Slow-Cooker Garden Harvest Chicken Soup

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  • 25 min prep time
  • 8 hr 45 min total time
  • 9 ingredients
  • 6 servings

Ingredients

1
pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1
teaspoon peppered seasoned salt
2
medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2
medium carrots, sliced (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
2
cans (14 ounces each) chicken broth
2
cups small broccoli flowerets
1
medium yellow summer squash, coarsely chopped (1 1/2 cups)
2
tablespoons chopped fresh basil leaves

Directions

  1. 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  2. 2 Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  3. 3 Cover and cook on Low heat setting 7 to 8 hours.
  4. 4 Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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