Slow Cooker Chicken Soup

5 from 1 reviews

The easiest chicken soup you’ll ever make! Just throw a whole chicken into a slow cooker and top with veggies for a full meal-in-one.


  • 1 3 lb whole chicken
  • 2 large carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 1 medium onion, sliced
  • 1 bunch of parsley
  • 2 bay leaves
  • 6 cups of liquid (I used 4 cups chicken stock and 2 cups of water)
  • 3/4 tsp sea salt (add more if desired)
  • pepper, to taste
  • 1/2 tsp curry powder (optional)


  1. Remove giblets from chicken.
  2. Add chicken to slow-cooker and top with celery, carrots and onion.
  3. Tie together parsley with string and place on top.
  4. Add bay leaves and pour in liquid.
  5. Stir in salt.
  6. Cover and cook on high for 4 hours.
  7. Remove bay leaves and parsley from slow-cooker and using large spoons remove the chicken. Let cool for 10 mins.
  8. Meat should easily come off the bone and then chop into bite sized pieces and place back into slow-cooker with veggies. Remove as much meat as you can.
  9. Add in additional salt if desired, pepper and curry powder if using.
  10. Serve warm or keep in fridge for up to one week.
  11. If keeping in fridge, the next day feel free to remove layer of fat from top using a spoon.

Keywords: Slow cooker chicken soup, chicken soup, chicken soup recipe