|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 7g||24%|
|Total Sugars 11g|
|Vitamin C 58mg||290%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy slow cooker chicken soup is a snap to prepare in the crock pot. The combination of chicken, cubed potatoes, and a variety of vegetables is flavored to perfection with vegetable juice and chicken broth.
A small amount of Dijon mustard and hot pepper sauce jazzes the soup up and adds some heat.
1 pound chicken breast tenders, cut into 1-inch pieces
2 small potatoes, cubed
1 small carrot, diced
1 1/2 cups frozen corn kernels
1/2 cup onion, chopped
1/2 cup celery, chopped
2 tablespoons Dijon mustard
1/4 teaspoon ground black pepper
Dash cayenne pepper, or hot pepper sauce
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice, such as V-8
1 1/2 cups chicken broth
1/4 teaspoon salt
1 tablespoon chopped parsley or sliced green onion tops, optional, for garnish
Gather the ingredients.
Combine the cubed chicken, vegetables, mustard, black and cayenne peppers, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all.
Cover and cook on high for 1 hour.
Reduce the setting to low and cook for about 4 to 6 hours longer, or until the vegetables are tender.
Taste and add salt, as needed.
Serve and enjoy!
Garnish with fresh chopped parsley or green onion tops, if desired.
- Replace the vegetable juice with tomato juice or replace half of the vegetable or tomato juice with one 14.5-ounce can of diced tomatoes.
- Add 1 small diced zucchini along with the vegetables.