Slow Cooker Chicken and Vegetable Soup


Linda's Slow Cooker Chicken SoupThough it might be nice, you can't survive on sweets alone during the holiday season. This nourishing soup provides some simple nutrition and will warm your bones after a long day of work, play, or gift shopping. As with with all of Linda Coss's recipes, this one is egg-free, dairy-free, and nut-free. If you have additional free-from needs, be sure to check the ingredients of the dijon mustard and chicken broth you use. If you choose well or use homemade, this recipe can be gluten-free and soy-free too! 

Linda ~ I’m beginning to wonder how I ever lived without a slow cooker!  I work from home, and I love being able to enjoy the wonderful aroma of something simmering all day long, knowing that a delicious dinner will be ready when I am.

Of course, there’s nothing like a bowl of soup on a cold winter day. This satisfying version of that old favorite, chicken and vegetable, is from my second cookbook, “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook.” If you prefer more of a stew consistency, you can eliminate one can of chicken broth.

Slow Cooker Chicken and Vegetable Soup

Preparation time: 20 minutes
Cooking time: 8 hours

  • 1 large russet potato (about 14 to 16 ounces)
  • 1 medium brown onion
  • 1 stalk celery
  • 3/4 cup peeled baby-cut carrots
  • 1 pound boneless, skinless chicken thighs
  • 1 (14.5 ounce) can diced and peeled tomatoes in tomato juice, not drained
  • 1 (8.5 ounce) can “no salt added” whole kernel corn, not drained
  • 2 (14.5 ounce) cans dairy- and egg-free fat-free reduced-sodium chicken broth (3-1/2 cups broth)
  • 2 tablespoons dairy- and egg-free Dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon pepper

Peel potato and chop into small pieces. Peel and chop onion. Thinly slice celery. Slice carrots into thin rounds. Place prepared potato, onion, celery, and carrots into a 5-quart slow cooker.

Trim fat off of chicken and then cut chicken into approximately 1-inch pieces; place on top of vegetables in slow cooker. Pour canned tomatoes and corn, with their liquids, on top of chicken.

Pour about 1 cup of chicken broth into a small bowl or measuring cup. Add mustard, paprika, garlic salt, sage, and pepper; mix well. Add this seasoned broth, as well as the remaining broth, to the slow cooker. Cover and cook on low heat setting for 8 hours.

Makes 7 servings (about 1-1/3 cups each)

Linda's Slow Cooker Chicken Soup


Linda Coss


Linda Coss is the author of three popular food allergy books, including “How to Manage Your Child’s Life-Threatening Food Allergies” and two dairy-, egg-, and nut-free food allergy cookbooks. A former food allergy support group leader with over 13 years of experience, Linda is the mother of a son, now in his Junior year of college, who has multiple life-threatening food allergies. Known as one of the “pioneers” in the food allergy world, Linda also gives presentations about food allergies and the issues involved in raising severely food-allergic children. Linda’s books are available at

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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