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Slow-Cooker Greek Chicken Stew
Slow-Cooker Greek Chicken Stew
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Prep Time:
25 minutes
Total Time:
9 hours 40 minutes
Mediterranean-inspired chicken stew with aromatic cinnamon and zesty lemon, made easy with canned tomatoes and frozen onions.
Ingredients:
  • 2 cups baby-cut carrots, halved lengthwise if large
  • 1 bag (1 lb) frozen small whole onions
  • 6 bone-in chicken thighs (from two 1.5-lb packages), skin removed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 2 cans (14 1/2 oz each) diced tomatoes, undrained
  • 1/3 cup tomato paste
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon dried oregano leaves
  • 1/4 cup chopped parsley
Instructions:
  • Prepare the slow cooker with cooking spray. Add carrots and onions, then chicken thighs. Season with cinnamon, salt, pepper, and garlic. Layer tomatoes on top. Cook on Low heat for 7 to 9 hours until vegetables are tender and chicken is fork-tender.
  • Using a slotted spoon, transfer the chicken to a dish and cover to keep warm. Add tomato paste, lemon peel, and oregano to the liquid in the slow cooker. Cover and cook for an additional 15 minutes until the sauce thickens and heats through. While that's cooking, remove chicken from bones, shred if necessary, and stir it into the sauce in the slow cooker.
  • To plate, ladle the stew into shallow bowls and garnish generously with fresh parsley.

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