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Ingredients
| salt |
| black pepper |
| chicken thighs: 6 thighs (skinless) |
| chicken broth: 10 oz |
| onions: 1 (diced) |
| garlic: 3 cloves |
| canned tomato paste: 3 Tbl |
| frozen peas: 1 cup |
| russet potatoes: 2 whole potatoes (diced) |
| parsley: 1 Tbl |
| fresh oregano (leaves): 1/2 tsp |
| chicken bouillon: 1 Tbl |
| bay leaf: 2 |
Weeknight Chicken Stew in the Crock Pot
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
480 min -
Servings
2 serving(s)
Tags
- 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.