Even though Spring is closing in soup is always on my menu! Slow cooker soups and stews can be one of the EASIEST meals to whip up during a busy week and also are great for meal prep. Not to mention when your kitchen appliances can do all of the work for you it’s a no brainer!
This chicken and veggie stew with cous cous is one of my favorites lately and has been making an appearance on a weekly basis. It’s nutritious, filling and packed with so much flavor I know you’ll be adding it to your menu as well.
This soup is also easily customizable to your dietary needs, see below for a few substitution ideas.
Slow Cooker Chicken + Veggie Soup with Cous Cous
Author: The Happy Hungry Yogi
Yields: about 6 bowls
Prep time: 10 minutes
Cook time: low 6-8 hours or high 4-6 hours
- 2 large boneless skinless chicken breasts*
- 2 large carrots, sliced
- 3 celery stalk, chopped
- 1 large leek, cleaned and sliced
- 1 c fresh or friezes peas
- 3 c low sodium vegetable broth**
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 bay leaf
- Sea salt + pepper to taste
- 3 handfuls fresh spinach
- 3 c gluten-free Israel cous cous, cooked***
- Place the chicken breast on the bottom of the slow cooker.
- Cover the top with the vegetables, broth, and spices.
- Cover and cook on low for 6-8 hours or high 4-6 hours.
- When the chicken is cooked through remove the breast from the pot and shred with two forks.
- Add the chicken back into the slow cooker along with the spinach, cooked cous cous, and stir.
- Set the slow cooker to keep warm until ready to serve.
Storing: This soup will last in an airtight container in the fridge for up to 3 days.
*Protein substitute: To make this vegan you can omit the chicken and sub in chickpeas or cannelloni beans for protein. Just wait to add them until the last half hour of cooking.
**Liquid substitute: You can also chicken or bone broth in place of the vegetable broth.
***Cous cous subtitute: If gluten is not an inside you can sub for regular Israel or pearl cous cous.