Slow cooker Autumn Chicken Soup*


  • Chicken thighs (2 lbs)
  • Celery (2)
  • Onion (1/2)
  • Garlic (2 cloves)
  • Salt (1/2 teaspoon)
  • Pepper (1/4 teaspoon)
  • Cayenne pepper (1/8 teaspoon)
  • Paprika (1/4 teaspoon)
  • Chili powder (1/2 teaspoon)
  • Thyme (1 teaspoon)
  • Bay leaf (1)
  • Cider (1 Cup)
  • Chicken Stock (1.5 cups)
  • Great Northern Beans (2, 15 ounce cans)
  • Macintosh Apples (1)
  • Spring Onions (3 chopped)


Chop the 2 celery stalks into two pieces.  Then dice the onion and garlic cloves. Set aside.

Line the bottom of the slow cooker with the chicken thighs.

Pour the 2 cans of beans, 1 cup of Cider , followed by 1.5 cups of chicken into the slow cooker.

Measure out the Chili powder, salt, black pepper, thyme, cayenne pepper, paprika, then add all the seasonings into slow cooker followed by the diced onions,  and chopped celery. Top with 1 Bay leaf.

Stir together, seal slow cooker and cook for either 4 hours on high or 8 hours on low.

Half way through, take the chicken out and pull it apart,

then put the chicken back to cook for the rest of the time.

Once the soup is finished in th slow cooker, top with diced Macintosh apple and green onion.

Serves 5-6

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s