Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

This gluten-free chicken and vegetable soup is easy to make in your slow cooker. With juicy chicken and lots of veggies, it's sure to please the family!

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 198 Calories

Ingredients

• 1 onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons minced garlic
• 2 carrots, chopped
• 1 teaspoon dried basil leaves
• 1 cup frozen mixed vegetables
• 1 pound skinless, boneless chicken thighs
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (32 ounce) carton gluten-free chicken broth
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup water
• 0.5 teaspoon red pepper flakes
• 0.25 cup uncooked long-grain rice

Recipe Instructions

Step 1

Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.

Step 2

Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.

Step 3

Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.