Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
Description
This gluten-free chicken and vegetable soup is easy to make in your slow cooker. With juicy chicken and lots of veggies, it's sure to please the family!
Ingredients
•
1 (32 ounce) carton gluten-free chicken broth
•
1 pound skinless, boneless chicken thighs
•
1 (14 1/2 ounce) can fire-roasted diced tomatoes
•
1 onion, chopped
•
2 carrots, chopped
•
2 stalks celery, chopped
•
1/2 cup water
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2 teaspoons minced garlic
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1 teaspoon dried basil leaves
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon red pepper flakes
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1 cup frozen mixed vegetables
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1/4 cup uncooked long-grain rice
Directions
1
Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.
2
Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.
3
Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.