Ingredients
Scale
- 3 lbs. chicken leg quarters
- 2 tbsp. minced garlic
- 2 tsp. salt
- 1 tbsp. black pepper
- 2 bay leaves
- 1 tsp. dried oregano
- 8 cups chicken broth
- 8 oz. can tomato sauce
- 4 large carrots, peeled and cut into large chunks
- 2 celery sticks, sliced
- 1 lb. small gold potatoes, halved
- 1 large white onion, cut into large chunks
- 2–3 ears of corn, cut into 2–3 inch pieces
- 2 zucchini, cut into large chunks
- 1/8 cup chopped cilantro
Instructions
- Rinse the chicken leg quarters under cold water and pat them dry with paper towels. Place in the bottom of the slow cooker in a single layer.
- Add minced garlic, salt, black pepper, bay leaves, and oregano over the chicken.
- Pour chicken broth and tomato sauce, stirring gently to combine and ensuring chicken is fully submerged.
- Layer the carrots, celery, potatoes, onion, and corn on top of the chicken.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours without lifting the lid.
- Add zucchini about 1 hour before cooking time is up, stirring gently.
- Once chicken is tender, remove from the cooker, cool slightly, discard skin and bones, then shred the meat.
- Stir in chopped cilantro right before serving, and adjust seasonings if needed. Serve and enjoy!
Notes
For added flavor, you can sauté the garlic before adding it to the slow cooker.
Feel free to substitute or add vegetables according to your preference.
This dish freezes well; store leftovers in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg