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Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.

Source: EatingWell Magazine, May 2019


Recipe Summary

30 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.

  • Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.

  • Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.

  • Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.


Equipment: 5- to 6-qt. slow cooker

Nutrition Facts

about 1 cup
322 calories; protein 19.9g; carbohydrates 43.6g; dietary fiber 3.8g; sugars 4.5g; fat 8.3g; saturated fat 1.6g; cholesterol 35.9mg; vitamin a iu 2402.9IU; vitamin c 12mg; folate 44.7mcg; calcium 31.1mg; iron 3.3mg; magnesium 35.4mg; potassium 354.7mg; sodium 731.5mg.

2 1/2 starch, 1 1/2 lean protein, 1 vegetable, 1/2 fat