Beckys Gluten-Free Slow Cooker Chicken Vegetable Soup Recipe

Beckys Gluten-Free Slow Cooker Chicken Vegetable Soup Recipe

  • 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
  1. 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.
  2. 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.
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