Slow Cooker Chicken and Vegetable Soup
 
 
This slow cooker chicken and vegetable soup a hearty meal that is perfect for a chilly night's dinner. Simple to prepare as the slow cooker will simmer this delicious soup all day long and be ready when you walk in the door.
Author:
Ingredients
  • 3-4 chicken breasts, boneless and skinless
  • 5 cups of unsalted chicken stock or broth (boxed or can is fine)
  • 1 can (14.5 oz) fire roasted, diced tomatoes*
  • 1 can (14.5 oz) tomato sauce
  • ½ cup diced celery
  • ½ cup diced carrots
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup frozen pearl onions (or use ½ cup chopped onion)
  • ½ cup frozen Lima beans (or peas)
  • Salt and Pepper to taste
  • 1 bay leaf
  • 1 tsp oregano
  • ½ tsp garlic powder
Instructions
  1. Add everything into the slow cooker and turn it on Low for about 5 hours.
  2. Dice or shred the chicken and place back into slow cooker.
  3. Let cook another 45 minutes to one hour.
  4. Spoon into bowls and serve. Or serve over cooked egg noodles.
Notes
* I love fire-roasted tomatoes in place of plain diced ones but those can be used in this, too. I recently found fire-roasted tomatoes, salsa-style. It has jalapeno and Anaheim peppers in with the tomatoes. Sort of like Rotel, which could also be used. Give the soup a bit of a kick.
Recipe by Blogghetti at https://blogghetti.com/2018/01/chicken-vegetable-soup-crockpot.html