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Spicy Slow Cooker Chicken Soup (Real Food, Paleo, Whole30)

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This soup is so good!  I love using the slow cooker when I know I am going to have a busy day ahead - it is really nice to know that no matter what happens, dinner will be ready and waiting for us.

The chipotle definitely adds a kick so feel free to bump up the spice by adding more peppers or mellow out the flavor by reducing the amount.

I do call for a bit of prep before putting all the ingredients into the pot.  I am not fond of standard dump-and-go slow cooker recipes because they usually taste bland and watered down to me.  I found that sauteeing the onions and spices first makes a HUGE difference in the final flavor of the soup.

I also find that the quality of the broth you use makes a huge difference in soup.  Homemade always tastes so much better to me.  And if you make a habit of saving veggie scraps and bones in a freezer container for making broth, homemade broth is always within arm's reach.  If you do not have any homemade broth, choose a good quality brand with minimal ingredients.

And as always, feel free to swap out the veggies for this soup - diced carrots and potatoes will work well here.  And I think diced sweet potato will also be great but remember that harder vegetables will need to be added along with the chicken so that they have enough time to cook.

I use bagged mixed greens a lot because it's a huge Costco-sized bag, it's quick and easy and a delicious way to add more color and vitamins to a dish.



Spicy Slow Cooker Chicken Soup
  • 1 large onion, chopped
  • 2-3 chipotle peppers in adobo, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 6 cups chicken broth (homemade or store-bought)
  • 2 lbs boneless, skinless chicken thighs
  • 4 ounces mixed greens (my mix included spinach, chard and baby kale - I got my bag at Costco)
  • salt and pepper, to taste
  • chopped cilantro, diced avocado, lime juice, for serving

In a microwave-safe dish, add the onions, chipotle peppers garlic, tomato paste and oil.  Microwave for about 5 minutes, stirring halfway through, until the onions are soft.  Or, saute the same ingredients in a pan for  few minutes until onions are softened.

Add the softened onions, broth and chicken to the slow cooker.  If you are adding hard vegetables, such as carrot and potato, add them now to the pot.  Cover and cook on low for about 6 hours or until the chicken is tender.

Carefully remove the chicken onto a plate and allow to cool slightly.  Then, using 2 forks, shred the chicken.  You can also add the chicken to a bowl and use a hand mixer to quickly shred the chicken.  Really.

Add the greens to the pot, along with the chicken.  Allow the greens to wilt and taste the soup - adjusting seasonings as necessary.

Serve, garnished with chopped cilantro, chopped avocado and a squeeze of lime.


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