Slow Cooker

Slow Cooker Brussel Sprout Stoup is for Soup.

Slow Cooker Brussel Sprout Stoup takes 45 minutes to prepare.

Slow Cooker Brussel Sprout Stoup takes 240 minutes to cook.

Slow Cooker Brussel Sprout Stoup makes 10 servings.

The ingredients for Slow Cooker Brussel Sprout Stoup are:

Brussel Sprouts - large pkg of frozen
Chicken Breast - 3 large breasts, chopped
Mixed Vegetables, frozen, 1 package (10 oz)
Ancient Harvest Quinoa Pasta, 2 cup
*Onion, White Raw (1 medium), diced
Minced Garlic , 2 tbsp
*Red Bell Pepper, diced
Pacific Natural Foods Organic Low Sodium Chicken Broth, large box
Sage, ground, 3 tsp
Oregano, ground, 4 tsp
Rosemary, dried, 4 tsp
Thyme, ground, 4 tsp
Pepper, black, 2 tbsp
Paprika, 1 tbsp

Here is how you make Slow Cooker Brussel Sprout Stoup:

Place all spices, including onion, garlic, and bell pepper on bottom of large slow cooker, add chicken, brussel sprouts, mixed vegetables and broth.Turn slow cooker to high and cook for at least 3 hours ( 4 is better), check moisture level, if it is getting low, add hot water or more stock, but stock will raise the sodium level.When chicken and brussel sprouts are tender and the mixture has blended flavors, added pasta, cook for an addition 7 - 10 mins or until pasta is desired tenderness, I like mine mushy.serve in bowls, 1 cup servings.I often crumbled harvest grain or tuscan flatbread crackers in mine.Serving Size: Makes 10-12 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user ARISYEAR2014.

The nutritional information for Slow Cooker Brussel Sprout Stoup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 136.5

• Total Fat: 1.6 g
• Cholesterol: 21.1 mg
• Sodium: 53.5 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 4.8 g
• Protein: 11.4 g

The dietary needs meet for Slow Cooker Brussel Sprout Stoup is Gluten Free