This recipe was developed for Stubb's by Jenna Beaugh of Eat, Live, Run.
10m
PREP TIME
8hr
COOK TIME
13
INGREDIENTS
Ingredients
- 4 russet potatoes, peeled and cubed into 1-inch chunks
- 5 cup chicken broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 stalks celery, chopped
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1/2 cup Stubb's® Citrus & Onion Chicken Marinade
- 1 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 bay leaves
- 1 pound boneless skinless chicken thighs
INSTRUCTIONS
- 1 Place all ingredients in your slow cooker, stirring gently to mix. Cover. Cook on LOW 7 to 8 hours until cooked through and chicken is tender.
- 2 Remove chicken thighs with a slotted spoon and place in a large bowl. Shred meat with two forks. Return shredded chicken to slow cooker. Season with additional salt and pepper to taste, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
