4 STEP Simple Chicken Thigh and Veggie Soup in the Crock Pot

This is a super easy dish to prepare in the crock pot for busy days! It’s healthy and prepared in four simple steps. Cooking this dish with bone in thighs give it a great flavor and is easier than other methods where you have to cut, cube, brown, pull etc…

Prep: 10 min

Cook Time: 7.5 hrs on LOW

Serves 4-6

Ingredients:

• 4-6 Free-Range chicken thighs, most of fat removed (as much as you can) I just peel it off with my hands and discard.
• 32 oz Kitchen Basics no sodium chicken broth
• 32 oz Kitchen Basics regular beef broth
• 3 Large organic tomatoes, chopped (about 2 cups or 1.5 cans).
• 4 Stalks of celery, sliced (about 1 cup)
• 1 Can of black beans
• 1.5 C. Corn, fresh is best (or one can).
• 2 Limes, juiced
• 1 TBS Sea salt, fresh ground pepper, mexican oregano, and chili powder (1 TBS each of these).
• 1/8 tsp Cayenne pepper
• 1 tsp Cumin powder, freshly ground is always better 🙂
• 2 tsp Garlic powder
• 1 TBS Zestybeandog Fine Herb Blend (Coming soon for purchase).

Instructions:

1. Cut produce that needs to be cut up and place in crock. Empty (drained) can of beans into crock as well.
2. Skin chicken thighs and place in crock.
3. Add stock to crock.
4. Add spices. Cook for 7.5 hrs on LOW or 4 on high. Chicken should come right off the bone.

Serve with a little Monterrey Jack or cheese of your choice and crackers if desired. Watch for the bone. I serve one thigh for each person with the soup, the meat comes off the bone very easily.  You can remove bone from thighs if desired before serving.