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Crockpot Chicken Soup

perfect fall soup
Course Main Course
Servings 4


  • slow cooker


  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 6 red potatoes diced
  • ~1 cup scallions chopped
  • ½ red bell pepper chopped
  • 15 oz canned corned drained
  • 15 oz canned diced tomatoes
  • cups low sodium chicken broth
  • 1 cup water
  • 3 tsp cumin
  • cup cilantro chopped (leaves & stems)
  • 2 bay leaves
  • 2 cups cooked chicken shredded


  • avocado
  • corn chips
  • Mexican cheese


  • (Before I started the soup, I cooked the chicken in the crockpot. I used Trader Joe's frozen chicken, placed it straight in the crockpot on high. Once it seems to be thawed, season with salt, pepper and 2 tsp of cumin) then cook for about 45 minutes, or until done. Remove from crockpot and shred. Wipe out crockpot.) 
  • On high heat, pour in olive oil. Once heated, add garlic, potatoes, 2/3 scallions, 2/3 cilantro, bell pepper, season with salt and pepper. Cover and cook for about 30 minutes
  • Next, add corn, tomatoes, 1 tsp cumin, chicken broth and water. Stir to combine
  • Add in bay leaves. Cover and let cook for about 3 hours, stirring occasionally
  • After two hours, add in the shredded chicken and season with salt, pepper and cumin to taste, cover and continue cooking for the last hour. You may need to add 1/2-1 cup of brother/water depending on how "soupy" you want it 
  • Once soup is ready, serve, and top with remaining cilantro and scallions. You can also add avocado, cheese and corn chips if desired
Keyword Chicken, soup