CasaYoung Slow Cooker Italian Chicken Veggie Soup

Slow cooker recipes are my go-to for days when I know I won’t have time to spare in getting dinner on the table.  I schedule a slow-cooker meal in our weekly line-up for nights when we have basketball practice, youth group, etc.  This hearty soup is a meal all by itself, and it’s a CasaYoung favorite.  Perhaps you and/or your fam will like it too.

We like to pair this soup with some warm sourdough or rosemary bread (with garlic & herb infused olive oil for dipping – recipe to come!).  Throw the ingredients in your Crockpot in the morning, and all you’ll need to do is cook your pasta before serving (or add it to your Crockpot about 30 minutes before serving).  You’re welcome!

Print Recipe
CasaYoung Slow Cooker Italian Chicken Veggie Soup
This hearty soup is a meal in itself!
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 4 - 7 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 4 - 7 hours
Servings
servings
Ingredients
Instructions
  1. Lightly spray slow cooker with non-stick spray, and add chicken breasts.
  2. Add onion, celery, carrots, garlic and un-drained diced tomatoes. (Note: I recommend you saute the onions, celery, carrots, and garlic in olive oil, to ensure tenderness, if you know your cook time will be on the shorter end.)
  3. Add broth, tomato sauce, red pepper flakes, Italian seasoning, dried oregano, dried basil, fresh rosemary sprig (if using), salt and pepper (you can add more to taste at the end).
  4. Cover and cook on high for 4 - 7 hours (chicken should shred easily).
  5. Remove chicken, shred, and return to slow cooker.
  6. Serve, top each bowl with parmesan cheese and enjoy!
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