Gallery

Recipe Summary test

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
6
Advertisement

Ingredients

SLOW-COOKER STUFF:
OUT-OF-THE-POT INGREDIENTS:

Directions

Instructions Checklist
  • Place the yellow-fleshed and sweet potatoes in a 6- to 7-qt. slow cooker. Add the chicken, broth, scallions and garlic; season with salt and pepper. Add 4 cups water and tuck the corn around the chicken. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 6 hours.

    Advertisement
  • Transfer the chicken to a shallow bowl, leaving the slow cooker on. When the chicken is just cool enough to handle, pull the meat from the bones, discarding the bones and skin.

  • Skim the fat from the cooking liquid. Smash some of the potatoes in the slow cooker. Add the pulled chicken and stir in 1/4 cup cilantro. Top the soup with the avocados and sour cream. Garnish with another 1/4 cup cilantro.

Advertisement