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Slow Cooker Greek Chicken Stew

Slow Cooker Greek Chicken Stew
  • Prep 25 min
  • Total 9 hr 40 min
  • Servings 6
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.
August 21, 2013

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

  • 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.

  • Substitute: For added flavour, substitute a flavoured diced tomato such as one with roasted garlic or one with added Italian seasoning.

Nutrition Facts

Serving Size: 6 Servings
Calories
200
Total Fat
6g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
45mg
Sodium
580mg
Total Carbs
20g
Dietary Fiber
5g
Sugars
10g
Protein
17g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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