Slow Cooker Spanish Chicken Stew
Serving size: 6 -8
Prep time: 20 mins
Cook time: 4 hours
Ingredients
- 1 lb baby potatoes (halved (roughly 3.5 cups); see note 1)
- 8 small chicken thighs (600g/1.3 lbs; see note 2)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 300 mL jar of roasted red peppers (drained and rinsed, cut into small pieces (about 1.5 cups))
- 1/2 red onion (diced)
- 19 oz can of diced tomatoes (including liquids, or sub 2 medium tomatoes, chopped)
- 2 cups chicken stock
- 2 teaspoons smoked paprika
- 1 pinch saffron threads
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 cup frozen peas
Directions
- 1. In the base of a slow cooker combine all ingredients except the balsamic vinegar and peas.
- 2. Cook on low for 6 hours or high for 4 hours.
- 3. Stir in the balsamic vinegar and peas, cover and cook for 5 minutes before serving.
Nutrition
Amount per serving
Serving size: 1 /6 batch
Calories: 243
Total Fat: 4g
Cholesterol: 80mg
Sodium: 693mg
Total Carbohydrate: 26g
Dietary Fiber: 4g
Sugars: 6g
Protein: 26g