Salt the chicken on both sides using ¼ teaspoon salt. Add the chicken in a single layer on top of the vegetables.
Pour in the chicken stock, water, and remaining 1 ½ teaspoon salt.
Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken, and shred or chop into bite sized pieces. Add back to the slow cooker, stirring to combine. Taste, adding additional salt or pepper if desired.
Use boneless, skinless chicken breasts or thighs--whichever you prefer is fine.Add 2-3 handfuls of spinach to the cooked soup for a boost of greens.Turmeric stains, so be aware when feeding little ones who might spill.Looking to make this soup on the stovetop? Check out this recipe.