Slow Cooker Chicken Soup

5 from 2 reviews

This simple slow cooker chicken soup is packed with veggies and simmered in a light and delicate chicken stock. It’s low in calories and fat and only takes 10 minutes to prep!


  • 3/4 pound chicken fillets or breast
  • 2 cloves garlic (minced)
  • 1 medium onion (roughly chopped)
  • 2 large carrots (roughly chopped)
  • 2 stalks celery (roughly chopped)
  • 2 cups green beans (roughly chopped)
  • 1 red bell pepper (seeded and roughly chopped)
  • 2 cups cabbage, sliced into thin strip (chiffonade)
  • 1 large zucchini (roughly chopped)
  • 1 quart chicken stock
  • 1 tablespoon soy sauce (optional)
  • Maggi seasoning (optional)


  1. Lay chicken at the bottom of the multi cooker or slow cooker and top with vegetables, except for the zucchini.
  2. Pour chicken stock and season with salt and pepper.
  3. Set multi cooker on low for 2 hours and press start. For a slow cooker or crock pot, slow cook on low for 6-8 hours.
  4. Add zucchini and soy sauce halfway through and stir well.
  5. Adjust seasoning with salt, pepper and a little Maggi.


This Slow Cooker Chicken Soup Recipe Is:
High in niacin
High in phosphorus
High in selenium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C

This slow cooker chicken soup will keep refrigerated for up to 5-6 days.


Keywords: recipe, soups, side dish, snack, healthy

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