Crock Pot Chicken Soup-Stew

We made a huge pot of soup (or should I call it stew?) in the crock pot this last weekend. It was AWESOME. Like usual (when Don is cooking.) 🙂


  • 1.5 lbs free-range chicken (5 chicken thighs, bone-in)
  • 1/2 cup white wine
  • 2 1/2 cups chicken broth
  • 1 can Rotel
  • 2 tsps chili garlic paste
  • 1 large (good-size) turnip
  • 1 handful (1/2 cup?) sugar snap peas
  • 3 carrots
  • 1/2 red onion
  • 1 sweet onion
  • 3 stalks celery
  • 1 red bell pepper
  • 4 stalks of bok choy leaves

The Method

Early morning (it was about 10 am for us) we got the chicken, broth, wine, rotel, and garlic paste in the crock pot to cook on high for the duration of the day.

About 6 pm, we took the chicken out, de-boned it and roughly chopped it.

At the same time (if you have two people), roughly chop all your veggies. Add all to crock pot.

Cook on high until your veggies are the right softness. Usually 30-60 minutes, depending on what veggies you are using.  Turnips need to go a lot longer, as we learned. If you want to eat the same day, start earlier if you’re going to add turnips, or just skip the turnips. (Our soup was still not ready at 8:30 so we had other leftovers for dinner and finished the soup off the following day.)

About 10 minutes before serving, add thinly chopped bok choy leaves.

Serve and, hopefully, enjoy. We did. 🙂

Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.
Louis P. De Gouy, ‘The Soup Book’ (1949)


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