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Slow-Cooker BBQ Chicken Soup

By Corey Valley
Created January 10, 2017
Too cold to cook out? Try this slow-simmered chicken soup, chock-full of your favorite backyard-barbecue flavors.
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When you hear about barbeque chicken, my guess is that you automatically think about backyard grill-outs. Well, surprise! This recipe isn't for your grill…it's for the slow-cooker! This hearty soup is jam-packed with all your family’s favorite smoky barbecue flavors, making it ideal for a fuss-free, cozy fall dinner. What you'll love even more is how simple it is to make.

To start, in a 6-quart slow-cooker, place chicken breast, diced onion, garlic, corn and white beans.

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In a separate bowl, mix together broth, barbeque sauce, salt and pepper. Pour into slow-cooker, cover and cook on low for six hours.

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After cooking time is up, remove chicken breast from the slow-cooker and shred using two forks. Place back into slow-cooker. Cover and cook for 30 more minutes.

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After a half-hour has passed, it’s time to eat! Serve this hearty soup topped with some shredded cheese and corn chips on the side. It’s delicious!

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Ingredients

    • 2lb boneless skinless chicken breast
    • 1/3cup diced onion
    • 3cloves garlic, finely chopped
    • 1can (15.25 oz) Southwestern style corn (corn with peppers)
    • 1can (15.5 oz) white beans, drained, rinsed
    • 5cups Progresso™ chicken broth (from two 32-oz cartons)
    • 1cup barbecue sauce
    • 1teaspoon salt
    • 1/2teaspoon pepper
    • Shredded Cheddar cheese, if desired

Directions

  • 1In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
  • 2In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
  • 3Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
  • 4Serve soup topped with shredded cheese.

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