Garden Harvest Crock Pot Soup

Garden Harvest Crock Pot Soup
1 lb. boneless/skinless chicken thighs, diced into 3/4 inch pieces
1 t. season salt
2 c. unpeeled red potatoes, diced
1 c. carrots, sliced
1/2 c. chopped onion
28 oz. chicken broth
2 c. broccoli flowerets, fresh or frozen
1 1/2 c. chopped yellow summer squash
2 T. fresh basil leaves, chopped
Cook chicken in sprayed skillet over med. high heat.  Sprinkle with season salt and cook until brown.
Place in 4 qt. crock pot; chicken, potatoes, carrots, onion and broth and cook for 7 to 8 hours on LOW.
Stir in broccoli, squash and basil.  Increase heat setting to high and cook for about 20 minutes more to cook vegetables.