Paleo Crock Pot Chicken Soup

This is comfort nourishment, straightforward as can be. I’ve been battling a winter cold, and this paleo simmering pot chicken soup is just about the main thing I’ve cooked for the current week. With just a couple of fixings—chicken, carrots, celery, onion, and herbs—this soup is a warm, fulfilling feast.

Something I love about this basic soup is that it is so fast and simple to assemble. Simply add everything to the slow cooker and leave. The moderate cooker accomplishes all the work—it’s ideal when you don’t have the opportunity (or the vitality) to do whatever else.

Utilizing chicken thighs and chicken bosoms with the bone in give sustaining gelatin to the stock during the moderate cooking. You can see this when the extras thicken up in the cooler. That is the enchantment of this basic moderate cooker chicken soup.

Paleo Crock Pot Chicken Soup

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Recipe by cookeatpaleoCourse: Soups, MainCuisine: AmericanDifficulty: Easy


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I’ve been fighting a winter cold, and this paleo crock pot chicken soup is just about the only thing I’ve cooked this week.


  • 1 medium onion chopped

  • 3 celery stalks diced

  • 3 carrots diced

  • 1 teaspoon apple cider vinegar

  • 1 tablespoon herbs de Provence or several sprigs fresh herbs

  • 2 organic chicken breasts bone-in, skin-on

  • 2 organic chicken thighs bone-in, skin-on

  • 1 teaspoon sea salt

  • 1/2 teaspoon fresh ground pepper

  • 3-4 cups filtered water


  • Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
  • Cook on low for 6-8 hours.
  • Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.


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