Quick And Easy Slow Cooker Shredded Chicken Soup

Looking for the easiest way to make chicken soup?

Try my recipe for a quick slow cooker shredded version with boneless chicken thighs. Perfect for busy weeknights and just as delicious as boiling the whole bird.


Well, I haven't done one of these in a while, but since it is a Friday, I thought I'd share a recipe.

For the easiest slow cooker chicken soup.

With a twist. 

It's a shredded chicken soup.

And it's delicious.

Now, I know that everyone probably already has a favorite chicken soup recipe. Let's face it, it's a classic.

It's a great staple, especially in the winter. 

The perfect comfort food.

However, it can be pain to make.

All that boiling, and picking chicken off the bone, then watching is for hours, as it cooks on the stovetop.

No. That's too involved for me. I prefer one pot meals.

So, I cheat my way to a traditional home cooked dinner, that everyone loves, with about 10 minutes of prep. 

Fix it and forget it.

Just my style.

Easy Slow Cooker Shredded Chicken Soup

Here's my recipe, but just a reminder, my recipes are really more guidelines than specific how to's.

Just like my craft and DIY tutorials. I encourage you to add your own flair and season to taste.

Ingredients:

A package of boneless, skinless chicken thighs 
Baby carrots 
2-3 potatoes 
1 Chicken bouillon cube/ packet
2 cups of water

Prep:

First, I turn my Crockpot on high. Mine is red. Big surprise.

Then I drop the chicken thighs into the bottom.


Next, I chop the bagged baby carrots into smaller slices and add them on top of the chicken.

Potatoes are next up.

They get rinsed, peeled, chopped and dropped, as well.

Then I open up my bouillon packet and sprinkle it over the top of the veggies and add 2 cups of water.

That's it. That's the entire prep.

I leave the pot on for about 4-5 hours. And walk away.

That's the best part.

At hour 2 or 3 I take a large fork or pronged spaghetti spoon and stir everything up. The chicken is usually so tender at this point that it actually shreds.

Like my pulled pork does.

The result is a thick, hearty, soup that you could eat with a fork. The slow cooker turns that chicken into butter and the juices from the thighs, give it a deep flavor.

Without any of the bones, or any of the work that goes into removing them.

A few notes:

If you prefer to use chicken broth, you can substitute if for the bouillon/ water combo that I use. You could also use your own homemade chicken stock if you have some prepared or in the freezer.

As I said, my recipe is a suggestion. You can add anything you like to the mix.

I'm a basic and bland kind of recipe girl, but you can add chopped onions or celery, for example. Anything you'd add to your own soup recipe can be popped in the crockpot, too.

I'm also trying to cut back on my carbs, so other than a few oyster crackers, I don't add noodles or rice to my soup.  Especially since this one is pretty hearty on its own.

You can add them to yours though, I just wouldn't add them to the crockpot. 

I find that they all get too mushy and don't store or reheat well. I would prepare them separately and add them to your individual bowl. 


I hope you'll give it a try the next time you're in the mood for something warm.

Without all the fuss.

Maybe this weekend.

Afterall, it is a Friday.

Enjoy!