I love coming home the smell of slow cooker meals. Cold nights are instantly better with a few Christmas lights and a bowl of soup ready within 5 minutes of walking in the door. My latest issue of Clean Eating magazine had a recipe I had to try. The part that I changed was the “chunky” part. I like my soups with a more cohesive consistency. I cut the vegetables into smaller pieces and added 2 cans of chicken broth to the crockpot. I exchanged the raw tomatoes for a can of diced tomatoes with the juice.
This is what was waiting for me tonight.
- 1 yellow onion, peeled and chopped
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, peeled
- 2 chopped chipotle chiles in adobo sauce
- 8 new potatoes, scrubbed and cubed
- 1 can of petite diced tomatoes
- 1 can of navy beans (any small bean will work great)
- 20 oz skinless, boneless chicken thighs, trimmed of visible fat
- 2 cans (use tomato cans) low-sodium chicken broth
- 1/2 tsp ground cumin
- 1 tbsp extra-virgin olive oil
- 3/4 tsp sea salt
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, quartered
- To a 5-qt slow cooker, add onion, bell pepper, garlic, and chipotle chiles. Stir to combine. Top with potatoes and cans of tomatoes and beans.
- Heat a large nonstick skillet on medium-high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin. Cover and cook on low for 6 to 7 hours, or until chicken is no longer pink in center and falling off the bone. (Alternatively, cook on high for 3 to 3 1/2 hours.)
- Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are tender.) Debone chicken in small pieces and return to crock pot. Gently fold together. Sprinkle with salt and cilantro and serve with lime wedges.