This delicious Slow Cooker Soupy Chicken is easy to throw on in the morning and just before serving cook your rice or vegies. Then serve up and eat!
Slow Cooker Soupy Chicken
Course: DinnerCuisine: AustralianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 kg chicken thigh fillets, trimmed of excess fat
1 brown onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 sticks celery, diced
1 red capsicum, diced
200 g potatoes, peeled and diced
1 L salt-reduced chicken stock
400 g tin diced tomatoes
1 tsp dried thyme
1 tsp dried parsley
½ tsp ground black pepper
1 tsp salt (or to taste)
1 tbsp olive oil
Optional: 150 g green beans, trimmed and halved (add in last hour)
Directions
- Heat olive oil in a frying pan over medium heat. Sauté onion and garlic for 2 minutes until softened.
- Transfer onion and garlic to the slow cooker.
- Add chicken thighs, carrots, celery, capsicum, potatoes, stock, tomatoes, thyme, parsley, pepper, and salt.
- Stir gently to combine.
- Cook on low for 6 hours or high for 3 hours, until chicken is tender and vegetables are cooked through.
- If adding green beans, stir them in for the final hour of cooking.
- Remove chicken, shred with two forks, then return to the slow cooker. Stir well and adjust seasoning if needed.
- Serve hot with crusty bread or over cooked rice.
Notes
- Swap chicken thighs for chicken breast if preferred, but reduce cooking time slightly.
- For a thicker soup, mash some potatoes in the pot before serving.
- Add a pinch of chilli flakes for extra heat.
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