Slow Cooker Greek Chicken Stew

Prep 25 min
Total 9 hr 40 min
Servings 6

Pinterest

4
Print

11
Save

2
Email

2

Bold flavours of the Aegean, like cinnamon and lemon peel, turn slow-cooked chicken into a robust stew, with ready-to-use canned tomatoes and frozen onions saving time. ...MORE + LESS -

Ingredients

2 cups (500 mL) baby-cut carrots, halved lengthwise if large

3 cooking onions, cut into wedges

6 bone-in chicken thighs, skin removed

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

2 cloves garlic, finely chopped

1 can (28 oz/796 mL) diced tomatoes, undrained

1/3 cup (75 mL) tomato paste

2 tsp (10 mL) grated lemon peel

1/2 tsp (2 mL) dried oregano leaves

1/4 cup (50 mL) chopped parsley

Steps

Hide Images

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.