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Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

Rated as 3.8 out of 5 Stars

"This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!"
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8 h 10 m servings 198
Original recipe yields 6 servings


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  1. Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
  2. Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.


  • Cook's Notes:
  • Substitute gluten-free pasta for the rice if desired.
  • Substitute garlic powder or garlic paste for the minced garlic if preferred.

Nutrition Facts

Per Serving: 198 calories; 5.6 19.8 15.9 49 1168 Full nutrition

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Read all reviews 5
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I left out the tomatoes due to personal preference so because of that I added a bit more chicken broth and rice. I felt the recipe needed more herbs but maybe that was my own fault for not using...

I needed a veggie soup fast for my baby girl's supper. Therefore, I just chopped everything super small, including the chicken, and brought the stock with 2 cups of water to a boil. I reduced to...

I will definitely make this again. I used high quality broth and chicken thighs. I think that helps. Simple and yummy!

Red pepper flakes ruined the soup.

Delicious! Really nice flavor and it's tick and hearty. Next time I will add some extra rice.