Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup: A Delicious & Easy Recipe

**Introduction: A Warm Bowl of Comfort, Made Easy**

In today’s busy world, finding time to prepare healthy and delicious meals can be a challenge. That’s where the slow cooker comes to the rescue! And when you’re looking for a comforting, nourishing, and gluten-free option, Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup is the perfect solution. This recipe is not only incredibly easy to make, but it’s also packed with flavor and wholesome ingredients. Whether you’re dealing with dietary restrictions or simply want a hassle-free dinner, this soup is sure to become a family favorite.

This recipe is a tried-and-true winner, adapted from a family favorite and carefully tweaked to be entirely gluten-free without sacrificing any of the original deliciousness. We’ve removed ingredients that might contain hidden gluten and replaced them with naturally gluten-free alternatives, ensuring everyone can enjoy a bowl of this comforting soup.

**Why You’ll Love This Gluten-Free Slow Cooker Chicken Vegetable Soup**

* **Gluten-Free:** Completely free of gluten, making it suitable for those with celiac disease, gluten intolerance, or those following a gluten-free diet.
* **Easy to Make:** The slow cooker does most of the work. Simply prep the ingredients, toss them in the slow cooker, and let it simmer to perfection.
* **Healthy and Nutritious:** Packed with lean protein from chicken and a rainbow of vegetables, providing essential vitamins, minerals, and fiber.
* **Customizable:** Easily adapt the recipe to your liking by adding or substituting your favorite vegetables and seasonings.
* **Budget-Friendly:** Uses affordable ingredients that are readily available.
* **Perfect for Meal Prep:** Makes a large batch, perfect for enjoying throughout the week or freezing for later.
* **Family-Friendly:** A crowd-pleaser that even picky eaters will enjoy.
* **Comforting and Delicious:** A warm and satisfying soup that’s perfect for chilly days.

**The Secret to a Flavorful Gluten-Free Chicken Vegetable Soup**

The key to a truly delicious chicken vegetable soup lies in the quality of the ingredients and the slow cooking process. Using fresh, high-quality vegetables and allowing them to simmer slowly infuses the soup with rich, deep flavor. The chicken becomes incredibly tender and moist, and the broth develops a savory depth that’s simply irresistible.

Another important tip is to properly season the soup. Don’t be afraid to experiment with different herbs and spices to create your perfect flavor profile. A combination of classic herbs like thyme, rosemary, and bay leaf, along with a touch of garlic and onion, will enhance the natural flavors of the vegetables and chicken.

**Ingredients You’ll Need**

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs (chicken thighs tend to be more flavorful)
* **Vegetables:**
* 2 cups chopped carrots
* 2 cups chopped celery
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cups chopped potatoes (such as Yukon Gold or Russet), peeled or unpeeled
* 2 cups chopped zucchini or yellow squash
* 1 cup frozen green beans
* 1 cup frozen corn
* 1 (14.5 ounce) can diced tomatoes, undrained
* **Broth:** 8 cups gluten-free chicken broth (check the label to ensure it’s gluten-free! Some brands may contain hidden gluten.)
* **Herbs and Spices:**
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* Optional: 1/4 teaspoon red pepper flakes (for a little heat)
* Optional: Fresh parsley, chopped (for garnish)
* **Other:** 1 tablespoon olive oil (or other cooking oil)
* **Gluten-Free Thickener (Optional):**
* 2 tablespoons cornstarch or tapioca starch
* 2 tablespoons cold water

**Important Notes on Gluten-Free Ingredients:**

* **Chicken Broth:** This is the most crucial ingredient to verify. Many commercially available chicken broths contain gluten-containing ingredients, such as modified food starch or wheat flour. Look for certified gluten-free chicken broth or make your own from scratch for complete control over the ingredients.
* **Spices:** While most individual spices are naturally gluten-free, be cautious of spice blends. Some blends may contain gluten as an anti-caking agent. Check the labels carefully or opt for single spices to avoid any potential issues.
* **Diced Tomatoes:** While plain diced tomatoes are typically gluten-free, some brands may add gluten-containing thickeners. Check the ingredient list to be sure.

**Equipment You’ll Need**

* 6-quart or larger slow cooker
* Cutting board
* Knife
* Measuring cups and spoons
* Small bowl (for thickening slurry, if using)

**Step-by-Step Instructions: Making Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup**

**Step 1: Prepare the Vegetables**

* Wash and chop all the vegetables according to the ingredient list. Uniformly sized pieces will ensure even cooking.
* Mince the garlic.
* Set aside.

**Step 2: Sear the Chicken (Optional but Recommended)**

* While this step is optional, searing the chicken before adding it to the slow cooker adds a significant boost of flavor and helps to lock in moisture.
* Heat olive oil in a large skillet over medium-high heat.
* Season the chicken breasts or thighs with salt and pepper.
* Sear the chicken for 2-3 minutes per side, until lightly browned. Don’t worry about cooking it all the way through, as it will finish cooking in the slow cooker.

**Step 3: Layer the Ingredients in the Slow Cooker**

* Place the chopped carrots, celery, and onion in the bottom of the slow cooker. These vegetables take the longest to cook and will benefit from being closest to the heat source.
* Add the minced garlic.
* Place the seared (or unseared) chicken on top of the vegetables.
* Add the potatoes, zucchini or squash, diced tomatoes (undrained), frozen green beans, and frozen corn.

**Step 4: Add Broth and Seasonings**

* Pour the gluten-free chicken broth over the ingredients in the slow cooker. Ensure the broth covers most of the ingredients; add a little water if needed.
* Add the dried thyme, dried rosemary, bay leaf, salt, pepper, and red pepper flakes (if using).

**Step 5: Cook the Soup**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork, and the vegetables should be tender.

**Step 6: Shred the Chicken**

* Once the chicken is cooked through, remove it from the slow cooker using tongs or a slotted spoon.
* Place the chicken on a cutting board and shred it using two forks.
* Return the shredded chicken to the slow cooker.
* Remove and discard the bay leaf.

**Step 7: Thicken the Soup (Optional)**

* If you prefer a thicker soup, you can create a slurry to thicken it. In a small bowl, whisk together the cornstarch or tapioca starch and cold water until smooth.
* Pour the slurry into the slow cooker and stir well to combine.
* Cook on high for another 15-30 minutes, or until the soup has thickened to your desired consistency.

**Step 8: Season to Taste and Serve**

* Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
* Serve the soup hot, garnished with fresh parsley, if desired.

**Tips and Variations for the Perfect Gluten-Free Slow Cooker Chicken Vegetable Soup**

* **Use Chicken Thighs:** For a richer, more flavorful soup, use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs tend to be more forgiving and remain moist during the slow cooking process.
* **Add Different Vegetables:** Feel free to add or substitute your favorite vegetables. Some other great options include mushrooms, bell peppers, peas, spinach, kale, or even leftover roasted vegetables.
* **Spice it Up:** For a spicier soup, add more red pepper flakes or a dash of hot sauce.
* **Add Beans:** Add a can of rinsed and drained cannellini beans or great northern beans for extra protein and fiber. Ensure the beans are gluten-free.
* **Use Bone Broth:** For an even more nutritious and flavorful soup, use bone broth instead of regular chicken broth. Bone broth is rich in collagen and other beneficial nutrients.
* **Make it Creamy:** For a creamier soup, stir in a splash of coconut milk or heavy cream at the end of cooking. Note that adding dairy cream will no longer make the soup dairy-free.
* **Add Pasta (If Not Gluten-Free):** If you don’t need the soup to be gluten-free, you can add gluten-free pasta during the last 30 minutes of cooking. Small pasta shapes like ditalini or elbow macaroni work well.
* **Make it Vegetarian:** To make a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. You can also add a can of chickpeas or lentils for extra protein.
* **Leftover Rotisserie Chicken:** Use shredded leftover rotisserie chicken for a super quick and easy meal. Just add the chicken during the last hour of cooking.
* **Use a Pressure Cooker (Instant Pot):** If you’re short on time, you can adapt this recipe for the Instant Pot. Follow the same steps, but cook on high pressure for 15-20 minutes, followed by a natural pressure release.
* **Make it Ahead:** You can assemble the soup in the slow cooker the night before and store it in the refrigerator. In the morning, simply turn on the slow cooker and let it cook.
* **Freezing Instructions:** This soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

**Serving Suggestions**

* Serve Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup as a main course with a side of gluten-free crusty bread or crackers.
* Pair it with a simple salad for a light and healthy lunch.
* Top with a dollop of sour cream or Greek yogurt for extra creaminess (not dairy-free).
* Garnish with fresh herbs, such as parsley, cilantro, or dill.

**Nutritional Information (Approximate)**

* Serving Size: 1 cup
* Calories: Approximately 200-250 (depending on ingredients and serving size)
* Protein: 20-25 grams
* Fat: 5-10 grams
* Carbohydrates: 20-25 grams
* Fiber: 5-7 grams

**Recipe Card**

**Recipe Name:** Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup

**Yields:** 8-10 servings

**Prep Time:** 20 minutes

**Cook Time:** 6-8 hours on low or 3-4 hours on high

**Ingredients:**

* 1.5-2 pounds boneless, skinless chicken breasts or thighs
* 2 cups chopped carrots
* 2 cups chopped celery
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 cups chopped potatoes (such as Yukon Gold or Russet), peeled or unpeeled
* 2 cups chopped zucchini or yellow squash
* 1 cup frozen green beans
* 1 cup frozen corn
* 1 (14.5 ounce) can diced tomatoes, undrained
* 8 cups gluten-free chicken broth
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* Optional: 1/4 teaspoon red pepper flakes (for a little heat)
* Optional: Fresh parsley, chopped (for garnish)
* 1 tablespoon olive oil (or other cooking oil)
* **Gluten-Free Thickener (Optional):**
* 2 tablespoons cornstarch or tapioca starch
* 2 tablespoons cold water

**Instructions:**

1. Prepare the vegetables: Wash and chop all vegetables according to the ingredient list. Mince the garlic.
2. Sear the chicken (optional): Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear for 2-3 minutes per side, until lightly browned.
3. Layer the ingredients in the slow cooker: Place carrots, celery, and onion in the bottom of the slow cooker. Add garlic. Place seared (or unseared) chicken on top. Add potatoes, zucchini/squash, diced tomatoes, green beans, and corn.
4. Add broth and seasonings: Pour chicken broth over the ingredients. Add thyme, rosemary, bay leaf, salt, pepper, and red pepper flakes (if using).
5. Cook the soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Chicken should be cooked through and easily shredded, and vegetables should be tender.
6. Shred the chicken: Remove chicken from the slow cooker. Shred with two forks. Return shredded chicken to the slow cooker. Remove and discard the bay leaf.
7. Thicken the soup (optional): In a small bowl, whisk together cornstarch or tapioca starch and cold water until smooth. Pour into the slow cooker and stir well. Cook on high for 15-30 minutes, or until thickened.
8. Season to taste and serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh parsley, if desired.

**Conclusion: Enjoy a Delicious and Worry-Free Meal**

Becky’s Gluten-Free Slow Cooker Chicken Vegetable Soup is a delicious, easy, and healthy meal that everyone can enjoy. Whether you’re gluten-free or not, this soup is a comforting and satisfying way to nourish your body and soul. So, gather your ingredients, fire up your slow cooker, and get ready to savor a warm bowl of goodness!

Enjoy!