Some nights, I just need a warm, cozy bowl of soup that basically cooks itself. Between chasing my toddler, helping my older two with homework, and somehow managing to get dinner on the table, I don’t have time to stand over the stove. That’s why this Crockpot Hot and Sour Chicken Soup is my go-to. It’s packed with bold flavors—tangy, spicy, and full of tender chicken and mushrooms—all with minimal effort.
If you love Asian soups and stews but don’t want to wait on takeout, this one’s for you. It’s an easy hot and sour soup recipe that tastes just like your favorite Chinese hot and sour soup, but made at home in your slow cooker. No babysitting, no stress—just dump everything in, let it simmer, and boom—dinner’s done. Perfect for chilly nights, busy weeknights, or when you need something warm and comforting.
So if you’re craving a fast soup recipe that’s both satisfying and simple, this crockpot Chinese recipe is a must-try. It’s one of those quick, delicious dinner ideas that’ll have everyone asking for seconds. Let’s get into it!
Why You’ll Love This Soup
- Set it and forget it – No stirring, no watching the pot. Just dump, cook, and enjoy.
- All the cozy flavors – Tangy from the vinegar, spicy from the chili paste, rich from the soy sauce, and that perfect egg-drop soup texture.
- Better than takeout – No mystery ingredients, plus you can make it exactly how you like it.
Ingredients You’ll Need
Nothing fancy here, just simple ingredients that pack a ton of flavor.
- Chicken – Boneless, skinless chicken breasts or thighs
- Chicken broth – The base of the soup
- Mushrooms – Shiitake or button mushrooms work great
- Carrots – For a little natural sweetness
- Garlic & ginger – Adds that warm, deep flavor
- Soy sauce – Or tamari for a gluten-free option
- Rice vinegar – That signature tangy kick
- Chili paste or sriracha – Adds heat
- Cornstarch slurry – To thicken the broth
- Eggs – That classic egg ribbon moment
- Tofu (optional) – For extra texture and protein
- Green onions & sesame oil – The perfect finishing touches
How to Make Crockpot Hot and Sour Chicken Soup
1. Add Everything to the Crockpot
Dump your chicken, broth, mushrooms, carrots, garlic, ginger, soy sauce, vinegar, and chili paste into your slow cooker. Give it a quick stir, pop the lid on, and cook on low for 6-8 hours (or high for 3-4 hours).
Pro tip: If you want to save even more time, buy pre-sliced mushrooms and shredded carrots. One less thing to chop makes life easier.
2. Shred the Chicken
After the chicken has cooked and is nice and tender, pull it out and shred it up with two forks. Then, toss it back into the crockpot so it soaks up all that flavorful broth.
3. Thicken the Broth
In a small bowl, mix 2 tablespoons of cornstarch with ¼ cup of water until smooth. Pour it into the soup and give it a stir. Let it cook for another 10-15 minutes to thicken up a bit.
4. Add the Egg Ribbons
Crack your eggs into a small bowl and whisk them. Then, while stirring the soup in a slow, circular motion, drizzle the eggs in nice and slow. This creates those delicate, silky egg ribbons that make hot and sour soup so good.
Pro tip: Don’t just dump the eggs in all at once. That’ll give you big clumps instead of those pretty little ribbons. Slow and steady is the way to go.
5. Taste and Adjust
Now’s the time to taste test. Want it tangier? Add another splash of vinegar. Need more salt? A little more soy sauce. Craving more heat? Extra chili paste does the trick. If you’re adding tofu, toss it in now so it warms up.
6. Finish It Off
Before serving, stir in a drizzle of sesame oil for extra flavor and sprinkle on some green onions. Just like that, you’ve got restaurant-quality soup at home.
How to Serve It
This soup is great on its own, but if you want to make it a full meal, try it with:
- Steamed rice
- Crispy wonton strips for crunch
- A side of dumplings
Pro Tips for the Best Hot and Sour Soup
- Like it extra spicy? Add more chili paste or a dash of white pepper.
- No mushrooms? Swap in bamboo shoots or leave them out.
- Egg-free? Just skip the egg step—it’s still delicious.
- Make it vegetarian? Use vegetable broth and swap the chicken for tofu.
Why This Recipe is a Must-Try
This soup is warm, comforting, and packed with flavor, but most importantly—it’s easy. Whether you’re fighting off a cold, craving takeout flavors, or just need a simple dinner that basically cooks itself, this Crockpot Hot and Sour Chicken Soup is a total game changer.
FAQs: Crockpot Hot and Sour Chicken Soup
How do I store and reheat leftovers?
This soup keeps well in the fridge for up to 4 days. Reheat it on the stovetop over medium heat or in the microwave. If it thickens too much, just add a splash of broth or water to loosen it up.
Can I freeze this soup?
Yes, but freeze it before adding the eggs. Eggs tend to get rubbery when frozen. Just thaw the soup in the fridge overnight, reheat it, and add fresh egg ribbons before serving.
Can I make this on the stovetop instead of a slow cooker?
Yep! Just simmer everything on the stove for about 30 minutes, shred the chicken, add the cornstarch slurry, and finish with the eggs. Super easy.
How do I make it extra thick?
If you like a thicker sweet and sour soup, add an extra tablespoon of cornstarch mixed with water. Let it cook a few more minutes until it reaches your preferred consistency.
Crockpot Hot and Sour Chicken Soup Recipe Card
Crockpot Hot and Sour Chicken Soup
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup mushrooms sliced shiitake or button
- 1/2 cup carrots shredded
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- 1/4 cup soy sauce or tamari for gluten-free
- 1/4 cup rice vinegar
- 1 tablespoon chili paste or sriracha adjust to taste
- 2 tablespoons cornstarch + 1/4 cup water for thickening
- 2 eggs , whisked
- 1/2 block firm tofu , cubed optional
- 1 teaspoon sesame oil
- 2 green onions , sliced for garnish
Instructions
- Add Ingredients – Place chicken, broth, mushrooms, carrots, garlic, ginger, soy sauce, vinegar, and chili paste in the slow cooker. Stir, cover, and cook on low for 6-8 hours or high for 3-4 hours.
- Shred Chicken – Remove cooked chicken, shred it with two forks, and return it to the crockpot.
- Thicken Soup – Mix cornstarch and water in a small bowl, then stir into the soup. Cook for 10-15 more minutes until slightly thickened.
- Add Egg Ribbons – Slowly drizzle in whisked eggs while stirring gently to create egg ribbons.
- Finish and Serve – Stir in tofu (if using), drizzle with sesame oil, and garnish with green onions. Serve hot and enjoy.
Notes
Serving Suggestions
- Enjoy as-is or with steamed rice.
- Pair with dumplings or crispy wonton strips for a full Chinese meal.
- Adjust spice levels by adding extra chili paste or white pepper.
And that’s it! A super easy hot and sour chicken soup recipe that basically cooks itself. Honestly, this has saved me so many times on busy nights when I need a quick delicious dinner but still want something warm and satisfying. The mix of tangy, spicy, and savory flavors hits just right, and it’s way better (and cheaper) than takeout.
If you love Asian soups and stews, this one’s a must-try. It’s packed with tender chicken, mushrooms, and those classic egg ribbons that make Chinese hot and sour soup so good. Plus, the fact that it’s a crockpot Chinese recipe means no standing over the stove—just dump, set, and forget. Perfect for lazy nights, cold weather, or when you need a solid winter soup and stew that’ll warm you right up.
So if you’re craving a cozy chicken soup recipe with bold flavors, this crockpot hot and sour soup is it. It’s one of those delicious dinner ideas you’ll keep coming back to. Try it out and let me know what you think!
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