Slow Cooker Chicken Vegetable Soup

jPaul Gaskill


I have edited this recipe down to 4 servings
It was delicious!
my changes will follow the original version below

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Yield: 4 (6-8) Servings [Used Dutch Oven]


40 Min


7 Hr


Slow Cooker Crock Pot


4 boneless, skinless chicken breasts
1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cups frozen vegetables (red bell pepper, zucchini, squash, carrots)
1 1/2 cups butternut squash, cut into small cubes (or sweet potato)
1/2 yellow onion, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can crushed tomatoes
1 1/2 cups low sodium chicken broth
6 tablespoons tomato paste
4 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/3 cup fresh basil, chopped


2 boneless, skinless chicken breasts
1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
1 12oz frozen pictsweet summer vegtables
1 14oz frozen birds eye recipe ready grilling blend
1 sweet vidallia onion cut in 1/8ths
1 14.5 oz del monte diced tomatoes
1 hunts 14.5 oz whole plum tomatoes
1/2 cup chicken broth
1 sm can publix tomatoe paste
4 tbls balsamic vinegar
sprinkle dried rosemary
sprinkle dried thyme
sprinlle dried basil
tspn tabasco sauce
sprinkle red pepper flakes

Directions Step-By-Step

Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly. In a large nonstick skillet, heat 1 tablespoon olive oil. Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through. Allow the chicken to cool and shred the chicken. Transfer chicken to slow cooker.
To slow cooker, add onion, frozen vegetables, butternut squash, tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes. Stir to combine and nestle rosemary and thyme on the surface. Cover and cook on low for 6 to 8 hours.
Remove and discard rosemary and thyme from soup. Stir basil into soup, saving some for garnishing (if desired).
Serve immediately or transfer to a large bowl, cover and refrigerate. Reheat before serving.
1- Braise Chicken w salt & pepper in Dutch Oven. When thoroughly cooked, remove form Dutch Oven, Cool and Shred.
2- Add Onions and Garlic to the Dutch Oven and Saute untill golden.
3- Deglaze Dutch Oven with Chicken Broth
4- Add Frozen Vegetables and Cook on High until Thawed and most water is removed. Reduce Heat.
5- Add Tomato and remaining ingredients. Simmer for 6-8 hrs.

About this Recipe

Main Ingredient: Chicken
Regional Style: American