Crockpot Chicken Vegetable Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • • 3 chicken breast, skinless and boneless (6-8 oz each)
  • • 8 cups chicken broth, low sodium
  • • 28 ounces canned diced tomato (large can)
  • • 2 cups shredded cabbage
  • • 12 ounces pre-cut okra, frozen (1 bag)
  • • 3 large carrots, cut into ½ inch slices
  • • 2 cups mushroom, sliced
  • • 1½ teaspoon celery salt
  • • salt and pepper to taste
Instructions
  1. Plug in crockpot and turn on high.
  2. Place 3 chicken breast, 8 cups low sodium chicken broth, 28 ounces of canned diced tomato, 2 cups shredded cabbage, 12 ounces frozen pre-cut okra, 3 large carrots sliced, 2 cups sliced mushrooms, 1½ teaspoon celery salt and dash of salt and pepper for taste.
  3. Put the lid on and let cook for 3 hours.
  4. Take chicken out and shred with fork.
  5. Toss chicken back in soup. Stir and enjoy!
Notes
*If you're cooking all day, turn on low and let cook for 6-8 hours.
Recipe by Afitcado at https://www.afitcado.com/crockpot-chicken-vegetable-soup/