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Slow Cooker Chicken Vegetable Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 45 mins
Servings: 6 to 8
Calories: 472kcal

Ingredients

  • 2-3 lbs. chicken thighs bone-in with skins removed
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 4-6 parsnips chopped
  • 3-4 carrots chopped
  • ½ green pepper chopped
  • 2 stalks celery chopped
  • 46 oz. tomato juice
  • 4 cups water
  • salt & pepper to taste

Instructions

  • Place all ingredients in the slow cooker.
  • Cook on high 5-6 hours or low 7-8 hours.
  • Remove chicken and shred the meat.
  • Place meat back in crock and season the soup with salt and pepper.

Notes

If frozen, thaw in the fridge overnight. Continue with cooking directions above.

Nutrition

Calories: 472kcal | Carbohydrates: 34g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 189mg | Potassium: 1378mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6288IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 3mg