This was a crock pot experiment of things I had in the house. This is a good dish on cold nights and especially if you’re busy. I just used the odd number of chicken thighs I had (3 thighs with 4 people don’t event out) and made a soup out of it. I call it ‘stewed’ because me and my husband can’t decide if it’s a stew or a soup. I say soup because of the texture, but he says “if they’re tomatoes then it’s a stew”. So this argument is going to go on for a while. That aside, the dish came out pretty good, the seasonings weren’t measured so you need to eye it out. If you like more intense flavor then you add more seasonings to your own taste. If you like it mild, keep it mild. You can also add whatever vegetable you would normally add into a stew or soup to this, but I just used what I already had at hand and its cheap.
3 Chicken thighs (bone in or out)
1 Onion, diced
2 Large Tomatoes, diced
6 Celery Stalks, diced
3 Carrots, sliced
Seasonings (estimations of amount, vary to taste)
Cilantro (dried or fresh)
Ground Black Pepper
In a small slow cooker, place your chicken thighs on the bottom and season with a sprinkle of salt, garlic powder and black pepper. Layer the carrots, tomatoes, celery, onions and other vegetables on top (if you have a larger pot you can add more vegetables, but mine is small so I could only use a few).
Use all the seasonings mentioned and sprinkle a little bit of each on. I would say about ½-1 tsp each. Turn the slow cooker onto low and let it cook for 4-6 hours.
Before serving, shred the chicken and mix the soup up. Remove any bones if you used bone in thighs (it adds to the flavor I think and it’s also cheaper) and season additionally to taste. Serve hot over some rice.