Slow Cooker Chicken Asopao with Smoked Ham and Manchego Cheese

This traditional Puerto Rican chicken soup, with just the right amount of spice, slow-cooks all day so you'll come home to a warm and flavorful dish the whole family will enjoy.


Slow Cooker Chicken Asopao with Smoked Ham and Manchego Cheese

by 1  person


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Servings: 8
Prep Time: 15 mins
Total Time: 7 hrs 20 mins
 
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Ingredients
  • 4  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
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  • 1  tsp.
    dried oregano leaves, crushed
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  • large onion, chopped (about 1 cup)
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  • large green pepper, chopped (about 1 cup)
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  • 1  can
    (about 10 ounces) diced tomatoes with green chilies, undrained
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  • 1  lb.
    skinless, boneless chicken thighs, cut into cubes
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  • 3/4  lb.
    cooked ham, diced
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  • 2  cups
    uncooked instant white rice
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  • 1  tbsp.
    drained capers
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  • 1/2  cup
    grated manchego cheese
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Directions
1.
Stir the broth, oregano, onion, pepper, tomatoes with chilies, chicken and ham in a 6-quart slow cooker.
2.
Cover and cook on LOW for 7 to 8 hours*.
3.
Stir in the rice and capers. Cover and cook for 5 minutes. Sprinkle with the cheese.
4.
*Or on HIGH for 4 to 5 hours.

Tip:
If you are unable to find manchego cheese, use Pecorino Romano or Parmesan cheese.

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