Ingredients
Scale
- 3/4 pound boneless skinless chicken breasts, chopped into bite-sized pieces
- 1 1/2 cups frozen mixed veggies
- 4 oz baby potatoes, diced
- 1 small yellow onion, diced
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons tapioca flour
- 1 1/2 cups chicken broth
- 1 tablespoon heavy cream
Instructions
- Add the chicken, mixed veggies, and herb and garlic seasoning to the slow cooker.
- Toss the ingredients with the tapioca flour until well combined.
- Slowly stir in the chicken broth to the mixture.
- Cover and slow cook on high for 2-3 hours or low for 4-6 hours.
- Just before serving, stir in the heavy cream.
Notes
For a thicker soup, add more tapioca flour.
Feel free to customize with your favorite vegetables.
Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg