Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
This yummy gluten-free chicken and vegetable soup recipe is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!
gluten-free chicken broth
1
(32 ounce) carton
skinless, boneless chicken thighs
1
pound
fire-roasted diced tomatoes
1
(14.5 ounce) can
onion, chopped
1
carrots, chopped
2
celery, chopped
2
stalks
water
½
cup
minced garlic
2
teaspoons
dried basil leaves
1
teaspoon
salt
½
teaspoon
ground black pepper
½
teaspoon
red pepper flakes (Optional)
½
teaspoon
frozen mixed vegetables
1
cup
uncooked long-grain rice
¼
cup
 Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.
  Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.
  Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.
