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Slow-Cooker Garden Harvest Chicken Soup

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By Betty Crocker Kitchens
Updated Nov 2, 2016
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Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

Slow-Cooker Garden Harvest Chicken Soup

  • Prep Time 25 min
  • Total 8 hr 45 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 1 teaspoon peppered seasoned salt
  • 2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 2 cups small broccoli flowerets
  • 1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
  • 2 tablespoons chopped fresh basil leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
  • Step 
    2
    Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
  • Step 
    3
    Cover and cook on Low heat setting 7 to 8 hours.
  • Step 
    4
    Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.

Nutrition

210 Calories
7g Total Fat
21g Protein
16g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
880mg
37%
Potassium
810mg
23%
Total Carbohydrate
16g
5%
Dietary Fiber
4g
14%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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