There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and made with love. Today, I’m excited to share my recipe for Sriracha Slow Cooker Chicken Soup. This dish is not only a delightful twist on traditional chicken soup, but it also fits perfectly into my repertoire of quick family dinners. With just a few simple ingredients and a slow cooker, you can create a meal that will have everyone asking for seconds!
Why You’ll Love This Recipe
- It’s a one-pot wonder that makes cleanup a breeze!
- Perfect for busy weeknights when you need 30-minute meals that are hearty and satisfying.
- Spicy, savory, and oh-so-comforting—this soup is a flavor explosion!
- Great for meal prep; it stores well and tastes even better the next day.
- Can be easily customized with your favorite veggies or proteins.
Ingredients
To make this delicious Sriracha Slow Cooker Chicken Soup, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup corn (frozen or canned)
- 1 cup black beans (drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making this Sriracha Slow Cooker Chicken Soup is as easy as 1-2-3! Here’s how:
- Place the chicken breasts at the bottom of your slow cooker.
- Add the chicken broth, diced tomatoes, corn, black beans, onion, garlic, Sriracha, cumin, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the soup.
- Garnish with fresh cilantro before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your soup turns out perfectly:
- For a creamier texture, add a splash of cream or coconut milk just before serving.
- If you love spice, feel free to add more Sriracha or even some chopped jalapeños!
- Consider adding some chopped bell peppers or zucchini for extra veggies.
- This soup pairs wonderfully with a side of crusty bread or over a bed of rice.
- For a fun twist, serve it with a dollop of sour cream or avocado slices on top.
How to Serve
Serving this Sriracha Slow Cooker Chicken Soup is a joy! I love to ladle it into bowls and top it with fresh cilantro. You can also add a squeeze of lime for a zesty kick. This soup is perfect for cozy family dinners or as a starter for a larger meal. If you’re looking for weeknight dinner ideas, this soup is a fantastic choice that will warm your heart and fill your belly!
Make Ahead and Storage
This soup is a great option for meal prep! You can make it ahead of time and store it in the refrigerator for up to 4 days. Just make sure to let it cool completely before transferring it to an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
And there you have it! A delicious, spicy, and comforting Sriracha Slow Cooker Chicken Soup that’s perfect for any day of the week. I hope you enjoy making this recipe as much as I do. It’s a fantastic addition to your collection of easy pasta recipes and creamy garlic pasta dishes, and it’s sure to become a family favorite!
Sriracha Slow Cooker Chicken Soup
Ingredients
Protein
- 3 Pounds Chicken Breast (trimmed and halved)
- 32 Ounces Bone Broth (Low Sodium)
- 1 Packet Bouillon (Chicken Sodium Free or Cube)
Vegetables
- 1.5 Cups Celery
- 2 Cups Carrots
- 1 Medium Red Onion
Sauces & Oils
- 10 Teaspoons Chili Sauce (Sriracha)
- 2 Tablespoons Soy Sauce (Low Sodium)
- 3 Tablespoons Olive Oil
- 2 Teaspoons Minced Garlic (or 4 Cloves)
- 1 Teaspoon Black Pepper
- 2 Teaspoons Parsley
- 2 Teaspoons Basil
- 16 Ounces Water
Instructions
- Trim and halve the chicken breasts.
- Chop celery, carrots, and onion.
- Add all ingredients to the slow cooker and mix.
- Cook on Low for 5-6 hours.
- Shred chicken and cook for another 1-2 hours.