Slow Cooker Asopao De Pollo (Chicken and Rice Soup)

By carvalhohm

Ingredients

• 6 medium chicken thighs (skin on or off)
• 2 carrots cut into large chunks (about 1.5 inches)
• 1 sweet potato peeled and cut into large chunks (about 1.5 inches)
• 1/2 an yellow onion diced
• 3 cloves of garlic diced fine
• 1 tbs sofrito
• 1 tbs recaito (or just add another tbs of sofrito)
• 1 can of tomato paste
• 5 tomato paste cans of water
• 1 tsp basil (because I like it)
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 packs of Sazon
• 1 bay leaf
• 6 green pitted olives (optional)
• 1 can of red kidney beans (may use white beans)
• 2 tbs fresh Cilantro leaves, no stems (optional)
• 2 cups of cooked white rice (measurement before cooking)

Preparation

Step 1

Reserve the beans, cilantro, and rice for after cooking. Dump all the other ingredients accept the chicken into your pot and stir them together. Add your Chicken. Set the slow cooker to LOW for 8 hours or longer or HIGH for a cooking time of only 6 hours.

When the soup is done, add the beans and cilantro. Cover for about 5 minutes, allowing the beans to cook a bit. You can also add the rice or as I like to do, serve the rice in bowls and pour the soup over the top.