Photo of Slow-cooker poached eggs rancheros by WW

Slow-cooker poached eggs rancheros

Total Time
8 hr 25 min
5 min
8 hr 20 min
You could say this fire-roasted tomato sauce is made from the slow cooker. (It’s so flavorful, you might want to double it and freeze.) Before you slip the eggs into their saucy bath, stir in some baby spinach for a vitamin boost.


No salt added canned crushed tomatoes

28 oz, fire-roasted variety

Fat-free reduced sodium chicken broth

2 cup(s)

Uncooked onion(s)

¾ cup(s), chopped, yellow or white

Chili powder

2 tbsp(s)

Ground cumin

1 tbsp(s)

Canned chipotle peppers in adobo sauce

1 item(s), stemmed, seeded, and chopped

Store-bought adobo sauce

2 tsp(s), from can

Minced garlic

2 tsp(s)


2 tsp(s)

Table salt

½ tsp(s)


12 large egg(s)

Black pepper

1 tsp(s), for garnish


1 tbsp(s), leaves, for garnish


  1. In a 4- to 5-quart slow cooker, mix the tomatoes, stock, onion, chili powder, cumin, chipotle chile, adobo sauce, garlic, sugar, and salt. Cover and cook on Low for 8 hours. (The sauce can stay on the Warm setting for up to 3 hours.)
  2. Increase the setting on the slow cooker to High. Cook the sauce, covered, until bubbling, about 10 minutes.
  3. Crack 1 egg into a small cup or ramekin. Using the lip of the cup, create a small well in the sauce and slip the egg into the sauce. Repeat with additional eggs, using only as many eggs as will fit without touching (4 to 6 eggs, depending on the shape of the slow cooker). Cover and cook on High until the egg whites are set but the yolks are runny, 5 to 6 minutes. Using a large slotted spoon, transfer the eggs to a plate and cover to keep warm. Repeat with the remaining eggs.
  4. Divide the sauce among 6 bowls. Top each bowl with 2 eggs. Garnish with black pepper and cilantro.
  5. Serving size: 2 eggs and ¾ cup sauce.