This slow-cooker recipe is great for several reasons.
First, it's light, packed with flavor, protein,and vegetables.
Second, it's easy to make, and smells great when cooking.
Third, it will keep you hydrated and help you fight off your winter cold with the garlic, pepper flakes, and vitamin C from the tomatoes!
And last, it is a great way to use up the odds and ends of vegetables in your produce drawer!
This recipe can be customized; if you have rotisserie chicken use that; if you have leftover baked chicken breast, that's fine, too! Use your favorite seasoning blend, and add more pepper flakes if you really want heat to kick in for you.
Mama Steph's slow cooker chicken and veggie soup:
In slow-cooker, place
3/4 to 1 pound pre-cooked chicken
3 small zucchini, chopped
½ onion and ½ yellow bell pepper, chopped
15 ounce can Great Northern beans, drained (or your favorite beans)
15 ounce can whole kernel corn, drained
15 ounce can diced fire roasted tomatoes
½ teaspoon red pepper flakes
1 teaspoon of your favorite seasoning blend (I used rotisserie chicken blend)
1 quart chicken broth
2 teaspoons garlic paste or 2 cloves garlic, minced
1 bay leaf
3-4 ounces baby spinach, kale, or arugula, reserved.
After cooking 4 hours on high, or 6 hours on low, it’s ready to enjoy.
15-20 minutes before serving, add baby arugula, spinach, or kale, and stir in. Allow to wilt into the soup for 15 minutes.
Remove bay leaf, and serve. Enjoy!