Becky'S Gluten-Free Slow Cooker Chicken Vegetable Soup - cooking recipe

Ingredients

1 (32 ounce) carton gluten-free chicken broth
1 pound skinless, boneless chicken thighs
1 (14.5 ounce) can fire-roasted diced tomatoes
1 onion, chopped
2 carrots, chopped
1/2 cup water
2 stalks celery, chopped
2 teaspoons minced garlic
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
1 cup frozen mixed vegetables
1/4 cup uncooked long-grain rice

Preparation

Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.