The crockpot can be such a great tool for a busy lifestyle. This recipe is perfect for cooler days and even though it is technically spring, we have been getting some cooler weather so I thought it would be the perfect recipe to share.
This recipe is full of flavor and healthy vegetables. It is a complete meal when served with whole grain tortillas. I prefer to top my soup with cilantro, grated sharp cheddar cheese, and avocado.
1 ¼ pound boneless, skinless thick thighs
1 small onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
16 ounces of chicken stock
1 (14.5-oz) can diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 (4-oz.) can shopped green chiles
1 tsp. chili powder
1 tsp. dried oregano
¾ tsp. ground cumin
Kosher salt or sea salt to taste
Freshly ground black pepper
2 yellow squash, halved and sliced
1-2 cups of green beans, halved
1 tbsp. fresh lime juice
1 ½ tbsp. chopped fresh cilantro, plus a little more for garnish
Sliced jalapeños, plain Greek yogurt or sour cream, and tortilla chips or warmed corn tortillas, for serving
Combine chicken, onion, bell pepper, garlic, chicken stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper
Cook, covered, until chicken is cooked through a low 7 to 8 hours on low or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
Serve additional chopped cilantro, jalapeños, and plain Greek yogurt of sour cream, with tortilla chips or tortillas alongside.