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Garden Harvest Chicken Soup
Garden Harvest Chicken Soup
From: Biggest Book of Slow Cooker Recipes from Better Homes and Gardens Servings: 6 servings (1 1/3 cups each) Category: Soup Special: Crock Pot 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) 2 can (14 ounces each) chicken broth 2 cups small broccoli flowerets 1 medium yellow summer squash, coarsely chopped (1 1/2 cups) 2 tablespoons chopped fresh basil leaves 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. -- Maureen -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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