Slow-Cooker Greek Chicken Stew

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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.

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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.

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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.