This is from my new favorite cookbook, Slow Cooker Revolution by America's Test Kitchen. This is so much better than any slow cooker recipe I've ever made.
2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 pound red potatoes (about 3 medium), scrubbed & cut into 1/2 inch chunks
1 carrot, peeled & sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 red bell pepper, stemmed, seeded, & cut into 1/2 inch pieces
1 15 oz. can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
3 tablespoons minced fresh basil or cilantro
1. Cook bacon in 12 inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any brown bits; transfer to slow cooker.
2. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
5. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.
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