Slow Cooker Chicken Pesto and Rice Soup
With veggies, protein, and grains included, this is the ultimate cozy one pot meal!
Servings 6
Calories 231.2kcal
Ingredients
- ¾ lb. boneless, skinless chicken thighs
- 3 ½ cups chicken broth
- 1 (14 ounce) can diced tomatoes NOT drained
- 1 cup celery diced
- ½ cup diced onion
- ½ cup prepared pesto
- ½ cup uncooked long-grain brown rice
- 1 tablespoon tomato paste
- 1 teaspoon minced fresh garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional: Parmesan cheese for serving
Instructions
- Add all ingredients to a 6-quart slow cooker. Cover and cook on low for 4-6 hours.*
- Remove chicken, shred or dice the meat, and return to the slow cooker. Serve in individual bowls and garnish with Parmesan cheese.
- FREEZER OPTION: Place all ingredients in a large zip-top bag. Squeeze all of the air out of the bag, seal, and place in the freezer until ready to use. When ready to cook, thaw in the refrigerator overnight. Dump all of the ingredients from the bag into a 6-quart slow cooker. Cover and cook on low for 4-6 hours.* Remove chicken, shred or dice the meat, and return to the slow cooker. Serve in individual bowls and garnish with Parmesan cheese.
Notes
*Depending on how hot your slow cooker runs, 4 hours may not be enough to fully cook the rice. It's safest to plan on at least 6 hours, but if you have a relatively cool Crock Pot it could take more like 6-8 hours.
Nutrition
Serving: 1/6 of the recipe | Calories: 231.2kcal | Carbohydrates: 6.6g | Protein: 14.1g | Fat: 15.6g | Saturated Fat: 2.5g | Cholesterol: 47.5mg | Sodium: 724.4mg | Potassium: 106mg | Fiber: 3g | Sugar: 3g