Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

Name: Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
Total time: 490
Yield: 6
Ingredients: 1 (32 ounce) carton gluten-free chicken broth; 1 pound skinless, boneless chicken thighs; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 onion, chopped; 2 carrots, chopped; ½ cup water; 2 stalks celery, chopped; 2 teaspoons minced garlic; 1 teaspoon dried basil leaves; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon red pepper flakes (Optional); 1 cup frozen mixed vegetables; ¼ cup uncooked long-grain rice

Recipe by Becky! from allrecipes.com

Dinner 8 Hr. 10 Mins.

Ingredients

6 servings

•

1 (32 ounce) carton gluten-free chicken broth
•

1 pound skinless, boneless chicken thighs
•

1 (14.5 ounce) can fire-roasted diced tomatoes
•

1 onion, chopped
•

2 carrots, chopped
•

½ cup water
•

2 stalks celery, chopped

•

2 teaspoons minced garlic
•

1 teaspoon dried basil leaves
•

½ teaspoon salt
•

½ teaspoon ground black pepper
•

½ teaspoon red pepper flakes (Optional)
•

1 cup frozen mixed vegetables
•

¼ cup uncooked long-grain rice

Instructions

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.
Cook on Low until chicken is tender and flavors combine, about 7 hours.
Stir to break up chicken. Add frozen vegetables and rice.
Cover and cook on High until rice is tender, about 1 hour.