Slow-Cooker Chicken Soup with Zucchini & Hominy

This excellent chicken soup--packed with hearty, nutritious ingredients--is easy to make and may become your new standby. It makes enough to freeze a portion for easy lunches or when you need to deliver food to someone in a pinch.

Prep Time:
20 mins
Additional Time:
3 hrs 20 mins
Total Time:
3 hrs 40 mins
12 cups


  • 2 ½ pounds bone-in, skinless chicken breasts

  • ½ teaspoon black pepper

  • 1 teaspoon kosher salt

  • 2 tablespoons olive oil

  • 2 (15 ounce) cans white hominy, drained and rinsed

  • 1 ½ cups chopped yellow onions (from 1 onion)

  • 4 garlic cloves, chopped (about 4 teaspoons)

  • 2 teaspoons ground coriander

  • 3 ¼ cups unsalted chicken stock

  • 1 ½ cups chopped zucchini (from 1 zucchini)

  • 2 (15 ounce) cans no-salt-added fire-roasted diced tomatoes, undrained

  • ½ cup julienned sun-dried tomatoes

  • Fresh cilantro sprigs

  • 8 wedges Lime wedges


  1. Trim the excess fat from the chicken breasts; sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer the chicken to a 5- to 6-quart slow cooker.

  2. Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the hominy, onions, garlic and coriander. Cook, stirring occasionally, until the onions begin to brown, about 4 minutes. Add 1/4 cup of the stock to the skillet, and cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.

  3. Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.

  4. Remove the chicken from the slow cooker and let cool. When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones. Cut or shred the chicken into bite-sized pieces; stir the chicken and remaining 1/2 teaspoon salt into the soup. Ladle the soup into bowls. Garnish with the cilantro and serve with the lime wedges, if desired.

Nutrition Facts (per serving)

304 Calories
8g Fat
26g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 304
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 31g 62%
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 738mg 32%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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