Slow Cooker Chicken Asopao with Smoked Ham and Manchego Cheese

This traditional Puerto Rican chicken soup, with just the right amount of spice, slow-cooks all day so you'll come home to a warm and flavorful dish the whole family will enjoy.

Directions

Stir the broth, onion, pepper, tomatoes with chilies, chicken, ham and oregano in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Stir in the rice and capers. Cover and cook for 5 minutes. Season to taste. Sprinkle with the cheese.  

Ingredients

4 cups Swanson® Natural Goodness® Chicken Broth
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 can (10 ounces) diced tomatoes with green chilies, undrained
1.25 pounds boneless, skinless chicken thigh, cut into cubes
0.75 pound cooked ham, diced
1 teaspoon dried oregano leaves, crushed
2 cups cooked long grain white rice
1 tablespoon chopped drained capers
0.5 cup grated manchego cheese

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