Slow Cooker Greek Chicken Stew Recipe

Name: Slow Cooker Greek Chicken Stew
Prep time: 25 min
Cook time: 9 h 15 min
Total time: 9 h 40 min
Yield: 6 servings
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

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

	PREP TIME 25m	COOK TIME 9h15m	TOTAL TIME 9h40m
YIELD 6 servings

Instructions

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.
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.
To serve, spoon stew in shallow bowls, and top with parsley.