Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly. In a large nonstick skillet, heat 1 tablespoon olive oil. Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through. Allow the chicken to cool and shred the chicken. Transfer chicken to slow cooker.
To slow cooker, add onion, frozen vegetables, sweet potato, passata, crushed tomatoes, chicken broth, tomato puree, balsamic vinegar, garlic, oregano and chilli flakes. Stir to combine and nestle rosemary and thyme on the surface. Cover and cook on low for 6 to 8 hours.
Remove and discard rosemary and thyme from soup. Stir basil into soup, saving some for garnishing (if desired).
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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 87 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 125.3mg||39 %|
|Sodium 1310.1mg||45 %|
|Potassium 1669.6mg||44 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 53.3g|
|Protein 61g||87 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 586
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