• 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
Plug in crockpot and turn on high.
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.
Put the lid on and let cook for 3 hours.
Take chicken out and shred with fork.
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/