Life has been busy lately….I know I have been saying that a lot lately but I’m telling you….it’s been CRAZY!  I have found myself searching for some way, even if it’s little way, to make life a little easier.  So out came the slow cooker!  When I think of the slow cooker I think of my mom or my grandmother.  I’ve never been a huge fan of it (until NOW).  I pulled it out of my cabinets and dusted it off.  And honestly I wouldn’t have one if it wasn’t for my mom on one of her visits down.  She told me it was important to have a slow cooker in my kitchen.  It was one of those things where I just said…ok, mom…whatever you say.  It’s been in the same space in my cabinet ever since she brought it home from the store too.  Shame on me!  I know!  But I’m just telling you the truth.  I’m all about telling the truth these days I suppose.  So in order to save myself some time and allow me to spend a little more time with my family this weekend.  I put all this stuff into the slow cooker and 7-8 hours later I had dinner!  Genius!  I was able to go for a long walk, have lunch, and play at the park with my little ones knowing in the back of my head when I got home I wouldn’t have to worry about dinner.  I can’t even tell you how great that felt.  Even better, this soup has been great for leftovers all week too.  Score!!

Now ask me how I feel about my slow cooker?  I’m in love…..

Have a wonderful weekend everyone and spend time with the ones you love!

Slow Cooker Chicken Vegetable Soup

4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)

1/2 teaspoons sea salt

1/4 teaspoon ground pepper

1 tablespoon olive oil

2 cups frozen vegetables (red bell pepper, zucchini, squash, carrots)

1 1/2 cups butternut squash, cut into small cubes (or sweet potato)

1/2 yellow onion, diced

1 – 15 ounce can diced tomatoes

1 – 15 ounce can crushed tomatoes

1 1/2 cups low sodium chicken broth

6 tablespoons tomato paste

4 tablespoons balsamic vinegar

4 cloves garlic, minced

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

2 sprigs fresh rosemary

2 sprigs fresh thyme

1/3 cup fresh basil, chopped

Instructions:

Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly.  In a large nonstick skillet, heat 1 tablespoon olive oil.  Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through.  Allow the chicken to cool and shred the chicken.  Transfer chicken to slow cooker.

To slow cooker, add onion, frozen vegetables, butternut squash, tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes.  Stir to combine and nestle rosemary and thyme on the surface.  Cover and cook on low for 6 to 8 hours.

Remove and discard rosemary and thyme from soup.  Stir basil into soup, saving some for garnishing (if desired).

Serve immediately or transfer to a large bowl, cover and refrigerate.  Reheat before serving.

Makes 6 to 8 servings

Tagged with →  
divider

21 Responses to Slow Cooker Chicken Vegetable Soup

  1. Christine says:

    I made this soup for dinner and it is delicious. I have a feeling it will be even better tomorrow.

    I will be making your banana chocolate chip muffins for brunch on Sunday. Thank you for the great recipes!!

  2. Brianne says:

    Imagine my joy when I was looking for a dinner recipe and had every ingredient for this yummy stew! Thank you. I also made your herbed cauliflower-carrot mash, which was excellent.

  3. MDelicious says:

    Thanks so much Brianne! So happy you enjoyed the recipes. :)
    By the way, love your site too!

  4. Made this for dinner last night…flippin’ delicious! I loved the addition of the balsamic. It totally made the meal. Thanks for the recipe!

  5. [...] multiplydelicious.com via CrossFit on Pinterest This entry was posted in Paleo Recipes by CrossFit Uncensored. [...]

  6. Cathy says:

    Another winner! I threw everything in the crockpot this morning and now I’m all set for lunches for the next several days. It’s a delicious, very filling yet healthy meal. Thanks so much for your great recipes!

  7. Abby says:

    Hi! Does the chicken have to be “ready-to-eat cooked” before you put it in the slow cooker? I want to try this recipe this week. Never used my slow cooker, either, and I got it for Christmas years ago!

    Thanks!

  8. MDelicious says:

    Hi Abby, yeah you will see in the instructions that you will need to cook the chicken before placing into the crock pot with all the other goodies. :) It shouldn’t take too long to cook it.
    Good luck with the new crock pot! I think it will soon become your best friend!

  9. [...] too! On top a little bit of fresh lime juice, green onions and slivered almonds. TO DIE FOR. – Slow Cooker Chicken Vegetable Soup – this turned out almost more of a stew than a soup, but it is hearty and delicious. A [...]

  10. Monica says:

    Delicious! My 2 yr old loved it! I actually threw in my chicken frozen and my vegs were fresh. Great recipe for Paleo fanatics! Love your recipes! Thanks:)

  11. [...] Chipotle Chicken Soup via Clean Eating Magazine 29. Southwest Scramble via Multiply Delicious 30. Slow Cooker Chicken Vegetable Soup via Multiply [...]

  12. Jenna Ann says:

    New to Paleo, but I made this recipe this weekend and I am in love. The flavor is out of this world (I think it must be the balsamic), and I even managed to freeze some. What’s your opinion about canned tomatoes vs. glass jars or fresh?

  13. [...] Slow Cooker Chicken Vegetable Soup [...]

  14. [...] was a warmed up bowl of slow cooker chicken vegetable soup leftover from last night with a handful of raisins as ‘dessert’. I wanted something [...]

  15. Christina says:

    my mouth was watering just reading this recipe, so I cannot wait to actually make it! I love soup and crock pot recipes and this looks amazing, thanks you so much!

  16. Kaila says:

    It’s always nice to have something to just put in the crockpot and walkaway! I like coming home knowing I don’t have to actually cook, and that dinner is already done.

  17. Amber Affleck says:

    How many pounds of chicken do we use?

  18. MDelicious says:

    Hi Amber,
    It’s about 1 to 1 1/2 pounds of chicken.

  19. […] supper, was my so well prepared Slow Cooker Chicken Vegetable Soup (http://www.multiplydelicious.com/thefood/2012/02/slow-cooker-chicken-vegetable-soup/). I spent a large part of my morning preparing this meal. Now, I knew when I looked at the […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>