I want to give a big THANK YOU to my IRL and blogger friend, Jessi. A while back, I was begging for slow cooker recipes I could make so Jamie and I could have healthful, home cooked meals that I don't have to spend all night in the kitchen to make. Jessi responded with a quick, easy recipe for chicken and vegetable soup. Thursday, I went home early from work sick. I tried to eat some canned chicken noodle soup, and something about the chicken broth made the nausea worse. So, I threw the ingredients she listed in my crock pot and let it cook all the rest of that day and we had it for dinner that night. I'm very glad I made a double batch, because that's the only thing I've been able to eat every day since that didn't make me feel worse. Again, thank you, Jessi, for giving me such a great, easy recipe!
In case any of you missed it, below is Jessi's recipe. Changes I've made are added in italics.
Slow cooker Veggie Soup:
3-4 Frozen chicken breasts
2 Large cans mixed veggies (I like to do one cut small and 1 cut large)
1 Bottle of V-8 low sodium
Spices I added to taste: Basil, Oregano, Rosemary, Sage, fresh ground pepper. I needed to add these because I used low sodium versions of everything. Jamie and I are eating too much sodium.
Put frozen chicken in the bottom of the slow cooker and pour drained veggies and V-8 over the top. Cook on low for 8 hours. Use a fork to pull out chicken breasts and cut into smaller chunks, then toss 'em back in. Ready to serve. And fabulous. Trust me.