Crockpot Chicken Soup

Prep Time 00:10 Cook Time 08:00 Total Time 8:10 Serves 6


  • 3 garlic cloves, minced
  • 5 carrots, diced
  • 2 onions, diced
  • 4 celery stalks, diced
  • 1 3-pound whole chicken, cut into 8 pieces
  • 6 cups water
  • 1/3 cup chopped fresh dill
  • 1 teaspoon fine sea salt, more for salting the chicken and more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1 bay leaf


  1. Place garlic, carrots, onion, and celery into the insert of your slow cooker.
  2. Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
  3. Add in the water, dill, salt, pepper, and bay leaf.
  4. Set on low for 8 hours.
  5. Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
  6. Place chicken back into the slow cooker. Taste and adjust seasoning as desired.

Recipe Notes

For Instant Pot:

  1. Place veggies in the bottom of your Instant Pot.
  2. Top with chicken, herbs, and spices.
  3. Add 6 cups water.
  4. Push 'Soup' and let cook for 30 minutes. Let slow release or use quick release.
  5. Shred chicken, discarding skin and bones.
  6. Adjust salt and pepper as desired.
  7. NOTE: For frozen chicken, cook for 40 minutes.
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