Crock Pot Chicken and Veggie Soup

Discover the ultimate comfort food with our Crock Pot Chicken & Veggie Soup recipe. Not only is it easy to make, but it's also packed with hearty vegetables and tender chicken, for a nutritious meal.


Boneless, Skinless Chicken Russet Potatoes Yellow Onion | Sliced Carrots Celery | Canned Green Beans Corn Kernels | Garlic Can Stewed Tomatoes Bay Leaves | Chicken Broth Frozen Peas Baby Spinach Leaves

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


Prepare your veggies by dicing the potatoes, slicing the carrots, celery, dicing the onion and mincing the garlic. Drain any canned vegetables you're using.

Place the chicken at the bottom of the crock pot. Add in the sliced carrots, celery, cubed potatoes, canned corn, green beans, stewed tomatoes, diced onion, and minced garlic. Add the salt, pepper, and bay leaves.


Pour in the chicken broth and give everything a good stir. Cover with the lid and set to cook for 2 to 3 hours on high or 4 to 5 hours on low. Ensure the chicken reaches an internal temperature of 165°F.


Dice chicken and return to the pot. Add the peas and spinach, cover, and let it cook for an additional 30 minutes. Remove and discard the bay leaves. Serve the soup in bowls accompanied by your choice of bread or crackers.


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