Slow Cooker Garden Harvest Chicken Soup

 

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)

1

carton (32 oz) Progresso® chicken broth (4 cups)

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.