Autumn is in full force in the northwest with its overcast days and lots of rain. It's the perfect time to set the slow cooker (Crockpot) for a one-pot meal in the morning and come home to a piping hot bowl of soup full of hearty stock, meat, and vegetables. The flavor of this soup is more Italian by the herbs (thyme, parsley, garlic, bay leaf, and oregano) used, and the inclusion of traditional Italian vegetables in a soup such as carrots, potatoes, and tomatoes. This batch used chicken thighs. This recipe has no added sugar or salt. The sweetness comes from the tomatoes, sweet potatoes, and marsala wine; the salt comes from the canned tomatoes and beans.
Ingredients
1 lb chicken
1 qt chicken stock
One 14.5 oz can organic diced tomatoes
One 15 oz can organic black beans
1/4 c dry marsala wine
3 carrots, sliced
2 roasted sweet potatoes, diced
1 tbsp organic tomato paste
1 tbsp olive oil
1 tbsp dried parsley
1 tbsp dried oregano
2 garlic cloves, chopped
2 tsp dried basil
2 tsp basil, minced
Directions
1. In a skillet, brown sides of the chicken and let cook (covered) on medium heat for 10 minutes, or until most of the pink is gone. Transfer all in the skillet to slow cooker.
2. Deglaze skillet with wine to remove the crispy bits from the pan. Pour this liquid into the crockpot as well.
3. Except for the beans, add remaining ingredients and spices to crockpot and set on "high" for 6 hours. After three hours, the chicken will be cooked enough to fall off the bone (if using bone-in chicken parts). Remove chicken and shred or cut into bite sized pieces. Put chicken back into crockpot.
4. A half hour before you're ready to serve the soup, rinse and drain the beans and add those to the crockpot. If using canned beans, these are already cooked and this will just warm them up.
