Cooking Time:
8 hours plus additional 20 minutesServings:
6-8
Ingredients
4 boneless, skinless chicken breasts2 carrots peeled and sliced
2 stalks of celery, chopped
1 medium yellow onion, diced
2 tsp. minced garlic
1 bay leaf
1 tsp. dried thyme
4 c. water
4 c. chicken stock
1/2 tsp. fresh ground pepper
1 tsp. salt
1/2 c. matzo ball mix
Slow Cooker EASY Matzo Ball Soup has all the flavors of a great chicken soup. Enjoy this one during the holidays!
- Place carrots, celery and onion in the bottom of a 6-Quart slow cooker.
- Lay chicken breasts on top of vegetables and top with broth, water, and seasonings.
- Cover. Cook on Low for 8 hours.
- While soup is cooking, prepare the matzo balls according to package directions. Cover and refrigerate for 15 minutes. Shape chilled dough into 1-inch balls.
- When soup is done, remove chicken and use two forks to shred.
- Place chicken back in the slow cooker.
- Gently drop the matzo dough balls into the soup. (Be careful!)
- Cover. Cook for an additional 20 minutes.
Optional: Thin dried noodles, can be added in the last 20 minutes.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
can this be made with boneless breasts? Is there a reason for the bone-in?
In my experience, there is much more flavor with a “bone in” chicken than without bones.
Nancy the fun of cooking or crocking is enjoying recipes that you make your own. Thank you for your comment. Appreciate your feedback! Happy Crocking!
Can you cook this on high instead as well?