Categories: Poultry, Slow-Cooker, Soup

Ingredients

• 2 boneless, skinless chicken thighs (frozen is okay)
• 1 cup peeled and chopped apple (mine were fuji)
• 1 cup chopped carrots
• 1 (15-ounce) can fire roasted tomatoes
• 1 tablespoon dried minced onion flake
• 1/4 cup raisins
• 1 teaspoon fresh lemon juice
• 2 teaspoons curry
• 1/4 teaspoon nutmeg
• 3 cups chicken broth
• 1/3 cup long grain white rice (to add later)

Directions

1. Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.

2. Cover and cook on low for 8-10 hours. If you’d like, shred the chicken with two big forks, and stir in the uncooked rice. Flip to high for 30 minutes, or until the rice is tender. If you live in a high altitude, the rice will take longer and you might want to consider using instant or already cooked rice—-it’s up to you.

3. Ladle into soup bowls.

Email to a friend | Print this recipe | Back