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Spicy yet refreshing, hearty and oh so simple to prepare.  Team this Mexican-inspired Chicken, Corn and Tomato Soup with cheesy and/or garlic bread and you have a complete meal the whole family will enjoy.


4 chicken drumsticks

2 cloves garlic

2 onions

3 sticks celery

500g frozen whole kernel corn

2 cans crushed tomatoes

4 cups chicken stock

2 tsp ground cumin

2 tsp ground coriander

1 tsp cinnamon

1 tsp dried oregano

4 tsp sugar

2 tsp salt

chilli powder (optional)

Serves 6


  1. Remove skin from chicken and discard.

  2. Peel and crush garlic.

  3. Peel and chop onions and celery.

  4. Place all ingredients in slow cooker (crock pot).

  5. Cover and cook on HIGH for 6-8 hours.

  6. Remove chicken and pull meat off bones - shredding in the process.

  7. Discard bones and return shredded chicken to pot, stirring thoroughly to distribute evenly throughout.

  8. Serve the soup with cheesy and/or garlic bread.


[Recipe adapted from Robyn Martin's Simply Delicious Recipes for Crockpot and Slow Cookers]