Ingredients:

  • 1 tbsp vegetable oil
  • 2 lbs boneless, skinless chicken thighs
  • 3 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 tbsp Worcestershire sauce
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat a drizzle of oil in a skillet over medium heat. Add the diced onion, celery, and bell pepper, cooking until softened and translucent (about 5 minutes).
  2. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
  3. Rub the Cajun seasoning and smoked paprika evenly over the boneless, skinless chicken thighs.
  4. Place the seasoned chicken thighs at the bottom of a 6-quart or larger slow cooker.
  5. Pour the sautéed vegetables over the chicken and stir in the diced tomatoes with green chiles, chicken broth, and Worcestershire sauce.
  6. Cover and cook on low for 6 hours or high for 3 hours.
  7. Prepare a slurry by mixing 2 tbsp cornstarch with 2 tbsp water; stir the slurry into the soup.
  8. Stir in the heavy cream and garnish with chopped fresh parsley before serving.