Slow Cooker Chicken Tomato Soup Recipe – Basil & Oregano

Last Updated on 4 months by Neha Deshmukh

Slow Cooker Chicken Tomato Soup Recipe – Basil & Oregano

Introduction

There’s just something about a warm bowl of soup that feels like a hug, isn’t there? Especially when the weather turns a little chilly, or you’re just feeling under the weather. This Slow Cooker Chicken Tomato Soup is my go-to comfort food. It’s incredibly easy to make, packed with flavour, and the aroma that fills the kitchen while it’s simmering is simply divine! I first made this when my little one was sick, and it quickly became a family favourite. It’s a recipe I’ve tweaked over the years, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average tomato soup. The slow cooker does all the work, gently infusing the chicken with the rich tomato flavours and fragrant herbs. It’s a hands-off recipe, perfect for busy weeknights. Plus, the addition of fresh basil and a touch of cream elevates it to something truly special. It’s a hearty, satisfying meal that the whole family will enjoy.

Ingredients

Here’s what you’ll need to create this comforting soup:

• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 4 garlic cloves, finely chopped
• ½ – 1 teaspoon red pepper flakes (adjust to your spice preference!)
• 1 teaspoon dried oregano
• 1 (14.5 oz) can diced tomatoes
• 1 can San Marzano crushed tomatoes (about 700g)
• 2 cups chicken broth (about 475ml)
• 2 boneless, skinless chicken breasts (about 450g)
• ½ – 1 cup heavy cream (about 120-240ml)
• 8-10 basil leaves, torn or cut in chiffonade

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Olive Oil Varieties: I prefer using extra virgin olive oil for its flavour, but any good quality olive oil will work.
• The Significance of San Marzano Tomatoes: Seriously, these tomatoes are worth seeking out! They’re known for their sweetness and low acidity, which results in a much richer, more flavourful soup. If you can’t find them, any good quality crushed tomatoes will do.
• Choosing Chicken Breasts: I like to use boneless, skinless chicken breasts because they cook quickly and stay tender in the slow cooker. You can also use chicken thighs if you prefer a richer flavour.
• Red Pepper Flakes: Adjusting the Heat: Don’t be shy with the red pepper flakes if you like a little kick! Start with ½ teaspoon and add more to taste.
• Fresh Basil vs. Dried Basil: Fresh basil is always best, but if you’re in a pinch, you can use about 1 teaspoon of dried basil. Just remember the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your slow cooker to the high setting.
2. Drizzle the olive oil into the slow cooker pot. Add the chopped onion and garlic and sauté for about 2 minutes – just until they start to soften and become fragrant.
3. Stir in the red pepper flakes, dried oregano, salt, and black pepper. Give it a good mix to distribute the spices.
4. Now, add both the canned diced tomatoes and the San Marzano crushed tomatoes. Mix everything well.
5. Pour in the chicken broth and gently place the chicken breasts into the tomato mixture. Make sure they’re mostly submerged in the liquid.
6. Cover and cook on high for 4 hours. You’ll know it’s ready when the chicken is cooked through and easily shreds with a fork.
7. Carefully remove the cooked chicken breasts from the slow cooker. Shred them into bite-sized pieces using two forks, and then return the shredded chicken to the pot.
8. Stir in the heavy cream and fresh basil until everything is beautifully combined.
9. Ladle the soup into bowls and serve hot. A sprinkle of extra basil on top is always a nice touch!

Expert Tips

Want to take this soup to the next level? Here are a few of my favourite tricks:

• Achieving the Best Flavor Infusion: Don’t skip the initial sautéing of the onions and garlic! This step builds a flavour base that really enhances the soup.
• Preventing Chicken from Drying Out: Make sure the chicken breasts are mostly submerged in the liquid. If they’re exposed, they might dry out during cooking.
• Slow Cooker Temperature Considerations: Slow cookers can vary, so keep an eye on the soup during the last hour of cooking. If it’s bubbling vigorously, reduce the heat to low.
• Blending for a Creamier Texture (Optional): If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup after the chicken has been shredded. Be careful when blending hot liquids!

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Slow Cooker Tomato Soup: Simply omit the chicken and heavy cream. Use vegetable broth instead of chicken broth, and add a can of cannellini beans for extra protein. My vegan friend, Priya, loves this version!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment: As mentioned before, adjust the amount of red pepper flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Creamy vs. Non-Creamy Versions: If you’re watching your calories, you can skip the heavy cream altogether. The soup will still be delicious!
• Festival Adaptations (e.g., Christmas, Thanksgiving side): For a festive touch, add a swirl of pesto to each bowl before serving. It’s especially lovely during the holidays.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment. My family loves it with grilled cheese sandwiches – a classic combo!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Can I use different types of tomatoes? Yes, you can! But San Marzano tomatoes really do make a difference. If you can’t find them, look for other high-quality crushed tomatoes.
• Can this soup be made with bone-in chicken? Absolutely! Bone-in chicken will add even more flavour to the soup. Just increase the cooking time to 6-8 hours on low.
• How can I make this soup thicker? You can blend a portion of the soup with an immersion blender, or add a tablespoon of cornstarch mixed with a little cold water to the slow cooker during the last 30 minutes of cooking.
• Can I freeze this soup? Yes! Let it cool completely before freezing.
• What is the best way to store leftover basil? Wrap the basil in a damp paper towel and store it in a plastic bag in the refrigerator.
• Is it possible to make this soup in an Instant Pot? Yes, you can! Sauté the onions and garlic using the sauté function, then add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release.