Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high.
Add the chicken to the skillet, and cook until golden brown, 1 to 2 minutes per side.
Transfer the chicken to a 5- to 6-quart slow cooker.
Cook, stirring occasionally, until the onions begin to brown, about 4 minutes.
Transfer the mixture to the slow cooker.
Stir the zucchini, diced tomatoes, sun-dried tomatoes and remaining 3 cups stock into the slow cooker.
Cover and cook on LOW until the chicken is done and the vegetables are tender, about 3 hours.
Remove the chicken from the slow cooker and let cool.
When the chicken is cool enough to handle (about 20 minutes), remove and discard the bones.
Ladle the soup into bowls.
Garnish with the cilantro and serve with the lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
