This is the ultimate “throw it in and leave it” slow-cooker meal. Everything goes in raw, the slow cooker does all the heavy lifting and by the end of the day, you have a nourishing, comforting soup that tastes like it’s been lovingly simmering for hours – because it has. The chicken becomes beautifully tender and creates an incredible broth, making this the perfect low-fuss dinner for busy weeks.

Throwing in a parmesan rind is my secret weapon for maximum flavour – keep a stash of them in the freezer and toss one straight into the broth to create an incredibly rich, savoury depth.

Ingredients

  • 1 whole chicken (about 1.2kg)
  • sea salt and cracked black pepper
  • 1 tsp ground paprika
  • 2 bay leaves
  • 1 large leek, finely sliced
  • 2 large carrots, cut into thin rounds
  • 4 celery stalks, finely sliced
  • 4 garlic cloves, finely chopped
  • 1-2 chicken stock gels
  • 2 zucchini, cut into half moons
  • 1 parmesan rind
  • 150g risoni
  • 2 handfuls parsley, finely chopped
  • buttered toast to serve, optional

Method

  • Step 1- Place the whole chicken in the slow cooker and season generously with salt, pepper and paprika. Add the bay leaves.
  • Step 2- Scatter around the leek, carrot, celery and garlic. Add the chicken stock gels.
  • Step 3- Carefully pour in enough boiling water from the kettle to come about halfway up the chicken.
  • Step 4- Cover with the lid and cook on high for 6-8 hours or until the chicken is extremely tender and falling apart.
  • Step 5- Carefully remove the chicken from the slow cooker; it will be very hot and delicate. Place onto a tray or large plate.
  • Step 6- Add the zucchini, parmesan rind and risoni to the soup. Continue cooking on high until the risoni is tender.
  • Step 7- Meanwhile, shred the chicken, discarding the skin and bones. Return the shredded chicken to the soup.
  • Step 8- Stir through the parsley and season generously with cracked black pepper. Taste and adjust the salt if needed, depending on how salty your stock is.
  • Step 9- Serve hot with grated parmesan and buttered bread if desired.

Top tips for slow cooker success

  • Trust texture over timing:If your meat isn’t falling apart after the recommended cooking time, it simply needs longer. Slow cookers vary in strength, so if it’s not tender yet, keep it simmering!
  • Keep the lid on:Resist the urge to peek! Lifting the lid lets precious heat escape, drops the temperature and adds extra time to your cook.
  • Size matters:Cut your vegetables into similar-sized pieces so everything cooks evenly and finishes at the same time.
  • Season at the finish line:Flavours concentrate and deepen during a long, slow cook. Always taste and adjust your salt, pepper, or herbs at the end rather than the start.
  • Keep an eye on the liquid:Don’t be afraid to add a splash of water or stock during the cook if things are looking a little too thick or starting to catch around the edges.

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