Weeknight Chicken Stew in the Crock Pot
- Ready In:
- 8hrs 10mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 6 skinless chicken thighs
- 10 ounces chicken broth
- 1 medium onion, diced
- 3 garlic cloves
- 3 tablespoons tomato paste
- 1 cup frozen peas
- 1 -2 potato, diced
- 1 tablespoon parsley
- 1⁄2 teaspoon oregano
- 1 tablespoon chicken bouillon
- 2 bay leaves
- salt and pepper
directions
- Prepare ingredients the night before. Dice the onions and potatoes. Take thighs out of freezer and put in fridge.
- The thighs should be partially defrosted by the morning.
- Mix chicken broth, tomato paste, parsley, oregano, and chicken bouillon together.
- Put thighs in the bottom of the crock pot and pour liquid mixture over the thighs.
- Add remaining ingredients to the crock pot. Cook on low for 8-9 hours. Serve with rice.
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RECIPE SUBMITTED BY
Chef Christine
United States