Spicy Crock Pot Chicken Soup With Vegetables

Chicken Soup
Wanwisa Hernandez / EyeEm / Getty Images
  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 4 servings (4 portions)

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.


  • 1 pound boneless chicken breasts (or tenders, cut into 1-inch cubes)
  • 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 tsp freshly ground black pepper
  • Dash of cayenne (or hot pepper sauce)
  • 1/8 teaspoon garlic powder
  • 2 1/2 cups vegetable juice (V-8 Brand)
  • 1 1/2 cups chicken broth (preferably low sodium)
  • Salt to taste
  • Garnish: fresh chopped parsley or green onion tops

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!


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


  • 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.