| 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 |
| 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. |
| No changes. |
|
| In place of fresh broccoli, you can use 2 cups Green Giant Select® frozen broccoli florets. Thaw them before adding to the slow cooker. |
|
| Chicken thigh meat is ideal for long, slow cooking because the rich dark meat doesn’t dry out in the slow cooker as would leaner light meat such as chicken breasts.
For food-safety reasons, any leftover soup should be cooled in a shallow container in the refrigerator, rather than at room temperatures. |
Nutrition Information:
210 ( 60); 7g ( 2g, 0g); 45mg; 880mg; 16g ( 4g, 3g); 21g 90%; 35%; 6%; 15% 1/2 ; 0 ; 2 ; 2 1