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

Photos