Crockpot Chicken Vegetable Soup

Name: Crockpot Chicken Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings (2-1/2 quarts)
Ingredients: 2 cups chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 package (10 ounces) frozen corn; 1-1/2 cups cubed red potatoes; 1 medium onion, chopped; 1 medium sweet red or yellow pepper, chopped; 1 medium green pepper, chopped; 1 can (4 ounces) chopped green chiles; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground pepper; 1 package (22 ounces) frozen grilled chicken breast strips; 1-1/2 cups fresh baby spinach

Total Time Prep: 15 min. Cook: 8 hours

Yield 8 servings (2-1/2 quarts)

Test Kitchen Approved

Crockpot chicken vegetable soup is an excellent dish to prepare when the day has other plans for you. This set-and-forget recipe practically makes itself, and it's loaded with nutrition, thanks to the vegetables and grilled chicken.

Ingredients

2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
1-1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium sweet red or yellow pepper, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chiles
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 package (22 ounces) frozen grilled chicken breast strips
1-1/2 cups fresh baby spinach

Directions

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-sized pieces; add to slow cooker.
Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.

Nutrition Facts

1-1/4 cups: 176 calories, 2g fat (1g saturated fat), 46mg cholesterol, 737mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 23g protein.

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

Recipe Creator