Garden Harvest Chicken Soup

By bigbare

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 1 teaspoon peppered seasoned salt
• 2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
• 2 medium carrots, sliced (1 cup)
• 1 medium onion, coarsely chopped (1/2 cup)
• 2 cans (14 ounces each) chicken broth
• 2 cups small broccoli flowerets
• 1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
• 2 tablespoons chopped fresh basil leaves

Preparation

Step 1

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
2. Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.