Slow cooker poached eggs ranchero

SmartPoints® value per serving
Total Time
8 hr 21 min
5 min
8 hr 16 min
A rich scratch-made tomato sauce featuring fire-roasted tomatoes develops amazing flavor in the slow cooker. The creamy poached eggs serve as a wonderful textural and flavor contrast to the sauce and cook quite quickly for a fresh take on breakfast or dinner. Serve this warming dish to a tableful for a new take on brunch. Crusty bread or some steamed rice are great accompaniments for getting every last bite of the deeply flavored sauce. Add some wilted spinach to amp the veggies. Make extra sauce and freeze for other dishes.


No salt added canned crushed tomatoes

28 oz, fire roasted

Fat-free reduced sodium chicken broth

2 cup(s)

Uncooked onion(s)

¾ cup(s), chopped, yellow or white

Chili powder

2 Tbsp

Ground cumin

1 Tbsp

Canned chipotle peppers in adobo sauce

1 item(s), stemmed, seeded and chopped

Store-bought adobo sauce

2 tsp, from can

Minced garlic

2 tsp


2 tsp

Table salt

½ tsp


12 item(s), large


  1. In the insert of a 4- to 5-quart slow cooker, mix tomatoes, broth, onion, chile powder, cumin, chipotle, adobo sauce, garlic, sugar and salt.
  2. Cover and cook on low for 8 hours. The stew can stay on the keep-warm setting at this point for up to 3 hours.
  3. Turn slow cooker to high; cover and cook for 10 minutes, until bubbling.
  4. One at a time, crack eggs into a small cup or ramekin; slip them into sauce, creating a small well with lip of cup or ramekin as eggs are put into the sauce. Use only as many eggs at one time as will fit without touching (4 – 6, depending on the shape of your model). Cover and cook on high for 5 - 6 minutes, until whites are set but yolks are runny.
  5. Use a large slotted spoon to transfer the eggs to serving bowls; cover to keep warm. Repeat with the remaining eggs. Divide the sauce among the eggs to serve.
  6. Serving size: 2 eggs and 3/4 cup sauce.