Simple to make and bursting with fresh summer flavors, this summer soup is made simple in the crockpot with chicken, and plenty of vegetables. A mostly hands-off recipe, just chop, drop, and dinner’s done!

White bowl filled with vegetables, chicken and broth on a white background.

Summer Soup is the Perfect Way to Use Summer Produce!

Does your slow cooker gather dust during the summer months? I know some people forget about their slow cooker when it gets warm, but let me tell you, now is the time to make it work for you! Slow cooking in the summer is the way to go because it keeps your kitchen cool no matter how high the temperatures climb outside. Plus, if you’re like me, summer schedules are even crazier than the school year.

If you’re shuttling kids to camps or spending the day playing outside there’s nothing better than coming home to dinner already done. In the spirit of easy summer slow cooker recipes, I’ve put together this simple soup recipe. The flavors are so clean and bursting with flavor you’ll want to make it again and again.

The inspiration for this soup came when I had a bunch of farmer’s market veggies in the crisper looking for a home. I decided to combine them into this soup, along with chicken simmered low and slow in a Mexican-inspired broth. At the end of the cooking process tender veggies are added and simmered a little longer, keeping them fresh and vibrant.

Everything’s topped off with handfuls of fresh herbs, sweet cherry tomatoes, and creamy avocado (if you like). Feel free to play around with the veggies in this one too, using what’s fresh and what you have on hand.

Black slow cooker with chicken, tomatoes, onion, cilantro, greens, and lime.
White bowl filled with vegetables, chicken and broth on a white background.

Recipe Notes

  • Feel free to add some fresh corn, cut off the cob, at the end of the cooking process.
  • The toppings really make this soup, so definitely pile them on! Cilantro, avocado, corn chips and cheese are all lovely.
  • For a vegetarian option, swap 2 (15-oz) cans drained and rinsed chickpeas for the chicken and vegetable stock for chicken stock.

This Recipe Is . . .

soup in white bowl with spoon and tomatoes on table
4.91 stars (10 ratings)

Summer Crockpot Soup (w/ Chicken & Veggies)

by Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 9 hours
Total: 4 hours 2 minutes
Simple to make and bursting with fresh summer flavors, this light summer soup is made simple in the crockpot with chicken, and plenty of vegetables. A mostly hands-off recipe, just chop, drop, and dinner's done!
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Ingredients

  • 1 medium yellow onion, finely chopped
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 (15-oz) can tomato sauce
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mild chili powder
  • 2 teaspoons kosher salt
  • 32 oz chicken stock
  • 3 medium zucchinis, chopped

To Add at the End

  • 3 cups chopped dark leafy greens, such as kale or swiss chard
  • 1 pint cherry tomatoes, sliced into halves
  • 2 tablespoons fresh limes

Equipment

Instructions 

  • To a 6-quart slow cooker, add the onion, chicken, tomato sauce, cumin, garlic powder, chili powder, salt, chicken stock, and zucchini. Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
  • Remove the chicken, shred it with two forks, then add back to the slow cooker along with the greens, cherry tomatoes, and lime juice. Cover and cook for an additional 15-30 minutes, until the greens are tender. Taste and adjust seasonings, then serve.

Notes

  • Feel free to add some fresh corn, cut off the cob, at the end of the cooking process.
  • If you prefer the zucchini to be less cooked, add it at the end along with the greens.
  • The toppings really make this soup, so definitely pile them on! Consider adding some corn chips, cheese, sour cream, sliced avocado, cilantro and green onions to take this one over the top.
Course: Main Course, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 264kcal, Carbohydrates: 12g, Protein: 38g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: -1.98g, Cholesterol: 101mg, Sodium: 788mg, Potassium: 1210mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2004IU, Vitamin C: 40mg, Calcium: 65mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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