Appetizers / Soups / Salads

Slow Cooker Chicken Soup-O-Veggies takes 10 minutes to prepare.

Slow Cooker Chicken Soup-O-Veggies takes 480 minutes to cook.

Slow Cooker Chicken Soup-O-Veggies makes 8 servings.

The ingredients for Slow Cooker Chicken Soup-O-Veggies are:

2 LBS (32 OZ) Sanderson Farms Boneless Skinless Chicken Breast Frozen or thawed.
4 Cups Water
2 Chicken Bouillon Cubes - Maggi
2 Cups (3 medium) Yellow Squash (Sliced)
2 Cups Zucchini (1 Large) (Sliced)
4 Large Idaho Russet Potatoes, 592 grams
28 Snacking Sized Baby Carrots, Raw
1 tsp. Sabor Latino Sazon Seasoning
1/2 Medium Onion, raw (2-1/2" dia)

1 Crock Pot/ Slow Clooker

Here is how you make Slow Cooker Chicken Soup-O-Veggies:

Place Chicken Breasts in bottom of crock of your slow cooker (frozen is okay) thawed is good. Add in 4 cups of water* Add in your bouillon cubes, the ones I use are soft and I like to break them up and add them around the sides of the pot for more even distribution of flavor during cooking. Cut in your potatoes, squash, zucchini, onions and throw in the carrots if they are already cleaned and peeled**. Add in extra seasoning over the top if you choose. Put the lid on and set the cooker to cook on low for 8 hours or on high for 4 hours. Soup is ready when chicken breasts break apart easily when dug into with a fork. Mix up chicken from bottom to distribute through soup stock and other stuff. Serve about 2 Cups in a bowl large enough to accommodate and enjoy!Serving Size: Makes 8 2 Cup (16oz) ServingsNumber of Servings: 8Recipe submitted by SparkPeople user LOSINGDREA.

The nutritional information for Slow Cooker Chicken Soup-O-Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 224.6

• Total Fat: 2.8 g
• Cholesterol: 65.0 mg
• Sodium: 789.4 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 2.0 g
• Protein: 27.2 g

The dietary needs meet for Slow Cooker Chicken Soup-O-Veggies is Low Fat