Recipe #96: Slow Cooker Chicken, Veggie & Brown Rice Soup

Ah the slow cooker. Such a great invention. You can prepare a meal in the morning, have it cook all day, and then it’s ready by dinner time. It couldn’t be easier than that. Aside from browning the chicken before hand and chopping it up afterward, this soup was pretty simple. I actually used the instant pot to cook this because I was able to brown the chicken in that and then use the slow cook function after. It saved me from using an extra pot, which made cleanup quick.

Like I said, I used this insant pot for this soup. Now that I think about it, I’ve never used the slow cook function on it, but it worked really well. I set it on high for 5 hours – everything was cooked perfectly and the veggies were tender. I used chicken breasts instead of thighs so I thought they would be dry, but they weren’t. Because there was so much liquid (duh, it’s a soup), they stayed super moist and sucked in all the flavours.

The soup turned out fabulous. If you like a classic tomato soup, you’ll like this one. It has the traditional flavours you know and love, but with the addition of rice, veggies and chicken. It’s pretty much a meal on its own too. The only thing I might do differently next time would be to add another 1/2 cup of rice because it sort of disappeared in all the soup.

Final thoughts: tasty slow cooker soup, such a low maintenance dinner

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