Passover Made from scratch
Overnight Delight
Prep Time
10 minutes
Cook Time
3 hours OR
8-10 hours
Serves
48
YES! You can absolutely make this classic staple for the seder—and beyond—in a slow cooker!
For years, I thought I had to wait until my main kitchen was fully flipped for Passover before I could even think about making chicken soup. Without a stovetop in my Passover prep kitchen, it felt like this beloved recipe had to wait. But a couple of years ago, I gave the slow cooker a try—and I’ve never looked back.
This isn’t just any chicken soup. It’s the chicken soup that my grandchildren love—one of the few non-dairy dishes that satisfies even my pickiest eaters. Piled high with tender, sweet chicken, it’s both a starter and a meal.
My secret?
Go easy on the water – one quart per pound of chicken , and season generously. The result? A rich, deeply flavorful broth that brings comfort and joy to your Passover table.
click here to purchase my favorite slow-cooker
Ingredients
- 4 lbs whole chicken, quartered (skin on, bone in)
- 4 quarts cold water
- 1 sweet potato, peeled and chunked
- 2 stalks celery, peeled and cut in thirds
- 1–2 parsnips, peeled and chunked
- 1 parsley root (if available), peeled and chunked
- 1 onion, peeled and halved
- 4–6 carrots, peeled and cut into rounds or chunks (depending on preference)
- 1 tbsp kosher salt
- 1 tsp shallot powder
- 1 tsp vegetable consommé powder
- Optional fresh herbs: Dill, parsley, thyme (tie with cotton thread or place in an herb bag)
Steps
1
Layer the chicken.
Place 4 lbs of quartered chicken in the bottom of an 8-quart slow cooker.
2
Add water.
Pour 4 quarts of cold water over the chicken.
3
Add vegetables.
For easy separation later, place all chopped vegetables except carrots in boil-in bags and nestle them into the pot. Add carrot chunks directly to the water.
4
Season well.
Sprinkle in the kosher salt, shallot powder, and consommé powder.
5
Choose your cooking method:
- Overnight Method: Cover and cook on low for 8–10 hours. In the morning, skim foam and add fresh herbs if using.
- Quick Method: Cover and cook on high for 3 hours, then skim foam from the surface. If using fresh herbs, add them now in a bundle or herb bag. Replace the lid and continue cooking on high for another 3 hours, until everything is fully cooked and flavorful.
- Scoop off the foam. The photos below show a look at before and after.
6
Cool and portion.
- Carefully remove chicken, allow it to cool, and separate the meat from the bones
7
Pack and freeze.
- Divide the chicken into freezer containers, ladle soup and carrots over the top, label, and freeze.
4 responses to “Classic Chicken Soup (Slow Cooker Edition)”
Why do you prefer the manual slow cooker?
The programmable ones automatically go to warm.
Is it safer to have it stay on low for so many hours?
Thanks?
Excellent question! I prefer the simplicity of a manual slow cooker because it gives me full control over the cook time, especially during long Passover prep sessions. Many programmable models automatically switch to “warm” after a set number of hours, which can prematurely stop the cooking process for dishes like soups or roasts that benefit from long, uninterrupted low heat.
As for safety: yes, it’s safe to keep a manual slow cooker on “low” for extended periods—up to 12 hours or more, depending on the model and dish. Slow cookers are designed for exactly that! Just be sure:
-Your cooker is in good working order
-It’s placed on a heat-safe surface with good airflow
-You’re using enough liquid in your recipe to prevent drying or scorching
That said, everyone should do what makes them comfortable in their kitchen. For me, the manual setting offers simplicity and reliability, especially during the busy days leading up to Passover.
Can you use chicken bones instead of a whole chicken?
Absolutely – I didn’t change a thing except substituted a bundle of chicken bones for chicken. Adjust seasoning and add homemade veggie consommé powder to taste!