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Crockpot chicken soup

Slow Cooker Chicken Soup


  • 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]


  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!