Becky'S Gluten-Free Slow Cooker Chicken Vegetable Soup

• 1 (32 ounce) carton gluten-free chicken broth
• 1 pound skinless, boneless chicken thighs
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 onion, chopped
• 2 carrots, chopped
• 1/2 cup water
• 2 stalks celery, chopped
• 2 teaspoons minced garlic
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup frozen mixed vegetables
• 1/4 cup uncooked long-grain rice

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.

chicken broth, skinless, tomatoes, onion, carrots, water, stalks celery, garlic, basil, salt, ground black pepper, red pepper, vegetables, longgrain rice

Taken from www.allrecipes.com/recipe/255238/beckys-gluten-free-slow-cooker-chicken-vegetable-soup/ (may not work)