SLOW COOKER SPANISH CHICKEN STEW

INGREDIENTS

  • 1 lb baby potatoes, halved (roughly 3.5 cups)
  • 8 small chicken thighs (600g/1.3 lbs)
  • 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)
  • ½ a 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
  • a pinch of saffron threads
  • ½ teaspoon salt
Before serving:
  • 1 tablespoon balsamic vinegar
  • 1 cup frozen peas

INSTRUCTIONS

  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.

 

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