Ingredients
1
pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1
teaspoon peppered seasoned salt
2
medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
2
medium carrots, sliced (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
carton (32 oz) Progresso™ chicken broth (4 cups)
2
cups small broccoli flowerets
1
medium yellow summer squash, coarsely chopped (1 1/2 cups)
2
tablespoons chopped fresh basil leaves
Preparation
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with peppered seasoned salt. Cook 6 to 8 minutes, stirring occasionally, until brown.
Mix chicken and remaining ingredients except broccoli, squash and basil in 3 1/2- to 4-quart slow cooker.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in broccoli, squash and basil. Increase heat setting to High. Cover and cook 15 to 20 minutes or until vegetables are tender.
