crockpot chicken soup

Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.

Crock Pot Picante Chicken and Black Bean Soup

15 oz cans black beans, rinsed and drained

chicken broth

10 oz cans Rotel tomatoes with green chilies

red bell pepper (minced)

green chiles

tbsp cumin

tsp ancho chile powder

garlic powder

onion powder

oregano

chicken breast

cilantro (divided)

scallions

limes (for serving)

haas avocado (sliced)

sour cream (for serving (optional))

Take one can of beans and place in the blender along with 2 cups of the chicken broth; puree then add to your slow cooker.

Add the remainder of the beans and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro.

Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.

After it's done, remove chicken and shred with 2 forks.

Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.

Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

Crockpot Chicken Vegetable Soup is a hands-free crockpot chicken soup that tastes like Grandma&#039;s cooking. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.

Crockpot Chicken Vegetable Soup

lb Boneless Skinless Chicken Thighs (about 2 pieces)

Salt

tsp Black Pepper

lb Potatoes (1/2" diced (2 cups))

Celery (1/4" diced (1 cup))

Carrot (1/4" diced (1 cup))

Onion (1/4" diced (1 cup))

Garlic (finely chopped)

Bay Leaf

tsp Fresh Thyme (or 1/4 tsp dried thyme)

Chicken Broth

Peas

Tbsp Fresh Parsley (chopped)

In a 3 quart slow cooker or crock-pot, add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES, CELERY, CARROTS, ONION, GARLIC, BAY LEAF, THYME, and CHICKEN BROTH.

Set the cooker on HIGH for 3 hours or LOW up to 8 hours *see recipe footnote

Transfer chicken thighs to a plate and shred with two forks, then stir back into the soup, along with the PEAS. Allow soup to sit a few minutes until peas are warmed through.

Remove the bay leaf and serve warm, garnished with chopped PARSLEY.

Allow soup to cool completely. Store in an airtight container up to 5 days in the refrigerator and 30 days in the freezer. Allow to thaw in the refrigerator overnight before reheating.

Storage instructions

https://embed.mediavine.com/videos/fnlw9ovcbyd9uwvcyeud

Crockpot Chicken Vegetable Soup is a hands-free crockpot chicken soup that tastes like Grandma made it. Boneless chicken thighs, fresh vegetables, chicken broth, and savory seasonings create all the flavor and comfort of classic homemade chicken soup.

Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!

Crock Pot Thai Chicken Soup

carrots

red bell pepper (chopped)

½ medium yellow onion (chopped)

ginger (minced)

garlic (minced)

red curry paste

fish sauce

soy sauce (sub coco aminos for paleo)

palm sugar

chicken stock

boneless, skinless chicken thighs

coconut milk

lime

rice vermicelli (cooked according to package directions (omit

lime wedges (sauteed mushrooms, cilantro, cherry tomatoes, black pepper)

Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.

Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.

Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

This incredibly flavorful Salsa Verde Chicken Soup is an EASY crockpot (or instant pot) recipe that takes just a few minutes of work for an easy dinner. Tender bites of chicken, salsa verde, white beans and corn make this soup both filling and so tasty!

Salsa Verde Chicken Soup

(12 oz) jar salsa verde (mild, medium or hot)

cannellini beans,

corn

onion,

garlic,

oz packet taco seasoning

chicken breasts

cilantro

avocado

mozzarella cheese

lime juice

Crockpot: Spray crockpot with non-stick spray. Place all...

Crockpot: Spray crockpot with non-stick spray. Place all ingredients into slow cooker besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.

Cook for 4 hours on high or 8...

Cook for 4 hours on high or 8 hours on low.

Remove chicken from slow cooker and shred chicken...

Remove chicken from slow cooker and shred chicken meat. Return to crockpot and stir to combine. Serve with toppings of choice and enjoy!

Instant Pot: Place all ingredients into instant pot...

Instant Pot: Place all ingredients into instant pot besides chicken breasts. Stir to combine. Place chicken breasts in soup mixture.

Seal the pressure cooker with the lid. Select...

Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.

When the cook time finishes, do a manual...

When the cook time finishes, do a manual pressure release: turn the steam release knob to Venting to release any remaining pressure and open the lid. Remove chicken from instant pot and shred chicken meat. Return chicken to soup and stir to combine. Serve with toppings of choice and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ojvzr4ohxfbjuvagccaj.mp4

This crockpot chicken taco soup is SO incredibly easy to put together - just dump and start! Warming, filling and perfect for busy weeknights with the family.

Crockpot Chicken Taco Soup

(16 ounces) can chili beans

kidney beans (OR black beans)

(15 ounces) can whole kernel corn (rinsed and drained)

(14.5 ounces) can diced tomatoes

salsa

tomato sauce

(12 ounces) can chicken stock ((OR beer

(1.25 ounces) package taco seasoning

Toppings: sour cream, cilantro, corn chips, shredded cheddar...

Add to slow cooker: Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken stock and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it&#x27;s covered.

https://player.vimeo.com/video/393950160?mute=1&amp;portrait=0

combining ingredients for crockpot chicken taco soup in a slow cooker

How to Make Slow Cooker Chicken Taco Soup Step 1

Slow cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Shred chicken: Open slow cooker, remove chicken and shred on a chopping board using two forks. Return to the soup, cover and cook on HIGH for 15 more minutes.

https://player.vimeo.com/video/393951682?mute=1&amp;portrait=0

How to Make Slow Cooker Chicken Soup Step 2

Serve: Serve the soup immediately with your favorite toppings.

https://player.vimeo.com/video/393952647?mute=1&amp;portrait=0

serving crockpot chicken taco soup with toppings

How To Make Crockpot Chicken Taco Soup Step 3

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This is my absolute go-to dinner when I have no more than 5 minutes to spend in the kitchen! Just dump the ingredients in your slow cooker, switch it on and dinner will basically cook itself.

How to Make Chicken Taco Soup in the Slow Cooker

This Slow Cooker Chicken Noodle Soup recipe is a soul warming crockpot soup filled with intense and flavorful chicken flavor, vegetables galore and tender egg noodles. 

Slow Cooker Chicken Noodle Soup Recipe

½ lbs boneless skinless chicken breasts (or chicken thighs)

onions

celery

garlic

chicken bouillon cubes

tumeric

chicken broth (or chicken stock

egg noodles

parsley

Add chicken breasts, onions, celery, carrots, garlic, bouillon cubes, and tumeric if using, to slow cooker.

Pour chicken broth over ingredients and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through.

Remove chicken from broth. Using two forks, shred the chicken then add back into the broth.

Next add egg noodles and parsley if using and cook for an additional 10-15 minutes or until noodles are tender then serve.

Top 6 crockpot chicken soup recipes from across the web

The most viewed crockpot chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crock Pot Picante Chicken and Black...

Crockpot Chicken Vegetable Soup

Crock Pot Thai Chicken Soup

Salsa Verde Chicken Soup

Crockpot Chicken Taco Soup

Slow Cooker Chicken Noodle Soup Rec...

Top 6 crockpot chicken soup recipes from across the web

The most viewed crockpot chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Picante Chicken and Black...

Crockpot Chicken Vegetable Soup

Crock Pot Thai Chicken Soup

Salsa Verde Chicken Soup

Crockpot Chicken Taco Soup

Slow Cooker Chicken Noodle Soup Rec...

The most viewed crockpot chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine