The Best Chicken Soup: Tastes Like You Spent All Day Cooking But You Didn't, Your Slow Cooker Did

April 16, 2015

The benefit of cooking your food in a slow cooker is that your house smells so dang good all day long. The downside of cooking your food in a slow cooker is that you have to wait so dang long to eat it. But trust me, it's worth it. 

Slow cooking intensifies the flavors and the best part is you don't have to do anything special. Chop up some veggies, add your protein, turn it on, and leave it alone to do it's magic. When it's done you get to take credit for cooking such a tasty dish. 

  • 6 chicken thighs bone in
  • 2 yukon gold potatoes peeled and chopped
  • 6 roma tomatoes chopped
  • 1 large or 2 medium sized zucchini chopped
  • 1 medium sized onion finely diced 
  • 1 bulb of garlic chopped
  • 2 cups of bone broth, chicken broth, or filtered water
  • 1 tablespoon of ground cumin
  • 1 tablespoon dried thyme
  • 1 jalapeño chopped
  • 1 bay leaf
  • salt & pepper to taste

Prepare and place your chicken in your slow cooker. I buy whole chicken thighs because the bones add more flavor and nutrition. I remove the skin but you could leave it on if you wish. Place all your veggies around the chicken, add your broth and season it up.  Set on high for 2 hours, then down to low for an additional 5-6 hours. 

When it's done cooking you're left with a pot of seriously good and healthy chicken soup. 

Top it off with diced avocado and fresh cilantro and your guests will think you're a genius. 


Also in Dr. Dawna Ara, DACM


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