Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

• 2 slices bacon, minced
• 4 teaspoons vegetable oil
• 2 onions, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme (or 1/2 t. dried)
• 1/4 cup all-purpose flour
• 5 cups low sodium chicken broth
• 1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
• 1 carrot, peeled and sliced 1/4-inch thick
• 2 bay leaves
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• salt
• pepper
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 (15 ounce) can creamed corn
• 1/2 cup heavy cream
• 2 teaspoons minced canned chipotle chili in adobo seasoning
• 3 tablespoons minced fresh basil or 3 tablespoons cilantro

Directions

1. Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.

2. Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.

3. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.

4. Stir in flour and cook for 1 minute.

5. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.

6. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.

7. Season chicken with salt and pepper and nestle into slow cooker.

8. Cover and cook until chicken is tender, 4-6 hours on LOW.

9. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.

10. Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.

11. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.

12. In separate bowl, microwave cream corn until hot, about 3 minutes.

13. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.

14. Stir in basil, season with salt and pepper to taste, and serve.

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