Slow Cooker Fall Chicken Stew
This stick-to-your-ribs stew will fill the house with a warm aroma. It’s perfect to enjoy after a busy day, or make it the day before and reheat it for a quick dinner the next night.
Preparation time: 10 min. Cooking time: 8 hrs. Serves 8
2 cups cubed turnip
2 cups cubed sweet potatoes
2 tsp canola oil
4 tsp dried oregano
½ tsp each of salt and pepper
8 skinless bone-in chicken thighs
1 onion, diced
4 cloves garlic, minced
1 bottle (720 ml) passata (strained tomatoes with basil)
2 cups frozen peas
Place turnip and sweet potatoes into the bottom of a slow cooker.
In a large, nonstick skillet, heat oil over medium-high heat. Sprinkle half each of the oregano, salt and pepper over chicken and brown on both sides. Place in slow cooker.
Add onion and garlic to skillet with remaining oregano, salt and pepper.
Cook, stirring for 1 minute. Add passata and ½ cup of water and gring to a boil. Pour into slow cooker.
Cover and cook on low for 8 to 10 hours or on high for 6 to 8 hours or until meat and vegetables are very tender. Stir in peas and cover and cook on high for 15 minutes before serving.