This slow cooker chicken soup is warm, flavorful, and perfect for busy winter days. It slowly simmers into a comforting meal everyone can enjoy
Prep & Cook Time
Prep: 15 minutes
Cook: 6–7 hours (low) or 3–4 hours (high)
Total: up to 7 hours
Ingredients
1 lb chicken breast
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced
1 can diced tomatoes
1 cup corn kernels
1 can black beans, rinsed and drained
4 cups chicken broth
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
Salt and black pepper to taste
Tortilla strips, for serving
Instructions
Place the chicken breasts in the slow cooker. Add onion, garlic, bell pepper, tomatoes, corn, and black beans.
Pour in the chicken broth and season with cumin, paprika, chili powder, salt, and black pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, then return it to the slow cooker and stir well.
Taste and adjust seasoning before serving hot with tortilla strips on top.
Nutrition Facts (approx.)
Calories: 380
Protein: 30g
Fat: 10g
Carbohydrates: 34g
Quick Facts
Texture: Hearty and warming
Best for: Hands-off winter dinners
Skill level: Very easy
Tips
Shred the chicken while it is still warm so it absorbs the broth better and stays juicy.
If the soup feels too thick near the end, add a small splash of broth and stir gently before serving.
For deeper flavor, lightly sauté the onion and garlic in olive oil before adding them to the slow cooker.
Variations
For a creamier version, stir in a small amount of cream during the last 15 minutes of cooking.
For extra heat, add diced green chilies or increase the chili powder slightly while keeping the flavors balanced, just like in a good chipotle red pepper soup.
For a heartier meal, serve the soup over cooked rice or crushed tortilla chips instead of strips, similar to how it’s done in some chicken and shrimp recipes.