Slow Cooker Chicken Stew
Ingredients
- 5-6 chicken thighs
- 2 medium sized onions
- 6 cloves garlic
- 3 tablespoons olive oil
- 1 oz can diced tomatoes - fire roasted 14, I used thiscanned tomato product
- 1 cinnamon stick
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon lemon zest
- ½ teaspoon black peppercorn
- ¼ teaspoon cardamon
- 2 leaves fresh bay
- 2 tablespoons honey
- black pepper to taste
Method
- Season the chicken thighs with salt/pepper. Heat 2 tablespoon of oil in a skillet over medium-high heat. Cook the chicken thighs until browned, then remove from the heat and transfer to crock-pot.
- Heat 1 tablespoon of olive oil in a pan. Stir in the onion, and garlic cloves. Cook until fragrant. Remove from the heat and transfer to crock-pot.
- Add the remaining ingredients. Stir to combine and cook on medium-high heat for 4 hours, or on low for 7-8 hours.