This Slow Cooker Sicilian Chicken Soup cooks all day; with a peppery broth, fresh vegetables, and tender chicken, this is comfort served in a bowl.
Ever since I originally posted the Sicilian Chicken Soup, I have had several requests for my slow cooker version. I am sorry that I am just now getting around to posting it.
This soup is inspired by the original Sicilian Chicken Soup from Carrabba’s and while this has all of the same ingredients, this is made with chicken breast instead of a whole chicken, making it a lot easier when it comes to the preparation.
But I will say, while this soup is amazing I love cooking the original recipe with a whole chicken just because the flavor is so much better. But it is more complicated. What we found is that we added a little more pepper and cheese to the top of the soup when serving, making it just perfect.
So, if you are short on time and still want a soup with a peppery broth, fresh vegetables, and tender chicken, then this is the one for you. Little prep time, easy to serve, and just delicious.
Enjoy! XOXO San
How do you make Slow Cooker Sicilian Chicken Soup?
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In slow cooker add chicken breasts, water, chicken base, onion, celery, carrots, potatoes, diced tomatoes with their juices, garlic, parsley, 2 teaspoons salt and pepper.
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Cook on high for 6 hours, remove chicken breasts and shred, place back in soup and bake another 2 hours.
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At the end of 8 hours, use a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add noodles to the slow cooker and season with additional salt and pepper if needed.
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Serve with 1/4 cup of sharp cheese on top, we like Asiago and parmesan.
What can you make in a crockpot?
Virtually anything!
Soups, dinners, even desserts!
Check out all Dash of Sanity crockpot recipes here! Find my 50 Favorite Slow Cooker Recipes here.
If you like this soup, be sure to try this Sicilian Chicken Tortellini Soup.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Slow Cooker Sicilian Chicken Soup
Ingredients
- 2 chicken breasts
- 8 cups water
- 4 heaping tablespoons chicken base
- 1 yellow onion finely chopped
- 4 celery ribs diced
- 3 carrots diced
- 1 red bell pepper diced
- 2 medium russet potatoes peeled and diced
- 14.5 ounces diced tomatoes
- 1/2 cup fresh flat-leaf Italian parsley
- 5 garlic cloves chopped, I use my garlic press
- Kosher salt and black pepper to taste
- 1/2 pound ditalini pasta cooked and set aside
- 2 cups shredded asiago or parmesan cheese
Instructions
- In slow cooker add chicken breasts, water, chicken base, onion, celery, carrots, potatoes, diced tomatoes with their juices, garlic, parsley, 2 teaspoons salt and pepper.
- Cook on high for 6 hours, remove chicken breasts and shred, place back in soup and bake another 2 hours.
- At the end of 8 hours, use a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add noodles to the slow cooker and season with additional salt and pepper if needed.
- Serve with 1/4 cup of sharp cheese on top, we like Asiago and parmesan.
- **We actually like to serve the serve the soup with the noodles on the side, letting each person add the amount of noodles they want.*
Notes
Please clarify the seasonings for this crock pot version. I do not see them in this recipe, but I do see them in the other recipe made for an Instant Pot. Also, why does the Instapot recipe call for an entire six, and this recipe calls for 2 chicken breasts? I bought an entire chicken.
Just follow the in directions for the instant pot recipe and make it in your slow cooker, I have not updated this one in a while, and they are different recipes. I prefer the Instant Pot or Stove Top recipe – https://dashofsanity.com/sicilian-chicken-soup/ – if you bought a while chicken, I would do the stove top recipe.
I have GERD what can I use instead of diced tomatoes?
I really would just leave them out –
Can I use frozen chicken breasts. If so, will the cooking time change?
It should be just fine.