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Spicy Chicken and Rice Soup

1 tablespoon oil
2 chicken thighs -- skinned, boned, and cut into 1/2" pieces
1 large onion -- diced
4 garlic cloves -- minced
1 package frozen chopped spinach - (10 oz) -- thawed
1 can chicken broth -- low sodium
3/4 cup salsa - medium heat
1/2 teaspoon jalapeno sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 can stewed tomatoes, (or 1 can Ro*Tel diced tomatoes with green chiles)
1 bay leaf
2/3 cup raw brown rice


Put oil in very hot pan, add chicken, onion and garlic. Stir-fry rapidly until chicken is lightly browned and sealed on all sides.

Put in 3 1/2-quart slow cooker with all other ingredients. Add enough water to fill the pot to 3/4 or more. Cook on LOW all day.

Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to HIGH, and cover.

Serve with a spoonful of fat-free sour cream and some chopped green onion on the soup.

Some general comments about this recipe:


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