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Slow Cooker Chicken Avocado Soup

Slow cooker chicken avocado soup is a simple soup that can be served year-round. With a citrus based soup, this easy chicken recipe is light yet comforting. Instruction to make this in the Instant Pot are also included.  

overhead shot of chicken avocado soup in a white bowl with a spoon

Ingredients For Chicken Avocado Soup

  • Chicken
  • Avocados
  • Broth
  • Diced Tomatoes
  • Lime
  • Seasonings: cumin, salt, pepper
  • Mirepoix (onions, celery, and carrots)

collage of ingredients for chicken avocado soup

How To Make Chicken Avocado Soup In The Slow Cooker

Slow Cooker

  1. Add all ingredients EXCEPT avocados and garnish to the slow cooker. Stir to mix well.
  2. Cook high 3-4, low 6-8 hours.
  3. Remove chicken from slow cooker. Shred & return chicken to the slow cooker.
  4. Top with avocados before serving.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot,  add the oil to the pot.
  2. Add celery, onion, and carrots. Cook approximately 5 minutes or until the vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
  3. Pour broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients except the avocados.
  5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, let the pressure release naturally for 10 minutes then manually release any remaining pressure.
  6. Remove the chicken and shred the meat. Stir the chicken back into the pressure cooker.
  7. Top with avocados before serving.

To Serve

  1. Ladle the soup into bowls. Top each bowl with 1 to 2 slices of avocado. Garnish with fresh cilantro.
overhead shot of cooked chicken soup in a black slow cooker

before

What Cut Of Chicken To Use

I like to use boneless, skinless chicken breasts or thighs for this chicken noodle soup recipe. Having said that, you can use your preferred cut of chicken whether it’s bone-in or boneless, skin-on or skinless. Thighs work well because dark meat in general tends to have more flavor and is less likely to overcook. Bone-in chicken breasts are a good alternative if you don’t want to use dark meat.  Whatever cut of chicken you use, cook the chicken until it shreds easily. If you’re using skin-on or bone-in chicken, don’t worry about it getting messy. When the chicken soup is done cooking, the bones should slide out easily and the skin should pull right off.

overhead shot of cooked chicken soup in a black slow cooker

after

Adding Avocados

While the avocados are not added until the end, they are more than a garnish in this recipe. The soup was created with flavors that pair well with avocados. Don’t skimp on the avocado!  Of course you can use more than 2 avocados; use as much or as little avocado as you like. Dice or slice the avocado and add it to the soup before serving. 

overhead shot of chicken avocado soup in a white bowl with a spoon

Storing Leftovers

If you have leftover chicken avocado soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze leftover chicken soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen chicken avocado soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

close up shot of chicken avocado soup in a white bowl with a spoon

FAQs & Tips

  • Can you add the avocado to the soup earlier than stated? No, I do not recommend it. The avocados will dissolve into mush if you try cooking it earlier with the soup. Trust me I tried it…it doesn’t work.
  • Omit the chicken and use vegetable broth to make this soup is vegan friendly. 
  • I used a small 3.5-quart slow cooker. Double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.

Chicken Soups

Chicken Soup

Caprese Chicken Soup

Chicken Zoodle Soup

Lemon Chicken Orzo

Chicken Noodle

 

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overhead shot of chicken avocado soup in a white bowl with a spoon

Slow Cooker Chicken Avocado Soup

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Slow cooker chicken avocado soup is a simple soup that can be served year-round. This easy chicken recipe recipe is light yet comforting. Instruction to make this in the Instant Pot are also included.

  • Total Time: 4 hours 10 mins
  • Yield: Serves 4

Ingredients

Units Scale
  • 1 pound skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1/3 cup onion, diced
  • 1 medium carrot, peeled & diced
  • 1 celery stalk, sliced
  • 1 Roma tomato, chopped
  • 1 garlic clove, minced
  • 2 teaspoons cumin
  • 1 teaspoon salt (or more)
  • 1/4 teaspoon pepper
  • Juice of 1 lime
  • 2 avocados, peeled, pitted & sliced
  • 1 tablespoon oil (for Instant Pot)
  • 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Instructions

Slow Cooker

  1. Add all ingredients EXCEPT avocados and garnish to the slow cooker. Stir to mix well.
  2. Cook high 2-3, low 4-6 hours.
  3. Remove chicken from slow cooker. Shred & return chicken to the slow cooker.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot,  add the oil to the pot.
  2. Add celery, onion, and carrots. Cook approximately 5 minutes or until the vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
  3. Pour broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the remaining ingredients except the avocados.
  5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, let the pressure release naturally for 10 minutes then manually release any remaining pressure.
  6. Remove the chicken and shred the meat. Stir the chicken back into the pressure cooker.

To Serve

  1. Ladle the soup into bowls. Top each bowl with 1 to 2 slices of avocado. Garnish with fresh cilantro if using.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 4 hours

Nutrition

  • Serving Size:
  • Calories: 196
  • Sugar: 2.6 g
  • Fat: 9.7 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 7.9 g
  • Fiber: 3.8 g
  • Protein: 20.3 g
  • Cholesterol: 61.2 mg

 

 

 

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Slow Cooker Chicken Avocado Soup
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Philip J. Mead

Tuesday 9th of April 2019

Thank you looks healthy

Cooker

Wednesday 29th of March 2023

You give different times for the slow cooker, is it 2-3 hours, or 3-4?