Slow Cooker Sunday Soup

I know it has been awhile since I have posted a recipe, I have been cooking, but as we don’t have air conditioning here in Seattle, I have been doing my best to leave the oven off and have been keeping things simple by mostly grilling or sauteeing. But it was a little cool and overcast here yesterday, so I decided to whip up a new soup recipe. Not to toot my own horn, but it turned out delicious : ) This was entirely out of my own little head, so if this recipe is already floating around out there, then great minds think alike! Michael finally returned home from his bachelor party and we enjoyed this while watching the final episode of The Next Food Network Star – a perfect Sunday night!


About 1 pound or so of chicken tenders, breasts or thighs – mine was about 1.3 pounds

1 large onion

2 cans of diced tomatoes

3 cups of chicken broth

5 slices of bacon

1 jar of roasted peppers

1 tsp crushed garlic

Dried Thyme

Trader Joe’s 21 Seasoning Salute or another seasoning mix

Salt and Pepper to taste

Dried or fresh parsley for garnish (optional)


Into slow cooker put the 2 cans of tomatos, the chicken broth, and slice up roasted peppers and add to pot as well

Cook bacon in a skillet. Dice onion while bacon cooks.

Remove bacon from pan and put on paper towels. Add diced onion to bacon drippings and sautee for 4-5 minutes until nice and soft. Add garlic to pan and sautee another minute or so.

Now add onion mixture to slow cooker, then chop up bacon and add as well.

If you want to do prep the night before, I would do everything up until this point and then follow the next steps in the morning.

Next you are going to add raw chicken to the pot. You can use cooked but I love the tenderness and flavor cooking this way adds.

Add your seasonings here – just a little salt and pepper and then some thyme and your seasoning blend across the top – I would estimate about 2 tsp of the last two.

Now stir and make sure chicken is submerged in the liquid.

Cook on high for about 4 hours, or on low for 8 if you have a timer, all day if not.

About 15 minutes before serving, using a couple of forks shred up the chicken in pot. It will be falling aparts so this will be very easy. Stir and let it sit a few more minutes.

Then you are ready to go! Just garnish with parsley if desired. So yummy – this will definitely be a Fall/Winter staple!


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wow, this looks awesome! it will be perfect for chicago fall/winter days 🙂 thanks.


I don’t have a slow cooker but feel I should get one. This looks really good, and I bet it freezes well. It reminds me of spezzatino. I would probably add a parmesan cheese rind to the stock to add a further layer of flavor.

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