It was a rainy morning here in Atlanta, so slow cooked soup sounded really good. It was already on the meal plan...good timing! And no, I do not meal plan around the weather reports. When have they ever been accurate?
Y'all it doesn't get easier than this. If you can chop, measure and dump...you've got this!
Original recipe can be found here.
1.5 lbs boneless skinless chicken thighs (we used two chicken breasts equal weight, who has time for bones?)
1 can fire roasted crushed tomatoes (14.5 oz can)
1 bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups bone broth (we used chicken)
1/2 cup water
1 TBS cumin
1 TBS chili powder
1 tsp oregano
1/2 tsp smoked paprika (regular works just fine)
1/2 tsp sea salt
1/2 tsp ground pepper
1 avocado (optional, we omitted as they are a migraine trigger for our youngest)
fresh cilantro (we used dried we had on hand)
1. Add all of the ingredients in order to your slow cooker, except the garnish.
2. Cook on low for 6-8 hours, on high for 3 hours. Once done, remove chicken to a plate and use two forks to shred the chicken, return to the slow cooker and stir.
3. Ladle into bowls and serve with garnish.
While we followed the directions and sliced the onion and bell pepper, I would chop next time for ease of eating. Also, if you don't like too much heat you can cut the cumin, chili powder and paprika in half and still have plenty of flavor.
And I will leave you with this...
What is the difference between a crockpot and a slow cooker?
A crockpot uses a ceramic pot while a slow cooker uses a metal pot.
And now you are prepared to participate on Jeopardy!