Ingredients
Scale
- 3/4 pound boneless skinless chicken breasts, chopped into bite-sized pieces
- 1 1/2 cups frozen mixed veggies
- 4 oz baby potatoes, diced
- 1 small yellow onion, diced
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons tapioca flour
- 1 1/2 cups chicken broth
- 1 tablespoon heavy cream
Instructions
- Place the chicken, frozen veggies, and herb and garlic seasoning in the slow cooker.
- Sprinkle the tapioca flour over the mixture and toss to combine.
- Slowly pour in the chicken broth while stirring gently.
- Cover the slow cooker and cook on high for 2-3 hours or low for 4-6 hours until the chicken is tender.
- Just before serving, stir in the heavy cream.
Notes
Adjust the seasoning according to your taste preference.
You can use fresh vegetables instead of frozen for a fresher flavor.
Serve with crusty bread for soaking up the soup.
- Prep Time: 15 minutes
- Cook Time: 2-6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg