Slow-Cooker Chicken & Rice Soup

This nutritious family staple is too easy to not make at home. I make the recipe even simpler by using a slow cooker – by late afternoon you’ll have a fragrant, steaming soup that just needs some cooked brown rice and you’re done! I like to use boneless, skinless cuts of chicken to keep the fat down.

You can use red potatoes instead of rice, if you like. Cut them into 1-inch chunks and add in the beginning so they’re tender when it’s time to eat.

You’ll be seeing more slow cooker recipes from me soon!


Slow-Cooker Chicken & Rice Soup


  • 1 1/2-2 lbs. boneless, skinless chicken breasts
  • 3 whole carrots, peeled and sliced
  • 3 ribs celery, sliced (including top leaves)
  • 4 garlic cloves, peeled and crushed
  • 1 yellow onion, peeled and halved
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 1/2 teaspoon salt
  • pepper to taste
  • 3 cups cooked brown rice
  • chopped fresh parsley (optional)

Place the chicken breasts in a 6-7 quart slow cooker. Add all ingredients except rice, cover, and cook on low 6-7 hours.

Remove bay leaves and onion. Shred chicken. Add rice and stir; top with chopped fresh parsley if you like. Enjoy!


Spanish Pulled Pork Tacos “Tacos al Pastor”

This is my version of the “el Pastor” street taco…simple and delicious, it just takes a little while to cook.  If you are patient it will be so worth it!

The resulting pork is savory and melt-in-your-mouth delicious.  Use it as filling for tacos, burritos, or even put it on a bun and top it with barbecue sauce!

I like to serve mine with diced onion and fresh cilantro, or fresh pico de gallo.  Let me know how you modify this recipe or what else you like to serve with your pork tacos!

I use a 3-4 pound “picnic pork” that’s bone-in, but any large chunk of pork will work.  Just make sure there’s a good amount of fat on it.

I’ve learned over time that the beauty of Spanish food is it’s simplicity: orange and lime juice, along with some garlic, water, and salt are all you need.


Spanish Pulled Pork Tacos, Tacos al Pastor

  • 3-4 pound “picnic pork”, or other fatty cut
  • 1 1/2 cups orange juice (bitter is better)
  • juice of 1 lime
  • about 1 teaspoon of salt
  • 2 garlic cloves, crushed and peeled
  • enough water to cover pork halfway (usually 3-5 cups)

Smash garlic cloves but leave them mostly whole or in big pieces.

Salt the pork and place in a large, heavy pot with a tight fitting lid.  Add orange juice, lime juice, water and garlic cloves.

Bring to a boil over medium-high heat, then reduce heat to a simmer and cover tightly.  Rotate roast every 30 minutes to ensure all sides steep in the orange/lime mixture.

After about 2 hours – or when the meat is falling apart – remove the bone and any gristle.  With the pot’s lid half on, return to a boil, lower the temperature to medium and slowly simmer away the liquid – but don’t burn the meat!

Shred or coarsely chop the meat.

Serve with warmed corn (or flour) tortillas, fresh pico de gallo or diced onions and cilantro.  You can also roll up in a burrito or put on a bun and pour barbecue sauce on top!  Enjoy!