- Chicken thighs (2 lbs)
- Celery (2)
- Onion (1/2)
- Garlic (2 cloves)
- Salt (1/2 teaspoon)
- Pepper (1/4 teaspoon)
- Cayenne pepper (1/8 teaspoon)
- Paprika (1/4 teaspoon)
- Chili powder (1/2 teaspoon)
- Thyme (1 teaspoon)
- Bay leaf (1)
- Cider (1 Cup)
- Chicken Stock (1.5 cups)
- Great Northern Beans (2, 15 ounce cans)
- Macintosh Apples (1)
- Spring Onions (3 chopped)
Chop the 2 celery stalks into two pieces. Then dice the onion and garlic cloves. Set aside.
Pour the 2 cans of beans, 1 cup of Cider , followed by 1.5 cups of chicken into the slow cooker.
Measure out the Chili powder, salt, black pepper, thyme, cayenne pepper, paprika, then add all the seasonings into slow cooker followed by the diced onions, and chopped celery. Top with 1 Bay leaf.
Half way through, take the chicken out and pull it apart,
then put the chicken back to cook for the rest of the time.
Once the soup is finished in th slow cooker, top with diced Macintosh apple and green onion.