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onion garlic peanut oil chicken garbanzo beans white potatoes carrots ground pepper tarragon chicken broth
Viewed: 140 - Published at: 7 years agoIngredients
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 1 tablespoon peanut oil
- 2 chicken leg quarters, skin removed
- 1 15 oz can garbanzo beans, drained and rinsed
- 3 cups kale, washed, roughly chopped with stems
- 1.5 lbs of small, white potatoes (diameter of no more than 1.5 inches)
- 3/4 lb carrots, peeled and chopped into medium chunks (no more than 1/2 inch thick x 1 inch long)
- 1 tbs freshly ground pepper
- 1/2 tbs dried tarragon
- 4 cups chicken broth (I used "Better than Boullion")
Method
- Heat oil on medium-high heat in a saute pan. Cook onions until translucent but still firm. Add garlic and cook for 30 seconds, remove from heat and set aside. While onions are cooking, prepare other vegetables.
- Place onions and garlic in bottom of slow cooker. Add all other ingredients. Use a spoon to redistribute so that potatoes are all covered with broth. It's fine if chicken or other vegetables are not submerged since they will cook down.
- Put slow cooker on high heat for 1.5-2 hours, then switch to low heat for 2 hours (alternatively, leave on low heat for 5-6 hours). Once chicken appears done and tender, use two forks to shred meat from the bone. Once potatoes are tender, soup is ready. Serve with crusty bread or egg noodles.
