Delicious, light, and filling this one-pot Slow Cooker Chicken Stew simmers in an easy sauce with peppers, onions, garlic, tomatoes and olives. Full of dynamic flavours, it makes a warming and satisfying meal for the chilly nights.
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Ingredients
2poundsskinless-boneless chicken thighs
1teaspoonsalt
½teaspoonground pepper
1teaspoon paprika
2 tablespoonsextra virgin olive oil, divided
1/4cup white wine(optional for deglazing the pan)
1large onionthinly sliced
1large red bell pepperchopped
1large green pepperchopped (or use both red)
3 garlic clovesminced
1bay leaf(optional)
1teaspoondried oregano
2teaspoonschopped fresh thyme leaves plus a few sprigs
128 ounce can whole tomatoes, drained
1poundpotatoes (such as Yellow gold, red, or white)cut into 1/2-inch-wide wedges (or cut smaller for stovetop method)
1cuplow-sodium chicken broth
½cupsmall pimiento-stuffed olives(or 1 tablespoon distilled white vinegar)
chopped fresh parsley optional, for garnish
Instructions
Optional step for browning chicken: Season the chicken with salt and pepper and sprinkle with the paprika on both sides. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, brown the chicken thighs, 2 to 3 minutes a side. Transfer to a plate. If you wish, deglaze the pan with 1/4 cup of wine, or chicken broth, scraping up any brown bits with a wooden spoon.
Transfer the chicken and any skillet juices to the insert of a slow cooker. (If skipping the browning, simply place the seasoned chicken pieces in the slow cooker and proceed with recipe).
Add the onion, red pepper, green pepper, garlic, bay leaf, dried oregano, thyme leaves and sprigs, and give everything a good toss to combine. Add the tomatoes, and break them up a bit with a wooden spoon.
Stir in the potatoes and broth, tossing again to combine. Cover, and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
When ready to serve, stir in the olives (or vinegar) and remaining tablespoon of olive oil. Taste and add a little more salt if necessary. Serve garnished with chopped parsley, if desired.
Notes
Stovetop chicken stew option
Dust the chicken with a little bit of paprika and season with salt and pepper. Heat a large Dutch oven, or heavy bottomed pot, over medium-high heat and add a tablespoon of olive oil. Once oil is shimmering, add the chicken pieces (in batches, if necessary) and cook until lightly browned, 2 to 3 minutes a side.
Add the onion and peppers and cook until slightly tender, about 3 minutes. Stir in garlic, oregano, salt and pepper, and cook until fragrant, about 30 seconds.
Add tomatoes (with juices) and break them up a bit with a wooden spoon. Stir in the potatoes, broth, and thyme sprigs. Bring to a boil, then quickly reduce heat. Simmer, partially-covered, 20 to 25 minutes or until chicken and potatoes are tender. Remove from heat. Stir in olives and/or vinegar, and if desired, garnish with chopped fresh parsley.
Tip:The stew will not cook for very long on the stovetop so make sure to cut the potato pieces a lot smaller (about1-inch pieces). This way, they will have enough time to cook.Leftovers and Storage:To Store: Leftovers keep well, in a tight-lid container, in the refrigerator for up to 4 days. Reheat gently on the stovetop until warmed through.To Freeze: The stew can be frozen, in freezer-safe containers, for up to 2 months. Thaw in the fridge overnight and gently reheat over medium heat until warmed through.