SLOW COOKER CHICKEN VEGETABLE SOUP
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts :
CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)
There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!
Provided by Sarah in New York
Categories Chicken Breast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot.
- Cook on high for 6 to 8 hours.
SLOW-COOKER CHICKEN-VEGETABLE CHOWDER
Looking for a slow cooked dinner using broccoli? Then try this hearty vegetable and chicken chowder - a flavorful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
- Cover; cook on Low heat setting 7 to 9 hours.
- About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on Low heat setting 30 minutes longer or until broccoli is tender.
Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 60 mg, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER CHICKEN BARLEY SOUP
This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.
Provided by Sageca
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken broth and pour into slow cooker.
- Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
- Spoon into Slow cooker and cook on High for 2 hours,.
- Heat up mushrooms in microwave.
- Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
- On high cook another hour.
- Serve with crackers.
SLOW COOKER CHICKEN AND LENTIL SOUP
This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.
Provided by Rebekah Rose Hills
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
- Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
- Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
- Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
- Stir the meat in and taste test; adjust the seasonings as desired.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g
SLOW COOKER CHICKEN VEGETABLE SOUP WITH EGG NOODLES
Flavorful and low-fat chicken noodle soup made in the slow cooker with carrots, onion, green pepper, and tomatoes! Perfect for a winter warm-up.
Provided by Beanie76
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 7h45m
Yield 4
Number Of Ingredients 11
Steps:
- Spray a skillet with cooking spray and heat over medium heat. Add chicken to skillet and cook, stirring frequently, about 4 minutes. Add onion and cook until chicken is browned and onion is slightly translucent, about 3 more minutes. Transfer to the slow cooker.
- Add carrots, celery, bell pepper, thyme, and pepper to the slow cooker; mix to combine. Stir in diced tomatoes and enough chicken broth so vegetables are just covered with liquid.
- Cover and cook on Low for 7 hours.
- While the soup is cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.
- When soup has finished cooking, stir in cooked egg noodles. Cover and cook until noodles are warm and tender, about 5 minutes.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 20.7 g, Cholesterol 47.7 mg, Fat 1.9 g, Fiber 3.2 g, Protein 17.4 g, SaturatedFat 0.4 g, Sodium 892.9 mg, Sugar 7.1 g
SLOW-COOKER CHICKEN BREASTS AND VEGETABLES
Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
- Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).
Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
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