INGREDIENTS
2
cups baby-cut carrots, halved lengthwise if large
1
bag (1 lb) frozen small whole onions
6
bone-in chicken thighs (from two 1.5-lb packages), skin removed
1
teaspoon ground cinnamon
2
cloves garlic, finely chopped
2
cans (14 1/2 oz each) diced tomatoes, undrained
2
teaspoons grated lemon peel
1/2
teaspoon dried oregano leaves
DIRECTIONS
1
Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
2
Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
3
To serve, spoon stew in shallow bowls, and top with parsley.
High Altitude (3500-6500 ft)
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