Place all ingredients in slow-cooker or Instant Pot.
If using slow-cooker, defrost chicken wings prior to cooking, and cook on high setting for 5 hours or until chicken is fall-apart tender. If using an Instant Pot, no need to defrost. Pressure cook on high for 30 minutes.
Once cooking time is complete, it can be left on warm for several hours or vented and portioned. Be sure to chill uncovered so steam can escape. Soup can be frozen for up to 4 months.