This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!
Ingredients | Chicken Thigh Recipes Crockpot
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
½ cup water
2 stalks celery, chopped
2 teaspoons minced garlic
1 teaspoon dried basil leaves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes (Optional)
1 cup frozen mixed vegetables
¼ cup uncooked long-grain rice
Directions
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.
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.
Substitute gluten-free pasta for the rice if desired.
Substitute garlic powder or garlic paste for the minced garlic if preferred.
Info | Chicken Thigh Recipes Crockpot
prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
6
Yield:
6 servings
TAG : Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,
