Name: Slow cooker citrus chicken broth with tortillas and avocado
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Ingredients: 4 bone-in, skinless chicken thighs; 6 garlic cloves, chopped; 1 green chilli, deseeded and chopped; 4 large tomatoes, chopped; 1 tsp allspice berries; 1 tbsp thyme leaves; Grated zest and juice 3 limes; Grated zest and juice 1 pink grapefruit; 300ml chicken stock; ½-1 tsp fine salt; 1-2 tsp freshly ground black pepper; 1 ripe avocado, diced; 15g coriander, chopped; 2 handfuls salted tortilla chips or totopos (see Know How)

Slow cooker citrus chicken broth with tortillas and avocado

This zingy chicken broth recipe from Charlotte Pike makes the perfect nourishing lunch on a chilly day. Let it simmer away in your slow cooker, then serve with tortillas and avocado. Charlotte says: “Sopa de lima, as it’s called in Mexico, is a wonderfully zingy yet light chicken soup. Cooking the chicken thighs with the bones in, then removing them just before serving keeps the meat juicy and tender.” Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious. Take it easy with more wonderful slow cooker recipes.

Dairy-freeGluten-free

Serves4

Hands-on15 min. Slow-cook time 4 hours

Oven4 hours

DifficultyEasy

Method

Put all the ingredients except the avocado, coriander and tortilla chips in the slow cooker, stir, put the lid on and cook on low for at least 4 hours until the chicken is falling apart.
Carefully remove the bones from the chicken and fish out the allspice berries. Taste the broth and add more salt or pepper if you think it needs it.
Ladle into bowls and top with the avocado, fresh coriander and tortillas/totopos.