SLOW-COOKER GARDEN HARVEST CHICKEN SOUP

Slow-Cooker Garden Harvest Chicken Soup image

Bring more flavor, color and nutrition to typical chicken soup by adding potatoes, broccoli and squash.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 8h45m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 teaspoon peppered seasoned salt
2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2 medium carrots, sliced (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups small broccoli flowerets
1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
2 tablespoons chopped fresh basil leaves

Steps:

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 7 to 8 hours.
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 : Calories 210, Carbohydrate 16 g, Cholesterol 45 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g