- 1 (32 ounce) carton gluten-free chicken broth
- 1 pound skinless, boneless chicken thighs
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 cup water
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup frozen mixed vegetables
- 1/4 cup uncooked long-grain rice
- Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
- Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.
05/08/2018
recipepes.com
Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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