Name: Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Gluten-free chicken broth - 1 (32 ounce) carton; Skinless, boneless chicken thighs - 1 pound; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Onion, chopped - 1; Carrots, chopped - 2; Water - ½ cup; Celery, chopped - 2 stalks; Minced garlic - 2 teaspoons; Dried basil leaves - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Red pepper flakes (Optional) - ½ teaspoon; Frozen mixed vegetables - 1 cup; Uncooked long-grain rice - ¼ cup

Ingredients for - Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

1. Gluten-free chicken broth 1 (32 ounce) carton

2. Skinless, boneless chicken thighs 1 pound

3. Fire-roasted diced tomatoes 1 (14.5 ounce) can

4. Onion, chopped 1

5. Carrots, chopped 2

6. Water ½ cup

7. Celery, chopped 2 stalks

8. Minced garlic 2 teaspoons

9. Dried basil leaves 1 teaspoon

10. Salt ½ teaspoon

11. Ground black pepper ½ teaspoon

12. Red pepper flakes (Optional) ½ teaspoon

13. Frozen mixed vegetables 1 cup

14. Uncooked long-grain rice ¼ cup

How to cook deliciously - Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

1 . Stage

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 . Stage

Cook on Low until chicken is tender and flavors combine, about 7 hours.

3 . Stage

Stir to break up chicken. Add frozen vegetables and rice.

4 . Stage

Cover and cook on High until rice is tender, about 1 hour.