Slow Cooker Zesty Chicken Soup

11 ingredients
8 steps

Ingredients

  • 3 boneless skinless chicken breasts
  • 8 -10 asparagus spears (I used marinated ones for more flavor)
  • 5 -8 ounces sliced baby bella mushrooms (I love mushrooms so I used 8 oz)
  • 34 cup spinach
  • 1 12 tablespoons minced onions
  • 1 12 teaspoons rosemary
  • cayenne pepper (just a dash)
  • crushed red pepper flakes (also just a dash)
  • salt (probably about 4 shakes of the salt shaker)
  • chicken bouillon granule
  • water

Directions

  1. 1
    Put the chicken breasts, asparagus, baby bella mushrooms, and spinach in the slow cooker.
  2. 2
    One cup at a time, add water until all ingredients are covered (more if you like the broth).
  3. 3
    For every cup of water you add, put in a teaspoon of bouillon granules (or follow the directions for your chicken broth, mine said 1 teaspoon per cup of water).
  4. 4
    Add the spices.
  5. 5
    Stir.
  6. 6
    Leave to cook on low heat for about 5 hours (or until the chicken isn't pink inside).
  7. 7
    When chicken is done, it should be extremely tender.
  8. 8
    I like to shred mine with 2 forks.

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