#heartyvegetables

You can make this chicken noodle soup at home in a slow cooker and it will be warm and comforting on cold days or when you're sick. It's full of juicy chicken, hearty vegetables, and tasty broth.

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, chopped. 3 garlic cloves, minced. 2 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 8 oz egg noodles. Salt to taste.

Instructions: Place chicken breasts in the bottom of a slow cooker. Add carrots, celery, onion, garlic, thyme, rosemary, black pepper, and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker. Add egg noodles to the slow cooker. Cover and cook on high for an additional 15-20 minutes, or until noodles are tender. Season with salt to taste before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Warm up with this comforting homemade chicken soup made with hearty vegetables and tender shredded chicken.

This slow cooker chicken pot pie is the ultimate comfort food. Tender chicken, hearty vegetables, and a creamy sauce come together in the slow cooker, then topped with flaky pie crust for a classic dish that's easy to make and full of flavor.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 1 cup frozen peas. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1 cup heavy cream. 1 package refrigerated pie crusts 2 crusts.

Instructions: In a slow cooker, place chicken breasts at the bottom. Layer diced carrots, celery, onion, peas, and minced garlic on top of the chicken. Sprinkle dried thyme, parsley, salt, and pepper over the vegetables. In a separate bowl, mix cream of chicken soup, chicken broth, and heavy cream until well combined. Pour the mixture over the chicken and vegetables in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, remove chicken breasts from the slow cooker and shred them using two forks. Return shredded chicken to the slow cooker and stir to combine with the vegetables and sauce. Meanwhile, preheat oven to 400F 200C. Unroll one pie crust and press it into the bottom of a pie dish. Pour the chicken and vegetable mixture over the crust. Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

This Slow Cooker Creamy Chicken and Rice Soup is warm and tasty, and it's great for a night in. It's a full meal on its own, with tender chicken, hearty vegetables, and creamy broth.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 2 cloves garlic, minced. 1 cup long grain white rice. 6 cups chicken broth. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped, for garnish optional.

Instructions: In a slow cooker, combine diced chicken, carrots, celery, onion, garlic, rice, chicken broth, thyme, rosemary, oregano, salt, and black pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix together cornstarch and water until smooth. Stir the cornstarch mixture into the slow cooker along with the heavy cream during the last 30 minutes of cooking to thicken the soup. Once done, ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

A healthy and comforting soup with soft chicken, hearty vegetables, and tasty spinach dumplings.

Ingredients: 1 lb chicken breast, diced. 8 cups chicken broth. 2 carrots, sliced. 2 celery stalks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup spinach, chopped. 1 cup all-purpose flour. 2 eggs. 1/4 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried sage. 1/4 teaspoon dried oregano.

Instructions: Bring chicken broth to a boil in a large pot. Carrots, celery, onion, garlic, and diced chicken should all be added. The chicken is done when it's no longer pink. Make a dough in a bowl by mixing together flour, eggs, milk, salt, pepper, thyme, parsley, rosemary, sage, and oregano. Mix in the chopped spinach to the dough. Spoon chunks of the dough into the soup that is already boiling. Turn down the heat and let the dumplings simmer for 15 to 20 minutes, or until they are fully cooked. If you think it needs it, add more salt and pepper. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Chicken Noodle Casserole is a comforting Southern dish that combines tender chicken, creamy sauce, and hearty vegetables, all topped with a crispy breadcrumb topping.

Ingredients: 2 cups cooked chicken, shredded. 2 cups egg noodles, cooked. 1 can cream of chicken soup. 1 cup sour cream. 1 cup frozen mixed vegetables. 1 cup shredded cheddar cheese. 1/2 cup bread crumbs. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine cooked chicken, cooked egg noodles, cream of chicken soup, sour cream, frozen mixed vegetables, and shredded cheddar cheese. Season with salt and pepper to taste. Mix well. Transfer the mixture to a greased casserole dish. In a small bowl, mix bread crumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This slow cooker beef stew is the ultimate comfort food, filled with tender beef, hearty vegetables, and rich flavors. Perfect for a cozy night in or feeding a crowd, it's easy to make and guaranteed to satisfy.

Ingredients: 2 lbs beef chuck, cut into 1-inch cubes. 1/4 cup all-purpose flour. Salt and black pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, diced. 4 carrots, sliced. 3 celery stalks, sliced. 1 lb baby potatoes, halved. 4 cups beef broth. 2 tablespoons tomato paste. 2 teaspoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1 cup frozen peas.

Instructions: Mix the beef cubes with the flour, salt, and pepper in a large bowl until they are well covered. Put olive oil in a big skillet and heat it over medium-high heat. Put in the beef cubes and cook them until all sides are browned. Put the beef in the slow cooker. Garlic, onion, carrots, celery, and potatoes should all be put in the slow cooker. Along with the bay leaf, rosemary, thyme, and tomato paste, mix the beef broth in a different bowl. Pour the mix over the things that are already in the slow cooker. Put the lid on top and set the timer for 8 hours on low or 4 hours on high. During the last 30 minutes of cooking, add the frozen peas and mix them in. Throw away the bay leaf when it's done, and serve hot. Have fun!

Prep Time: 20 minutes

Cook Time: 240 minutes