Slow Cooker Butternut Chicken Soup
Use your slow cooker to create this comforting soup with fall flavors like butternut squash and fresh sage!
If you’re looking for the perfect dump-it-and-forget-it meal, look no further than this chicken soup. Whole chicken breasts are added to the pot to be shredded later, along with cubed butternut squash. To save even more time, you can buy your squash already prepared.
While it’s fine if you want to put all the ingredients right in the slow cooker, we recommend that you start by sautéing a chopped yellow onion on the stovetop. This helps soften it up, while also creating a nice caramelized flavor that the rest of the soup builds upon.
Set your crockpot to low, and cook for 4-6 hours, or until the chicken is cooked through and the squash is soft. You can either shred the chicken with two forks or roughly chop, then return to the pot and mix together. Taste, adjust the seasoning, and serve with fresh sage for the perfect fall soup.
- Try cubed pumpkin in place of butternut.
- Add fresh spinach at the end until just wilted, if desired.
- This is a great make-ahead soup for meal planning!
2 tbsp olive oil, divided
1 yellow onion, finely chopped
1 lb boneless skinless chicken breast or thighs
3 garlic cloves
3 cups butternut squash peeled, seeded, and chopped into 1/2 inch cubes
2 carrots, chopped
3 1/2 cups sodium-free chicken broth
1 tsp thyme
1 tsp black pepper
1 tbsp minced fresh sage, plus more for garnish
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
Pour the onions into a slow cooker and add all remaining ingredients. Cover and cook on low heat for 6-8 hours until the chicken and vegetables are cooked.
Remove the chicken from the slow cooker and use two forks to shred the meat. Add it back to the slow cooker and stir everything together. Taste and adjust for seasoning.
Ladle into bowls and serve hot garnished with fresh sage.