Slow Cooker Chicken Soup

Crockpot chicken soup

It has been so cold in Reno lately, I keep turning the heat up in our house. I think we started winter at 68 degrees and right now both upstairs and downstairs are at 72 degrees. The problem is that it’s STILL cold in the house! Also, isn’t 72 the recommended temperature where most people are happiest? I am not sure I am happy when I’m cold all the time inside my house. Anyone else with me?

Anyways, to the whole 30, paleo friendly slow cooker chicken soup! This recipe is SUPER easy! It is packed with cauliflower rice and other veggies! Below I recommend sautéing everything in a pan first before putting into the slow cooker. However, if you are pressed for time, throw it into the slow cooker and it will turn out great! Enjoy during those cold nights after a long day at work (or last minute Christmas shopping)!


Slow Cooker Chicken Soup
Ingredients
  • 1 tsp avocado oil
  • 1 yellow onion, diced
  • 1 lb chicken thighs [approximately 3 or 4]
  • 1 tsp garlic powder
  • salt and pepper, to taste
  • 1 tbsp dried parsley
  • 1/2 tsp dried sage
  • 1 tsp italian seasoning
  • 3.5 cups cauliflower rice
  • 1 white sweet potato, chopped
  • 4 carrots, chopped
  • 2 cups chicken broth
  • 3 cups water
  • avocado, cherry tomatoes [optional garnish]
Instructions
  1. Heat saute pan on medium-high and add oil. When oil is hot, add chopped onion. Cook for 5 minutes, stirring occasionally

  2. Add dried parsley, dried sage, italian seasoning, garlic powder and salt & pepper. Mix seasoning well with onions

  3. Add chicken and brown 1 minute on each side. Add one cup chicken broth to the pan scraping up brown bits stuck to bottom

  4. Transfer everything in saute pan to slow cooker. Add potato, cauliflower rice, carrots, remaining 1 cup of broth and water. Cook on low for 8-10 hours

  5. When soup is finished cooking, stir well, breaking up large chunks of chicken. Serve, garnish (I used avocado, fresh cherry tomatoes and flake salt) & enjoy!


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