Spicy Crock Pot Chicken Soup With Vegetables

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/4/21
Chicken Soup
Wanwisa Hernandez / EyeEm / Getty Images
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
517 Calories
20g Fat
59g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 517
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 18%
Cholesterol 54mg 18%
Sodium 1909mg 83%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 22%
Total Sugars 10g
Protein 28g
Vitamin C 99mg 495%
Calcium 85mg 7%
Iron 3mg 15%
Potassium 1337mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy slow cooker chicken soup is a snap to prepare in the crock pot. The combination of chicken, cubed potatoes, and a variety of vegetables is flavored to perfection with vegetable juice and chicken broth.

A small amount of Dijon mustard and hot pepper sauce jazzes the soup up and adds some heat.

Ingredients

  • 1 pound chicken breast tenders, cut into 1-inch pieces

  • 2 small potatoes, cubed

  • 1 small carrot, diced

  • 1 1/2 cups frozen corn kernels

  • 1/2 cup onion, chopped

  • 1/2 cup celery, chopped

  • 2 tablespoons Dijon mustard

  • 1/4 teaspoon ground black pepper

  • Dash cayenne pepper, or hot pepper sauce

  • 1/8 teaspoon garlic powder

  • 2 1/2 cups vegetable juice, such as V-8

  • 1 1/2 cups chicken broth

  • 1/4 teaspoon salt

  • 1 tablespoon chopped parsley or sliced green onion tops, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Combine the cubed chicken, vegetables, mustard, black and cayenne peppers, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all.

  3. Cover and cook on high for 1 hour.

  4. Reduce the setting to low and cook for about 4 to 6 hours longer, or until the vegetables are tender.

  5. Taste and add salt, as needed.​

  6. Serve and enjoy!

Tip

Garnish with fresh chopped parsley or green onion tops, if desired.

Variations

  • Replace the vegetable juice with tomato juice or replace half of the vegetable or tomato juice with one 14.5-ounce can of diced tomatoes.
  • Add 1 small diced zucchini along with the vegetables.