s something about the way a slow cooker fills the house with a slow, savory promise that gets me every time. The first time I tried this chicken thigh soup, I remember setting it up before rushing out the door, juggling a phone call and a distracted toddler at the same time. I wasn’t sure if I’d get it exactly right, but when I came back hours later, the kitchen smelled like a warm afternoon in late fall, with just a hint of herbs and lemon teasing at the edges. The chicken was tender enough to fall apart with the gentlest fork, and the vegetables had softened into a perfect, almost buttery texture. It wasn’t perfect—some peas decided to swim right to the top, and I almost forgot to season it again at the end—but that’s part of the charm. It felt like a little victory in the chaos of the day.
Why you’ll love it:
- This soup is mostly hands-off once it’s in the slow cooker, which means you can get on with your day (or your Netflix binge) without hovering.
- The chicken thighs stay juicy and tender, soaking up all the herbs and broth without drying out—a real comfort in every bite.
- It’s simple — and that’s kind of the point. No complicated steps, just good ingredients doing their thing.
- The fresh lemon juice added at the end brightens the whole pot, giving it a subtle lift that keeps it from feeling too heavy.
- Keep in mind, the soup thickens a bit as it cools, so if you like it soupy, you might want to add a splash of broth when reheating.
If you’re worried about timing, this recipe is forgiving. The slow cooker does the work, and you can easily tweak the seasoning at the end to suit your mood or what you have on hand. Plus, it freezes really well, so you can make a big batch and pull it out on days when you need a quick, nourishing meal without the fuss.
Print
Slow Cooker Chicken Thigh Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker soup featuring tender chicken thighs, vegetables, and flavorful herbs. Perfect for an easy weeknight meal or cozy lunch.
Ingredients
6 bone-in, skinless chicken thighs
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 tablespoon fresh lemon juice
Instructions
Place the chicken thighs in the bottom of the slow cooker.
Add the diced onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the dried thyme, dried parsley, dried rosemary, salt, and black pepper over the soup.
Add the bay leaf to the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the slow cooker and shred the meat using two forks, discarding the bones.
Return the shredded chicken to the slow cooker.
Stir in the frozen peas and cook on high for an additional 10 minutes.
Remove the bay leaf and stir in the fresh lemon juice.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: Don’t worry if you don’t have a fancy slow cooker; almost any one will do the trick here. I usually serve this soup with a crusty slice of bread or a simple green salad to keep things light. Sometimes, I swap out the frozen peas for green beans or add a handful of spinach at the end, though I haven’t tested those variations extensively. A bit of grated Parmesan stirred in before serving is a nice touch if you have it.
FAQ:
Can I use boneless chicken thighs instead? Yes, but bone-in helps keep the meat juicy and adds flavor to the broth.
Is it possible to make this soup on the stove? You could, but you’d need to adjust cooking times and watch it more closely to avoid drying out the chicken.
Can I omit the lemon juice? You can, but it does add a nice brightness that balances the richness.
Slow cooker soup days are the best kind of days. Save this recipe, print it out, or keep it bookmarked—because once you’ve had this kind of comforting, easy meal, you’ll want to come back to it, especially when the weather turns cold and you just need a little taste of warmth.