Slow Cooker Greek Chicken Stew

Bold flavors of the Aegean, like cinnamon and lemon peel, turn slow-cooked chicken into a robust stew, with ready-to-use canned tomatoes and frozen onions saving time.

Save and Share

false

( 4 Ratings)

4 Ratings

5 Stars 25%

4 Stars

3 Stars 25%

2 Stars 25%

1 Stars 25%

Member Reviews ( 1 )

8bc348ce-ab8d-4975-a00a-e2df51906bb9

Prep Time 25 min
Total Time 9 hr 40 min
Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 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.
2 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.
3 To serve, spoon stew in shallow bowls, and top with parsley.