Chicken thigh soup slow cooker recipes

Skim the foam and fat off the top of the liquid. Cook on low for 8 hours.

Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients.

Chicken thigh soup slow cooker recipes. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours. Remove the chicken from the slow cooker and transfer to a board.

Shred the meat from the bones using two forks then return the meat to the slow cooker. Instructions Add all the ingredients into the slow cooker except for the parsley. Cook on low for 8 hours.

Skim the foam and fat off the top of the liquid. Remove and discard the bay leaves. Remove the chicken and shred using two forks.

Add the shredded chicken back into the slow cooker. Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.

EatingWell Magazine May 2019. In a 3 quart slow cooker or crock-pot add CHICKEN THIGHS and sprinkle with SALT and PEPPER. Add POTATOES CELERY CARROTS ONION GARLIC BAY LEAF THYME and CHICKEN BROTH.

Set the cooker on HIGH for 3 hours or LOW up to 8 hours see recipe footnote. Place chicken thighs in a large pot of water. Bring to a boil over high heat.

Reduce heat to medium-high and boil until no longer pink in the centers about 30 minutes. Remove from the pot and let cool until able to handle about 10 minutes.