Crock Pot Chicken and Veggie Soup

Step 1: Place the boneless chicken at the bottom of the crock pot. Add in the prepared sliced carrots, celery, cubed potatoes, canned corn, green beans, stewed tomatoes, diced onion, and minced garlic.

Step 2: Season with salt, pepper, and add the bay leaves.

Step 3: Pour in the chicken broth and give everything a good stir.

Step 4: Cover with the lid and set to cook for 2 to 3 hours on high or 4 to 5 hours on low. Ensure the chicken reaches an internal temperature of 165°F.

Step 5: Once the chicken is cooked, transfer it to a cutting board. Let it rest a few minutes before shredding or dicing into bite size pieces, then return it to the pot.

Step 6: Add the peas and spinach, cover, and let it cook for an additional 30 minutes until the peas are warm and the spinach has wilted.

Step 7: Serve your delicious soup in bowls accompanied by your choice of bread or crackers.

Like Share Save

Stay Updated