As we begin to hunker down for the impending cold weather, we are craving dishes that will warm us all the way down to our toes. Apparently, my family aren’t the only ones with cold extremities. In the past week alone, I have received four requests for crockpot recipes. Still flexing its muscles from its successful slow cooking of our Family Crockpot Applesauce, my crockpot was up for the challenge. The inspiration for this recipe came from Sunset Magazine’s Crockery Cookbook; however, I took several liberties with the recipe, adding tomatoes and black beans, and increasing the seasoning. The result was a flavorful, nourishing soup that took no more than time than chopping a few vegetables and browning some chicken. Mission accomplished. Do you have any favorite crockpot recipes to share? If so, please leave a link in the comments.
In a large crockpot, combine 1 large chopped onion;
2 carrots, cut lengthwise and thinly sliced;
1 chipotle pepper (canned in adobo sauce), membranes and seeds removed, and finely chopped;
1 teaspoon dried oregano;
2 minced garlic cloves; and 1 (15 oz) can black beans, drained and rinsed.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season 4 skin-on, bone-in chicken thighs with salt and freshly ground black pepper. Place the chicken thighs in the skillet and brown on both sides, about 2 minutes per side. Place the seared chicken thighs in the crockpot, on top of the vegetables and black beans.
Pour 4 cups chicken broth and 1 1/2 cups water over the chicken.
Add 1 (28 oz) can whole tomatoes, chopped (juices included) to the crockpot.
Cover the crockpot, turn the heat to Low, and cook for about 7 hours, or until the chicken is cooked through and the carrots are tender. Remove the chicken and let cool.
Add 1/2 cup long-grain white rice to the crockpot, turn the heat to High, and cook for an additional 25 to 30 minutes, or until the rice is tender.
Remove and discard the skin and bones from the chicken. Shred the chicken with two forks or your hands, and return the meat to the crockpot.
Allow the soup to heat for about 5 minutes. Stir in 1/4 cup chopped cilantro leaves. Season with salt and pepper to taste. Serve the soup with lime wedges.
Add 1/2 cup long-grain white rice to the crockpot, turn the heat to High, and cook for an additional 25 to 30 minutes, or until the rice is tender.
Remove and discard the skin and bones from the chicken. Shred the chicken with two forks or your hands, and return the meat to the crockpot. Allow the soup to heat for about 5 minutes. Stir in 1/4 cup chopped cilantro leaves. Season with salt and pepper to taste. Serve the soup with lime wedges.
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The Crock Pot Blog
What a great recipe! I've bookmarked this one. Here is one from my blog, a nice treat for the weekend football fan:
So Simple Spicy Wings
Raquelle
Amazing recipe. Everyone who tried it after I made it said it was one of the best soups they've ever had. And I agree!
Skylar Wolfe
This looks fantastic. Warm and inviting on a cold day. I love black beans with chipotles as well, they play well.
foodandwinechickie
Wanted to share my Beer Braised Slow Cooker Pork Roast with everyone. No need to be a beer lover for this one: http://bit.ly/37TcCR
Chef Shari
this sounds so yummy, can't wait to try it! we don't get too many cold days down here in Florida, guess I could turn the air conditioner down:-)
ValleyWriter
I love, love, love my crockpot. It's so nice to have a fully cooked meal ready to go (or close to it) when I get home from work. I'm always looking for new recipes and this one looks great!
Jenn@slim-shoppin
I love crock pot cooking! Your recipe looks great. I love making things like that and having it ready when you get home from work.
My favorite crock pot recipe is for easy beef stew made with 3 cans of V-8 juice. Super easy and healthy!
http://www.slim-shoppin.com/beef-stew-2/
Table Talk
I broke out my nearly antique crockpot (I think it is 18 years old!) to make your applesauce…looks like I better put it back in use for this soup!