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Slow-cooker hot 'n' spicy chicken soup

Slow cooker hot 'n' spicy chicken soup

Points® value
Total Time
8 hr 50 min
25 min
8 hr 25 min


Olive oil

3 tsp

Brown onion

2 medium, chopped


2 clove(s), sliced

Skinless chicken breast

500 g


3 small, diced

Ground cayenne pepper

¼ tsp

Chicken stock cube

1 individual, dissolved in 4 cups (1L) water

Fresh green chilli

2 whole, sliced

Canned diced tomatoes

1 400g can, (1 x 400g can)

Fresh coriander

¼ cup(s), leaves

Red radish

4 large, thinly sliced

Pickled jalapenos

2 tbs, sliced


  1. Heat oil in medium non-stick frying pan over medium heat. Add onions and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring for 30 seconds, or until fragrant.
  2. Add chicken, carrots and cayenne pepper to slow cooker. Pour in stock and season with salt and pepper. Cook, covered, on high for 4 hours (or low for 8 hours) or until chicken and vegetables are fork-tender.
  3. Meanwhile, preheat grill on high. Line grill rack with foil. Place fresh chillies on prepared rack and grill for 10 minutes, or until skins are blistered and charred. Transfer to a bowl. Cover and set aside to steam for 10 minutes. Peel chillies and remove stems and seeds. Finely chop and reserve.
  4. With slotted spoon, transfer chicken to a plate. When cool enough to handle, tear or cut chicken into bite-size pieces.
  5. Return chicken to slow cooker along with tomato and reserved chillies. Cook, covered, for 15 minutes or until heated through. Serve soup topped with coriander, radish and pickled jalapeños.


SERVING SUGGESTION: Top with baked tortilla chips.