Crock-Pot Tomato Vegetable Soup with Chicken
1 small onion, diced
3 ribs of celery, diced
2 cloves of garlic, minced
3 bags of frozen soup vegetables
4 large boneless, skinless chicken breasts cut into pieces
2 - 14oz. cartons of chicken stock/broth
1 tsp. of Italian seasoning
1/2 tsp. of cayenne pepper
3 dashes of hot sauce (optional)
2 - 14oz. cans of diced tomatoes
Salt & Pepper, to taste
Toss all ingredients into your crock-pot and cook on low for 8 hours.
- You can use water if you don't have chicken stock or if the soup is too dry and add a little tomato sauce if the soup is too thin.
- Brown chicken on the stove before adding it to your crock-pot if you want to shave off some cooking time.