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 dry them with paper towels. Place the chicken in a single layer at the bottom of the slow cooker.
- Add minced garlic, salt, black pepper, bay leaves, and oregano over the chicken.
- Pour chicken broth and tomato sauce over, ensuring the chicken is fully submerged.
- Layer on carrots, celery, potatoes, onion, and corn atop the chicken.
- Cover the slow cooker and cook on Low for 6-8 hours or High for 4-5 hours. Avoid lifting the lid during cooking.
- Add zucchini about 1 hour before cooking is complete, stirring gently to combine with other ingredients.
- Carefully remove the chicken once tender, cool slightly, discard skin and bones, and shred meat into bite-sized pieces before returning to the slow cooker.
- Stir in chopped cilantro just before serving and adjust seasonings if needed. Serve hot.
Notes
For a spicier version, add jalapeños or your favorite hot sauce.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
Serve with warm tortillas or rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 4 to 8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg