Add the tomato puree, broth, garlic, and spices to the slow cooker. Stir to mix and coat the chicken and vegetables. (Note: Wait to add the beans, corn, and vinegar until the end of cooking.)
Ingredients:
2 to 2 1/2 pounds boneless, skinless chicken thighs
1 large yellow onion, diced
2 stalks celery, diced
2 (15-ounce) cans tomato puree (about 3 cups)
1 cup chicken broth or stock
4 cloves garlic, minced or pressed with a garlic press
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