Category: Chicken

This is a very adaptable crockpot white chicken chili recipe. It uses white beans and garbanzo beans and is seasoned with garlic and cumin for a southwestern flavor.

There are a lot of options with this basic recipe and I don’t think I’ve made it the same twice! You’ll just have to keep making it until you find the one you like the best.

Serve it as an entrée with Spanish style rice, or as a dip with tortilla chips. Anyway you serve it will become a family favorite.

Two-Bean Crockpot White Chicken Chili

Ingredients

1 pound boneless skinless chicken breast, cut into small pieces
1 large yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 can (15 ounces) garbanzo beans
1 can (11 ounces) cut corn
1 can (4 ounces) roasted green chilies
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 whole bay leaf
kosher salt and ground black pepper to taste

Directions

Season the chicken pieces with the salt and pepper. Heat the oil in a large skillet and add the onion and garlic. Sauté the vegetables until they are soft, then add the seasoned chicken pieces and sauté until they are cooked through. Make sure the onion and garlic don’t burn.

Scrape everything from the skillet into the crockpot, then return the skillet to the flame and add the chicken broth, ground cumin, the oregano and the bay leaf. Bring this to a boil then simmer for 2 minutes.

While the broth is simmering, drain and rinse the cans of beans and corn and pour them over the chicken pieces in the crockpot.

Pour the broth over the vegetables in the crockpot, turn the heat to low and cook for 6 to 7 hours. Remove the bay leaf before serving.

Serves 4 to 6

Food For Thought – Make this white chili even whiter – add 1/2 cup sour cream 15 minutes before serving. It’s also fun to garnish this chili with shredded Monterey Jack cheese and salsa.

On Your Own – Try this recipe with ground chicken or even ground turkey. Brown it with the garlic and onions, as above, and reduce the cooking time by 2 hours. Leftovers can be used for burritos!

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This crock pot chicken stew is a very easy preparation and very tasty as well. The recipe makes good use of economical chicken thighs.

Pull the skin off yourself and save a few calories, as well as a few pennies.

The chicken thighs are slow cooked with mushrooms, vegetables and pearl onions in a creamy sauce brimming with herbs.

Serve this over noodles or rice and enjoy the satisfaction of knowing your work was well worth your work – the proof will be in every bite.

Crock Pot Chicken Stew

Ingredients

8 chicken thighs, skinless
2 Russet potatoes, peeled and cut into bite sized cubes
2 cups pearl onions
2 large carrots, cut into bite sized cubes
1/2 pound fresh button mushrooms, stemmed and quartered
1 bag (about 2 1/4 cups) frozen green peas, thawed
1 cup chicken broth, purchased or your own
1 cup evaporated milk – low fat or regular
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 fresh parsley, minced

Directions

Whisk together the chicken broth, evaporated milk and the all purpose flour until smooth. Set aside.

In a large bowl, gently mix together the cubed potatoes, the pearl onion, mushrooms, carrots and peas.

Season the chicken thighs with the kosher salt and black pepper. Put the chicken thighs in the bottom of a crockpot and top with the mixed vegetables. Sprinkle the dried herbs over the vegetables and pour in the broth and milk mixture.

Cover the pot and cook on low for 6 to 8 hours, until the chicken is tender. Stir in the fresh parsley just before serving.

Serves 6 to 8

Food For Thought – For a more “mushroomy” flavor, substitute 1 can of condensed cream of mushroom soup for the evaporated milk.

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Crockpot Chicken Soup Recipes are a family favorite and this recipe could become a new favorite at your house. It’s chicken soup that has something for everybody.

Skinless chicken thighs are simmered with black beans, salsa and sweet potatoes.

If that sounds odd, remember that sweet potatoes were a product of the New World, and it makes perfect sense to include them in this Latin-inspired soup.

Fresh cilantro, garlic and ground cumin round out the flavors of the soup.

A favorite way to garnish this soup is with lime wedges, a dollop of sour cream and chopped tomatoes. You can make your soup thicker by cutting back on the chicken broth – serve it like this with tortilla chips!

Crock Pot Chicken Soup Recipes Latin Style

Ingredients

3 pounds skinless chicken thighs, bone in
2 medium sweet potatoes, peeled and cut in chunks
1 can (15.5 ounces) black beans, rinsed and drained
1 cup salsa – mild, medium or hot – your choice
1 large onion, chopped
1 large red bell pepper, seeded and cut in strip
3 large clovers garlic, minced
1/4 cup fresh cilantro, leaves only, chopped
1 quart chicken broth
2 teaspoons ground cumin
1/2 teaspoon ground allspice
2 tablespoons chili powder
lime wedges for garnish
kosher salt and ground black pepper

Directions

Season the skinless chicken thighs with the kosher salt and black pepper. Put them in the bottom of a crock pot, skin side up.

Whisk together the chicken broth and hot salsa, minced garlic, ground cumin, allspice and chili powder and pour over the thighs. Add the sweet potatoes, black beans, chopped onion and strips of red bell pepper. Sprinkle the chopped cilantro over the top.

Make sure that all the vegetables are covered with chicken broth. The sweet potatoes will absorb some during cooking. Add additional chicken broth or water if you need to.

Cover the crock pot and turn to low. Cook for 6 to 8 hours, until the sweet potatoes are tender and the chicken is cooked through. Garnish with lime wedges.

Food For Thought – Add a cup of thawed frozen corn to the vegetable mix to add color that will also compliment the Latin theme.

Although this recipe is very flavorful, it’s not really very spicy hot. Feel free to add crushed red chilies, chopped jalapenos and Tabasco to heat it up.

On Your Own – If the sweet potatoes just sound to off the wall for you or your family, go ahead and use peeled russet potatoes instead. If you would rather leave out the potatoes all together, consider serving this with hot cooked rice.

Try this recipe! It’s one of the best Crockpot Chicken Soup Recipes I know of.

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This Crock Pot Chicken Soup Recipe is reminiscent of Mexico. A big favorite of visitors to Mexico is tortilla soup – this is our version, and we think it stacks up pretty close to the authentic one.

This soup is so good everybody will want seconds! The spice level is just right – Mild to Medium. It’s even better the next day. Make it once and you will be making it again and again.

It’s fresh, easy, and muy sabrosa!

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Crock Pot Chicken Soup Recipe Mexican Style

Prep Time

25 mins

Cook Time

8 hrs

Total Time

8 hrs 25 mins

 

Chicken breasts are simmered with green chilies, tomatoes and onion, and then seasoned with cumin and cilantro.

Course: Soup

Cuisine: Mexican

Servings: 6

Calories: 275 kcal

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can 15 ounces whole peeled tomatoes.
• 1 1/2 cups frozen corn thawed
• 1 large yellow onion chopped
• 1 can 10 ounces enchilada sauce - mild or hot, your choice
• 1 can 4 ounces roasted green chilies, diced
• 2 cloves garlic minced
• 1 quart chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 bay leaf
• 1 tablespoon fresh cilantro leaves only, chopped
• kosher salt and ground black pepper
• 6 corn tortillas
• cooking spray

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
2. Mash the can tomatoes, either with a fork or a sharp kitchen knife. Reserve all the juice. Whisk the mashed tomatoes with the chicken broth, enchilada sauce, ground cumin, chili powder and the fresh cilantro.
3. Put the chopped onion, corn, roasted green chilies and the minced garlic over the chicken breasts in the crock pot. Pour the broth over the vegetables and add the bay leaf.
4. Cover the pot with a lid, turn to low and cook for 6 to 8 hours. Remove the chicken before serving and shred or dice it, then return it to the pot before serving.
5. While the chicken is cooking, preheat the oven to 400F.
6. Cut the corn tortillas into thin strips and coat them with cooking spray. Coat a baking sheet with the cooking spray, and spread the tortilla strips over the pan.
7. Bake in a hot oven for 10 to 15 minutes, stirring them once or twice. They should be crispy and not oily.
8. Put some of the toasted tortilla strips into the bottom of each serving bowl. Ladle in the soup, and top with the remaining strips.

Good To Know – It’s perfectly O K to use store bought chips and crush them up for this recipe. Serve the remaining chips with the soup and add shredded cheddar cheese and sour cream.

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This Crock Pot Chicken Soup With Wild Rice And Potatoes recipe has a twist on the traditional chicken and rice soup – it uses wild rice, rather than long grain white rice. Wild rice is a chewy, dense grain that is actually a grass, so the texture is entirely different from regular rice.

It also takes longer to cook, which makes it ideal for a crock pot recipe.

It’s done when each grain bursts in the middle and is soft and slightly pliable.

This soup is thickened with potatoes and cornstarch, and the wild rice contributes some starch as well, so it comes out creamier than a plain broth soup.

Just add a salad for a very substantial mid-week meal.

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Crock Pot Chicken Soup with Wild Rice And Potatoes

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

 

A different take on chicken and rice soup. This recipe uses wild rice paired with potatoes to make a complete meal! 

Course: Soup

Cuisine: American

Calories: 225 kcal

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup wild rice
• 1 1/4 quarts chicken broth
• 4 large russet potatoes peeled and cubed
• 1 large onion chopped
• 1 cup milk
• 2 tablespoons cornstarch
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Lay them on the bottom of a crock pot. Put the chopped onion on top of the chicken, and then add the cubed potatoes. Season the potatoes with kosher salt and black pepper.
2. Pour in the chicken broth and the wild rice, cover the pot and turn it to low.
3. Cook for 6 to 8 hours.
4. During the last hour of cooking, whisk together the milk and cornstarch. Turn the crock pot to high and stir in the thickened milk. Continue cooking until the chicken is cooked through and the potatoes and rice are tender.

Food For Thought – This recipe lends itself to being spiced up.

Go for a little heat by adding 3 tablespoons of chili powder, a pinch of cayenne and a couple dashes of Tabasco.

Dried spices also make a good addition – try oregano, basil, rosemary and thyme.

Adding dried minced onion will enhance the flavor of the chopped fresh onion, and you can garnish the soup with chopped scallions or chives, to carry out the “onion” theme.

Good To Know – If you like this recipe but don’t have the necessary hours to get it all cooked, buy a rotisserie chicken from the market and remove the meat, discarding the skin and bones.

Boil half of the chicken broth and cook the wild rice until its tender, and microwave the cubed potatoes in the other half of the chicken broth until tender.

Combine everything in the crock pot, add the onion and thickened milk. Adjust the seasonings, cover and cook on high for 3 hours until the rice and potatoes are completely cooked and the flavors are well blended.

Enjoy This Crock Pot Chicken Soup!

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