Slow-Cooker Greek Chicken Stew

cups baby-cut carrots, halved lengthwise if large

bag (1 lb) frozen small whole onions

bone-in chicken thighs (from two 1.5-lb packages), skin removed

teaspoon ground cinnamon

1/2

teaspoon salt

1/2

teaspoon pepper

cloves garlic, finely chopped

cans (14 1/2 oz each) diced tomatoes, undrained

1/3

cup tomato paste

teaspoons grated lemon peel

1/2

teaspoon dried oregano leaves

1/4

cup chopped parsley

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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.

Since either chicken thighs or turkey thighs would work well in this recipe, purchase whichever one is priced less per pound for the best savings.
For added flavor, substitute a flavored diced tomato such as one with roasted garlic or one with added Italian seasoning.

Nutrition Information

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.