I’m so glad we’re heading into fall. While I use my slow cooker all year round, I do avoid soups and stews during most of the year. With some cooler temps, it’s a great time to try some new soup recipes. This Slow Cooker Tuscan Chicken Soup has become a new favorite at my house–filled with my family’s favorite vegetables like red peppers, mushrooms and spinach. It’s a very easy recipe that makes a great healthy dinner!
- 1 lb. boneless skinless chicken, cubed
- 2 cups chicken broth
- 2 cups sliced mushrooms
- 1 yellow onion, chopped
- 1 7oz jar roasted red peppers, chopped
- 2 Tbsp tomato paste
- 2 tsp minced garlic
- 1 Tbsp Italian seasoning
- salt and pepper to taste
- 8 oz fresh baby spinach, chopped
- Add all ingredients except spinach to the slow cooker. Stir to combine.
- Cover and cook on low for 5-6 hours.
- Add spinach, stir, and cover. Cook for 10 more minutes or until spinach is wilted.
I usually serve soups with carbs on the side (like one of these 10 Sensations Sides for Soups & Stews). That way, the kids can carb-load while the adults take it easily. Alternately, you could add cubed potatoes for a more stew-like broth, or serve this soup with cooked rice or pasta.
Looking for more easy Slow Cooker Meals? Follow my Slow Cooker & Crockpot Pinterest Board.
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