This slow cooker chicken soup is loaded with vegetables and is naturally gluten-free. It’s a wonderfully comforting soup that’s so easy to make. Put the ingredients together in the slow cooker in the morning and come dinner time you’ll have a delicious meal with minimal prep.
How to Make Slow Cooker Chicken Soup:
Buying a few of the vegetables already prepared will make this chicken soup easy to put together. The only prep work will be to cut up the onion and celery. And then after cooking you’ll shred the chicken breasts, which is very easy.
In a 6 quart slow cooker, place the carrots and celery on the bottom.
Then add the chicken breasts.
Next, layer in the coleslaw and onions.
Then add the thyme, salt, and pepper.
Pour in the chicken broth and then cover with the lid. Cook on low for 8-9 hours or high for 4 hours.
Remove the chicken breasts to a cutting board and let cool for a few minutes until you can handle them. Cut a slice across each chicken breast several times and then it will easily pull apart.
After slicing the chicken it shreds so easy.
Mix the shredded chicken back into the crockpot. And then enjoy.
This recipe makes 12-14 servings so you’ll be able to feed a large family or have plenty to serve guests or have as leftovers.
This soup also freezes well so you could portion it in your preferred serving size to freeze for future meals or to give to your family or friends who might be under the weather.
More Gluten-Free Chicken Recipes You’ll Love:Print
This chicken soup is so easy to make in the slow cooker and is wonderful comfort food.
3 chicken breasts, boneless and skinless – around 1 ½ -2 lbs.
1 cup chopped onion
1 head of celery, sliced
1 16 oz bag of sliced carrots
1 14 oz bag of coleslaw
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
2 32 oz chicken broth, gluten-free
In a 6 quart slow cooker, place the carrots and celery on the bottom and then add the chicken breasts.
Next, layer the coleslaw and onions. Then add the thyme, salt, and pepper.
Pour the chicken broth on top.
Cover with the lid and cook on low for 8-9 hours or on high for 4 hours.
Remove the chicken breasts to a cutting board and let sit for a few minutes until they are cool enough to handle.
Slice across each chicken breasts several times and it should then shred easily.
Mix the shredded chicken back into the crockpot. Then serve.
Keywords: slow cooker chicken recipes, gluten-free dinner, slow cooker soup, gluten-free soup, chicken soup