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  • 4 cups chicken broth
  • 1-14 oz can pumpkin
  • 2-10 oz cans chicken breast (do not drain)
  • 1-14 oz can petite diced tomatoes
  • 1/2 cup pitted and chopped kalamata olives
  • 1/2 medium onion, diced
  • 1/3 cup uncooked quinoa
  • 1/1-1/2 tsp dried oregano
  • 2 tsp ground black pepper
  • 1/4 tsp sea salt
  • Toppings: 1/2 cup julienne-cut baby spinach, 1/4 cup grated parmesan cheese, red pepper flakes (to taste)


Adapted from


Step 1

1) To crock pot set on high, add all ingredients in order listed; stir to combine, cover with lid, and get on with your day; return 4 hours later, ladle soup into bowls, and garnish with toppings; serve!

Note: If you plan on being away from the crock pot longer than 4 hours, adjust temperature to medium or low.

Servings: 6-8 dinner-sized portions


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