Chicken soup is one of my favorite things to make in the slow cooker. As long as you use dark meat, the chicken never overcooks during the long cooking time, and making a big batch means that you can have it for dinner and stock the freezer at the same time. This Tex-Mex version has fire-roasted tomatoes, carrots, and black beans in a lightly spiced broth, and hits all the notes when you need a bright-yet-warming meal.
from Recipe | The Kitchn http://ift.tt/1QEdyeq
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