Slow-Cooker Garden Harvest Chicken Soup

Gluten Free
Dairy Free
Health score
13%
Slow-Cooker Garden Harvest Chicken Soup
525 min.
6
176kcal

Suggestions


Welcome to a delightful culinary experience with our Slow-Cooker Garden Harvest Chicken Soup! This wholesome dish is perfect for those who appreciate the vibrant flavors of fresh vegetables combined with tender chicken, all simmered to perfection in a slow cooker. Whether you're looking for a comforting lunch, a satisfying main course, or a cozy dinner option, this soup checks all the boxes.

What makes this recipe truly special is its commitment to being both gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. Packed with nutritious ingredients like red potatoes, carrots, broccoli, and summer squash, this soup not only warms the soul but also nourishes the body. The addition of fresh basil adds a fragrant touch that elevates the dish, making it a feast for the senses.

Imagine coming home after a long day to the inviting aroma of this hearty soup, ready to be enjoyed. With a preparation time of just a few minutes and a slow cooking process that allows the flavors to meld beautifully, this recipe is as convenient as it is delicious. Each bowl is a comforting hug, filled with 176 calories of goodness, making it a guilt-free indulgence. Gather your loved ones and serve up a bowl of warmth and happiness with our Slow-Cooker Garden Harvest Chicken Soup!

Ingredients

  • pound chicken thighs boneless skinless cut into 3/4-inch pieces
  • teaspoon lawry's seasoned salt 
  • medium potatoes - remove skin red unpeeled cut into 1/2-inch pieces (2 cups)
  • cup carrots sliced
  • 0.5 cup onion coarsely chopped
  • 32 oz chicken broth (4 cups)
  • cups cauliflower florets 
  • 1.5 cups to 3 sized squashes yellow coarsely chopped
  • tablespoons basil fresh chopped

Equipment

  • frying pan
  • slow cooker

Directions

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

Nutrition Facts

Calories176kcal
Protein40.95%
Fat18.9%
Carbs40.15%

Properties

Glycemic Index
34.64
Glycemic Load
1.48
Inflammation Score
-10
Nutrition Score
17.586087019547%

Flavonoids

Apigenin
0.01mg
Luteolin
0.06mg
Isorhamnetin
0.67mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
3.39mg

Nutrients percent of daily need

Calories:175.82kcal
8.79%
Fat:3.74g
5.75%
Saturated Fat:0.89g
5.57%
Carbohydrates:17.86g
5.95%
Net Carbohydrates:14.85g
5.4%
Sugar:4.4g
4.89%
Cholesterol:74.84mg
24.95%
Sodium:1054.43mg
45.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.22g
36.44%
Vitamin A:3682.02IU
73.64%
Vitamin C:29.34mg
35.56%
Vitamin B6:0.63mg
31.33%
Vitamin B3:5.91mg
29.53%
Selenium:18.39µg
26.28%
Potassium:798.94mg
22.83%
Phosphorus:227.84mg
22.78%
Vitamin B2:0.32mg
18.92%
Manganese:0.34mg
16.96%
Vitamin K:15.9µg
15.14%
Vitamin B5:1.46mg
14.61%
Vitamin B1:0.21mg
13.86%
Folate:50.04µg
12.51%
Magnesium:48.65mg
12.16%
Fiber:3.02g
12.08%
Zinc:1.74mg
11.61%
Copper:0.21mg
10.26%
Iron:1.58mg
8.8%
Vitamin B12:0.51µg
8.57%
Calcium:43.05mg
4.3%
Vitamin E:0.41mg
2.75%