Crockpot Chicken Cabbage Soup

Let me tell you, this Crockpot Chicken Cabbage Soup is a total lifesaver! It’s cozy, hearty, and full of wholesome ingredients, but still light enough that you feel good after eating it. Perfect for busy nights, it’s one of those “throw it all in the pot and forget about it” meals that just makes life easier. Plus, kids love how tender the chicken gets, and it’s a sneaky way to get everyone to eat their veggies! Let’s get cooking, shall we?

What You’ll Need

Ingredients:

1 lb chicken breasts or thighs
4 cups green cabbage, shredded
2 large carrots, sliced
2 celery stalks, diced
1 yellow onion, diced
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
6 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper, to taste
Optional: fresh parsley for garnish

Tools:

Crockpot or slow cooker
Sharp knife and cutting board
Measuring cups and spoons
Ladle

all the ingredients for Crockpot Chicken Cabbage Soup

Pro Tips

Cut veggies evenly: This helps everything cook at the same time and keeps textures consistent, especially for picky eaters.
Use thighs for extra flavor: Chicken thighs stay juicier than breasts, but either works great.
Don’t skip the bay leaf: It adds a subtle flavor boost that makes a big difference in soups!
Add more broth later: If your soup thickens too much, just stir in a little extra broth when it’s done.
Customize for kids: If your kids aren’t fans of cabbage, chop it smaller or let them help pick out other veggies they like to add.

Substitutions and Variations

No cabbage? Try kale, spinach, or even shredded Brussels sprouts.
Want it spicier? Add red pepper flakes or a dash of hot sauce.
Low-carb version: Use cauliflower rice instead of carrots and celery.
No crockpot? You can simmer this on the stove for about 45 minutes instead.

Make Ahead Tips

Prep all your veggies the night before and store them in the fridge. In the morning, toss everything in the crockpot and you’re good to go!
Leftovers taste even better the next day, so feel free to make it ahead and reheat when needed.

How to Make Crockpot Chicken Cabbage Soup

Step 1: Prep Your Veggies

Chop your cabbage, carrots, celery, onion, and garlic.

A wooden cutting board with shredded cabbage, sliced carrots, diced celery, diced onion, and minced garlic

Step 2: Add Ingredients to Crockpot

Place the chicken breasts in the bottom of the crockpot. Add the cabbage, carrots, celery, onion, garlic, diced tomatoes (with juice), and all seasonings. Pour the chicken broth over the top.

A crockpot filled with raw chicken, shredded cabbage, sliced carrots, diced celery, diced onion, minced garlic

Step 3: Cook

Set your crockpot to low for 6-8 hours, or high for 3-4 hours, until the chicken is tender and fully cooked.

the crockpot halfway through cooking, showing softened veggies and chicken starting to break apart

Step 4: Shred the Chicken

Remove the cooked chicken, shred it with two forks, and stir it back into the soup.

A plate with cooked chicken being shredded with two forks, next to the crockpot filled with the cooked soup

Step 5: Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with some crusty bread or crackers on the side.

A ladle pouring soup into a white bowl, surrounded by a rustic loaf of bread, a small bowl of parsley, and a spoon

Leftovers and Storage

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm it on the stove or microwave, adding a little extra broth if needed.

Conclusion

There you have it—a warm, hearty Crockpot Chicken Cabbage Soup that’s as simple as it is delicious! Whether you’re feeding a family or meal prepping for the week, this recipe is sure to be a hit. I’d love to hear how it turns out for you—leave a comment below and let me know if you tried any fun variations! Enjoy!