This slow cooker Italian tomato chicken soup is one of my favorite ways to use up leftover chicken. It’s so tasty and filling, I really can’t get enough. Leftovers of this hardly last very long in my house. The coconut milk adds a creamy flavor without the coconut taste. 
Even if I’m not making it with leftover chicken it’s still super simple. I just throw uncooked chicken breasts into the slow cooker and shred once they’ve cooked. You can either remove them from the soup, shred them and then return to slow cooker or you can just shred them right in the slow cooker. The chicken will be juicy and easy to pull apart.
Go ahead and customize this slow cooker Italian tomato chicken soup recipe by adding in any veggies you want! You can also add in more or less tomatoes and onions depending on preference.
This recipe makes a big crock pot full so it’s a great option for meal prep or a family dinner!
PrintSlow Cooker Italian Tomato Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
Ingredients
- 1.5 pounds chicken breast (raw or shredded leftovers)
- 1 large white onion, diced
- 2 long carrots, diced
- 2 14 ounce cans diced tomatoes (do not drain liquid)
- 1 can full fat coconut milk
- 2 cups chicken broth
- 1 8 ounce can of tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1 teaspoon basil
- 1/2 teaspoon salt
- Optional: fresh parsley to garnish
Instructions
- Combine all ingredients into a slow cooker
- If you’re using uncooked chicken, add them now, take them out prior to serving to shred and then place shredded chicken back into slow cooker
- If you’re using shredded chicken, add it in 10 minutes prior to serving allow to heat up
- Cook on low for 6-8 hours or on high for 4-6
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erica says
Loved this one just how you wrote it! The second time I made it I did bulk up the veggies by adding a can of drained green beans. I think big chunks of Zucchini would also be great! How many servings would you say this makes?
Bearbrooke says
Just making this soup now. We don’t drink milk to added almond milk and had a frozen bag of organic corn that needed to be used. Fingers crossed that it will be a winner! Putting a 5 star for good luck!
Jamee says
What if we left out the coconut milk (the only thing I don’t have here in the house at the moment) and top the soup with sour cream? Or just skip it and stick to the all broth method?
paleobailey says
I think it would still be good with just broth! The coconut milk just makes it a bit creamy but I don’t think you’d miss it too much 🙂
Carrie says
I am allergic to coconut (& all other nuts, so nut milks are out). Do you think if I used regular milk instead and added it right before serving it, it would work? Or does it need more fluid while cooking?
paleobailey says
That would be fine! It wouldn’t be as creamy, being that’s what the coconut does for it. You could use heavy whipping cream, or just leave it out and replace it with broth (with broth it would be more of a broth based soup). I think either of those options would still taste good!